• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×
Home » Recipes » Soup

Shrimp and Corn Chowder

August 12, 2023 by Lisa Goldfinger 12 Comments This post may contain affiliate links

Jump to Recipe

This shrimp and corn chowder recipe is lighter and healthier than most but just as delicious. It contains fresh shrimp, corn and potatoes in a rich flavorful creamy broth but there's no cream at all. The broth is made with chicken stock, low-fat milk and just enough butter and bacon to make it taste amazing!

bowl of shrimp and corn chowder topped with crumbled bacon and chopped scallions

Whenever I want to wow people at the table, shrimp comes to mind. It always feels like a special occasion when shrimp is on the menu.

My spicy garlic shrimp and my sautéed shrimp with remoulade sauce are reliable favorites that I love to serve as appetizers.

This shrimp and corn chowder makes a fantastic main dish for a gathering of family or friends. It's quick and easy to throw together and always enjoyed by all.

This scrumptious lightened-up shrimp and corn chowder is creamy with no cream at all. The base is chicken stock and low-fat milk…and there’s just enough butter and bacon to make it taste decadent l www.panningtheglobe.com

And, it's ready in less than an hour from start to finish! Here's what you'll need to make it.

Ingredients on a stainless steel counter: bowl of raw shrimp, bunch of celery, bunch of scallions, 3 russet potatoes, an onion, a bulb of garlic, a pack of bacon, some fresh thyme sprigs, a pack of frozen corn, a box of chicken broth, box of milk, bag of four, butter, salt cellar, pepper grinder, bottle of bay leaves, bottle of cayenne pepper.

Shrimp and Corn Chowder Ingredients

  • Potatoes
    Russet potatoes are great in this dish. They get nice and tender and some of them partially dissolve into the broth and thicken it - yum!
  • Bacon
    Everything's better with bacon but some brands of bacon are healthier than others. I always try to use a brand that's organic, uncured and sodium nitrite free, such as Applegate.
  • Onions, celery and garlic
    These aromatic vegetables are chopped and sautéed to create the flavor base of the chowder
  • Fresh thyme
    There's nothing like fresh herbs to amp up the flavor of a dish.
  • All purpose flour
    Instead of cream, this chowder is thickened with flour.
  • 2% reduced-fat milk and low salt chicken broth
    These liquids form the soup stock.
  • Bay leaf, cayenne pepper, salt and black pepper
    Adjust the amount of cayenne to the level of heat you want in the chowder
  • Shrimp
    Look for medium sized shrimp, fresh or frozen, that is peeled and deveined (unless you are okay with doing a little extra prep work).
  • Corn kernels
    Frozen corn works really well and I recommend it unless you can get your hands on fresh sweet summer corn.
  • Chopped scallions
    To sprinkle on top.

How to make Shrimp and Corn Chowder

  • Slice and dice the vegetables and potatoes.
  • Half-cook the potatoes in a pot of boiling water for ten minutes and drain.
  • While the potatoes cook, sauté the bacon in a large heavy pot and transfer it to a paper towel lined plate. Pour the bacon fat from the pot into a heatproof bowl and reserve.
  • Add butter and bacon fat to the pot and sauté the onions and celery until tender, adding the garlic and thyme at the end for two minutes.
  • Add the flour to the pot and cook, stirring constantly, for a minute.
  • Next add in the milk, broth and bay leaf. Bring the broth to a simmer and continue to cook for about 2 minutes.
flour being stirred and cooked with sautéed onions, celery and garlic in a dutch oven.
chicken broth being poured from above, into a dutch oven filled with a milky broth.
  • Add the spices, shrimp, potatoes and - lastly - the corn.
  • Let the soup simmer for about four minutes, until the shrimp is just cooked through.
  • Remove the bay leaf and thyme stems.
  • Taste the broth and correct the seasonings with additional salt and pepper, as needed.
small cubes of partially cooked potatoes being poured from a steel colander into a dutch oven with shrimp chowder broth topped with pepper, salt and cayenne.
corn kernels being poured from a bag held above a dutch oven filled with shrimp chowder being cooked on the stove

To serve, ladle the soup into bowls and top with crumbled bacon and chopped scallions.

dutch oven with the lid mostly off, filled with creamy shrimp and corn chowder

This tasty, lightened-up shrimp and corn chowder recipe, is adapted from a Cooking Light Recipe. It's wonderful to be able to enjoy a much lighter version of creamy comforting shrimp and corn chowder made without any cream.

