Easy Shrimp Corn Chowder

There are soups you make because it’s cold and then there are soups you make because you actually crave them. This easy shrimp corn chowder falls firmly into the second category. It’s creamy, a little smoky, slightly sweet, and packed with tender shrimp that make it feel just a bit special without being fussy.

Creamy Shrimp Corn Chowder

At its core, this chowder is all about balance. The shrimp bring a delicate flavor that instantly makes the dish feel special. Corn adds bursts of sweetness, especially if you’re using fresh, in-season kernels. And then there’s the bacon, which does what bacon does best: it ties everything together with a smoky, savory depth that makes the whole pot irresistible.

Building flavor step-by-step is key. Start by crisping the bacon until it’s golden and just shy of crunchy. Don’t rush this part as the rendered fat becomes the foundation of the entire dish. Once the bacon is set aside, sauté the onions. This is where the chowder begins to develop its depth.

Next come the potatoes and corn, followed by a good-quality stock. Let everything simmer until the potatoes are tender and the flavors have had time to mingle. Only then do you add the shrimp. This is important because this recipe uses cooked shrimp. Overcooking them turns that tender bite into something rubbery. A minute in the hot broth is all they need.

Shrimp and Corn Chowder

This easy shrimp corn chowder is the kind of recipe that works year-round. In the summer, it celebrates fresh sweet corn at its peak. In cooler months, it becomes pure comfort in a bowl. And with a little bacon in the mix, it leans into that cozy, savory depth that makes chowder so satisfying. If you would like to substitute this recipe with chicken, check out my recipe for Slow Cooker Chicken Corn Chowder.

Here’s what you need:

• Shrimp – I use cooked shrimp in this recipe. Make sure to thaw them first and they just need to be added to the soup in the last minute or so to heat up.
• Corn – you need about 2 lbs of corn kernels for this recipe. You can use canned, fresh, or frozen.
• Onions – green onions are best but any onions will work.
• Broth – You can use chicken broth or vegetable broth
• Bacon – this adds a great depth and smokiness to the recipe
• Green Chilies – this adds a ton of flavor and sort of melts into the broth. They are not too spicy. If you would like additional spice, you can add some jalapeno.
• Potato – yukon gold is my favorite potato to use. I like to peel them for my chowder, but you do not need to if you would like to make this even easier
• Flour/Butter – these ingredients will help thicken up your broth
• Heavy Cream – gives this soup additional creaminess
• Seasoning – I used a mix of salt, paprika, and garlic powder

What to Serve With It:

This chowder is a full meal on its own, but it pairs beautifully with:

• Crusty bread or a warm baguette
• A simple green salad with a tangy vinaigrette
• Oyster crackers if you’re feeling classic

Why You’ll Love This Easy Shrimp Corn Chowder

This isn’t one of those overly thick, heavy chowders that feels like a chore to finish. It’s rich, but balanced. The corn adds natural sweetness, the shrimp bring a light, briny bite, and the bacon ties everything together with a smoky backbone.

It also comes together in about 40 minutes, which means you can absolutely pull this off on a weeknight.

INGREDIENTS  

• 8 slices bacon cut into small pieces and cooked until crisp
• 8 green onions diced with dark green stems removed and set aside
• 4.5 oz green chilies
• 2 tbsp butter
• 2 tbsp flour
• 32 oz chicken broth
• 1 large potato peeled and cut into 1/2″ cubes
• 8 oz cooked shrimp deveined and tails removed
• 30 oz canned corn frozen or fresh can also be used
• 1 cup heavy cream
• 2 tsp sea salt
• 1/2 tsp paprika
• 1 tsp garlic powder

INSTRUCTIONS 

• Cut your bacon into pieces and then add them to a pan on medium low heat to crisp up. Once crisp, add the pieces to a bowl leaving the grease in the pan. 8 slices bacon
• Remove most of the grease from the pan, but leave about 1-2 tablespoons in the pan so that you can use it to sauteed your diced onion. Cook your onion until slightly brown. You are using just the lighter parts of the onion and you can keep the darker parts on the side so that you can add them as a garnish. 8 green onions
• Add your butter and let it melt. As soon as it melts, add in your flour and stir. 2 tbsp butter, 2 tbsp flour
• Once your flour is completely absorbed into the butter, slowly add in one cup (8oz) of broth. Bring the mixture to a slow boil and let it thicken up. Once it starts to bubble, lower the heat to medium low and start adding the rest of your ingredients, including the remaining broth and most of the bacon. Cook for 15-20 minutes until the potato is soft enough for a fork to go through easily. 4.5 oz green chilies, 32 oz chicken broth, 1 large potato, 30 oz canned corn, 2 tsp sea salt, 1/2 tsp paprika, 1 tsp garlic powder
• Put the heat on low and add in your shrimp and heavy cream. Stir. Cook for about 1 minute and your soup is ready to serve. 8 oz cooked shrimp, 1 cup heavy cream
• Top soup with reserved bacon and some of the diced green onion.