Name: Shrimp & Corn Chowder
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 slices thick-cut bacon; ½ onion (diced); 2 stalks celery (diced); ½ red bell pepper (diced); 1 jalapeño (sliced or diced); ½ teaspoon smoked paprika; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 4 cloves garlic (minced); 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 3 cups low-fat milk; 1 ½ cups frozen corn kernels; 1 15 oz can cream-style corn; 1 teaspoon chopped fresh thyme; ⅓ cup 35% cream; 300 g cooked Wild Canadian Cold Water shrimp (150/250) (thawed ); 3 green onions (thinly sliced, white and light green parts only); Hot sauce (optional for serving); Baguette toasts, with herb butter (optional for serving)

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A bowl of bacon shrimp and corn chowder with two slices of toast.

Shrimp & Corn Chowder.

Filled with vegetables and tiny arctic shrimp, this chowder is full on flavour without being too thick or creamy. An easy recipe that you can prep on Sunday for a quick and delicious meal for early in the week.

Watch how this recipe for shrimp and corn chowder came together here.

This video was created in partnership with Marina Del Rey, however all opinions in this post are my own.

Two bowls of Shrimp & Corn Chowder with herbed butter baguette toasts plus a bag of frozen shrimp.

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Cheers! James & Elaine

Shrimp & Corn Chowder

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Appetizer, Dinner, First Course, Lunch, Soup

Cuisine American

Servings -6 People

Ingredients

4 slices thick-cut bacon
½ onion diced
2 stalks celery diced
½ red bell pepper diced
1 jalapeño sliced or diced
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
4 cloves garlic minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups low-fat milk
1 ½ cups frozen corn kernels
1 15 oz can cream-style corn
1 teaspoon chopped fresh thyme
⅓ cup 35% cream
300 g cooked Wild Canadian Cold Water shrimp (150/250) thawed
3 green onions thinly sliced, white and light green parts only
Hot sauce optional for serving
Baguette toasts, with herb butter optional for serving

Instructions

Cook the bacon in a deep saucepan over medium heat until crisp, about 8 minutes. Use tongs to remove the bacon and place on a paper-towel-lined plate. Set aside.
Discard all but approximately 2 tablespoons of the bacon fat. Add the onions and cook over medium-low heat for 4 to 5 minutes, stirring occasionally. Add the celery, red pepper, and jalapeños, then cook for 4 to 5 minutes more, until the vegetables are tender.
Add the paprika, salt, pepper and garlic, stir and cook for 1 minute more.
Spread the vegetables to the outside of the pan to create a well in the middle .
Raise the heat to medium and add the butter. Once melted, sprinkle the flour over the top of the butter and mix to combine. Cook, stirring constantly, for 1 minute.
Slowly pour in the milk, ¼ at a time, stirring constantly to get rid of any lumps. Once you have added 1 cup and the flour mixture is smooth, slowly stream in the rest of the milk.
Next add the corn kernels and cream-style corn. Stir and bring to a gentle boil. Cook until slightly thickened, about 5 minutes.*
Reduce heat to low, then stir in the thyme, cream and shrimp. Cook for one minute to warm the shrimp. Remove from heat.
Serve hot, sprinkled with crumbled bacon, green onions, toast and hot sauce if desired.

Video

Notes

For a quick weeknight meal solution, make the soup ahead until just before adding the thyme, cream and shrimp. Let cool, cover tightly and refrigerate for up to 3 days. Warm the soup up and finish as per instructions.

Keyword bacon shrimp and corn chowder, shrimp and corn chowder recipe, shrimp corn chowder with bacon, Wild Canadian Cold Water shrimp

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