What to serve with shrimp and corn chowder

A rich-tasting chowder like this calls out for a fresh green salad on the side. I recommend this butter lettuce salad with citrus honey vinaigrette or this healthy green salad with lemon dijon vinaigrette.

A basket of good crusty bread is always a good addition to a soup meal.

bowl of shrimp and corn chowder topped with crumbled bacon and chopped scallions

Here's the Shrimp and Corn Chowder recipe. If you try it I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!

Print

Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bowl of shrimp and corn chowder topped with crumbled bacon and chopped scallions

Shrimp and Corn Chowder


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Lisa
  • Total Time: 45 mins
  • Yield: 4 - 6 1x
Print Recipe

Description

This lighter healthier shrimp and corn chowder recipe is made with chicken broth, low-fat milk and just enough butter and bacon to make it taste amazing.


Ingredients

Units Scale
  • 1 pound russet potatoes, peeled and cut into ½-inch cubes (2 medium potatoes)
  • 4 slices bacon (I suggest using a brand that's free of sodium nitrite)
  • 1 tablespoon butter
  • ¾ cup finely chopped onion (1 medium onion)
  • ½ cup finely chopped celery (2 stalks)
  • 1 ½ tablespoons finely minced garlic (4-5 cloves)
  • 4-5 sprigs of fresh thyme
  • ¼ cup all-purpose flour
  • 2 ½ cups 2% reduced-fat milk
  • 1 ¼ cups low salt chicken broth (I recommend Swanson's)
  • 1 bay leaf
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛-¼ teaspoon cayenne pepper (depending on how much spice you like)
  • 24 medium shrimp, peeled and deveined (about 1 pound)
  • 1 (10-ounce) package frozen corn kernels, thawed or 1 ¼ cup fresh corn kernels
  • 1 bunch scallions, thinly sliced to garnish
  • Crumbled bacon (from above) to garnish

Instructions

  1. Put potatoes and ½ teaspoon salt into a medium saucepan filled halfway with water. Bring to a boil and cook for 10 minutes, until potatoes are just tender. (They will soften up more in the soup.) Drain and set aside.
  2. While the potatoes are boiling, cook bacon in a large heavy pot or dutch oven over medium heat until crisp, about 4 minutes. Transfer bacon to a paper-towel-lined plate. Pour drippings into a heat-proof bowl or mug. Wipe any blackened bits out of the pot.
  3. Return 1 tablespoon of drippings to the pot along with 1 tablespoon butter. Add onion and celery and cook over medium-low heat until softened, about 8 minutes. Add garlic and thyme sprigs and sauté 2 minutes longer.
  4. Sprinkle flour into the pot and cook, stirring constantly, for 1 minute. Add milk, broth and bay leaf. Turn up the heat and as soon as the liquids come to a boil, reduce to a simmer and cook for 2 minutes.
  5. Add salt, black pepper, cayenne, shrimp, corn and potatoes. Simmer until shrimp are just cooked through, about 4 minutes. Discard bay leaf and thyme stalks. Taste the broth and season with additional salt and pepper, as needed. 
  6. To Serve, divide soup among bowls. Crumble bacon and sprinkle on top, along with sliced scallions.

Notes

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Soup
  • Method: simmer
  • Cuisine: American

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

[This post was first published on August 28, 2014. It was updated on August 11, 2023 with new photos to illustration the cooking process, clarifying instructions added to the recipe card, and helpful details added to the written post.]

More Soup Recipes

  • Bowl of chili con carne topped with shredded cheese, sour cream and chopped scallions, a silver spoon in the chili, a small bowl of chopped scallions on the side.
    Eddie's Award Winning Chili
  • bowl of pasta e fagioli soup with tiny tubular pasta and cannellini beans, in thick broth, topped with grated parmesan cheese
    Pasta e Fagioli
  • Colombian Chicken Soup: Creamy with no cream or dairy - thickened with potatoes and corn.
    Colombian Chicken Soup: Ajiaco
  • blue bowl filled with red lentil soup drizzled with coconut milk and sprinkled with chopped cilantro
    Coconut Curry Red Lentil Soup

Filed Under: All Recipes, American Food, Appetizers, Cooking Light, Dinner, Entertaining, Fish and Seafood, Lunch and Brunch, North America, Quick and Easy, Soup Tagged With: shrimp

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Emily Kennedy

    September 04, 2023 at 1:33 pm

    So good

    Reply
  2. Jen

    August 17, 2023 at 2:36 pm

    We had this over the weekend. It was such a hit that I'm making it again tonight.

