Shrimp & Corn Chowder

Shrimp & Corn Chowder. An easy recipe that you can prep on Sunday for a quick and delicious meal for early in the week.

Filled with vegetables and tiny arctic shrimp, this chowder is full on flavour without being too thick or creamy. Serve hot, sprinkled with crumbled bacon, green onions, baguette toast with herb butter and hot sauce if desired. So good!

Ingredients

• Bacon
• Onion
• Celery 
• Red bell pepper
• Jalapeño 
• Smoked paprika
• Kosher salt
• Black pepper
• Garlic 
• Unsalted butter
• All-purpose flour
• Milk
• Corn
• Cream-style corn
• Chopped fresh thyme
• 35% cream
• Cooked Wild Canadian Cold Water shrimp (150/250) 
• Green onions
• Hot sauce, optional
• Baguette toasts, optional

See recipe card for quantites.

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. Next, 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.

TIP

*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.

Watch how this recipe easy corn and shrimp chowder was made here.

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

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📖 Recipe

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.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Appetizer, Dinner, First Course, Lunch, Soup

Cuisine American

Servings 4 -6 People

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 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. (*see notes)
• 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. Enjoy!
• Please take 5 seconds to rate this recipe below. We would greatly appreciate it!

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 easy corn and shrimp chowder, easy shrimp chowder, shrimp and corn chowder recipe, shrimp corn chowder soup, shrimp corn chowder with bacon

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