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!
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.
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.
And, it's ready in less than an hour from start to finish! Here's what you'll need to make it.
Shrimp and Corn Chowder Ingredients
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!
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
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.
- 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.
To serve, ladle the soup into bowls and top with crumbled bacon and chopped scallions.
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.
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
[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.]