    Reply
    • Lisa Goldfinger

      August 17, 2023 at 4:19 pm

      I'm so glad you like the soup so much Jen!

      Reply
  3. Erin

    August 31, 2022 at 6:43 pm

    This was a perfect recipe for those of us near Olathe, CO! Olathe sweet sweet corn is delicious and I am always looking for new ways to use it! The recipe was very easy to follow and came together quickly. Incredibly creamy too!

    Reply
  4. Ginger

    December 10, 2018 at 8:07 pm

    Made this tonight.. It was delicious! Thanks for posting this!

    Reply
  5. Laura @MotherWouldKnow

    October 12, 2015 at 10:54 am

    I love the chowder, but even more the story. I can just imagine a group of people drinking the soup as if it were cafe au lait.

    Reply
  6. Christopher Crooks

    September 02, 2014 at 11:56 am

    My daughter and I went to the Cape for the day 2 weeks ago and to Newport last Friday. Both times we had lunch and had chowder in both locations. She commented on Friday how chowders are so different in different restaurants and asked if I had a recipe.......................AND HERE IT IS!!!! Chowder at the Crooks house this weekend. Can't wait.

    Reply
    • Lisa Goldfinger

      September 02, 2014 at 2:40 pm

      Hi Chris! I'm so glad I had such good timing with the Chowder post! I hope you and the family enjoy it. 🙂

      Reply
  7. Rachel (Rachel's Kitchen NZ)

    August 28, 2014 at 2:29 pm

    Lovely story - my kind of eating! Great looking recipe - Lisa.

    Reply
    • Lisa Goldfinger

      August 28, 2014 at 7:49 pm

      thanks Rachel!

      Reply
  8. Barbara Joseph

    August 28, 2014 at 2:09 pm

    Yeah for Eddie and Cookie! I love your anecdotes and recipes! I spent the weekend in RI with my whole family and was transported to my youth as we "chowed" on N.E. and Manhattan Chowder. Everyone can argue which is their favorite. I remember also have R.I chowder which is the clear broth. Nothing beats the milk-based though. Thanks for sharing....

    Reply
  9. Carol at Wild Goose Tea

    August 28, 2014 at 2:06 pm

    Oh my this chowder reminds me of a chowder I had in my life decades ago.
    Wow, I am jazzed. I am a major soup person to start with. Thank you.

    Reply

Primary Sidebar

Hi, I'm Lisa! Welcome to Panning The Globe. Dive into my collection of delicious, healthy recipes, discover new global flavors, and create unforgettable meals for your family and friends. Learn More!

Healthy Easy Recipes for Spring!

  • Easy White Bean Turkey Chili Verde
  • Bowl of lemon asparagus risotto topped with shredded basil and parmesan
    Lemon Asparagus Risotto
  • Rows of colorful chopped veggies and chicken in a serving bowl: cherry tomatoes, chicken, cucumbers, red onion, carrots and avocados.
    Rotisserie Chicken Chopped Salad
  • a bowl of Korean Chicken Stew with Gochujang Sauce
    Korean Chicken Stew with Gochujang
  • overhead shot of a cast iron skillet filled with paella: shrimp, sausages, chicken, strips of pimiento and a parsley leaf in the middle
    Easy Spanish Paella Recipe
  • white bowl filled with roasted fennel, tomatoes and white beans
    Roasted Fennel, Tomatoes and White Beans
  • Fish in crazy water is a classic Neopolitan dish of fresh fish, poached with carrots, celery, onions and tomatoes. The fish is tender, the veggies are crisp-tender, the broth is sweet and delicious, and dinner is on the table in just 30 minutes.
    Fish In Crazy Water
  • rimmed baking sheet topped with baked chicken thighs, potatoes, red bell peppers, zucchini and green olives.
    Baked Chicken Thighs with Potatoes Peppers and Olives

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes
banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © Panning The Globe 2025 · All text, recipes, content and images on this site are the sole property of Lisa Goldfinger and Panning The Globe.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

5.0K shares