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

Shrimp and Corn Chowder


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5 from 4 reviews

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

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 1/2-inch cubes (2 medium potatoes)
  • 4 slices bacon (I suggest using a brand that's free of sodium nitrite)
  • 1 tablespoon butter
  • 3/4 cup finely chopped onion (1 medium onion)
  • 1/2 cup finely chopped celery (2 stalks)
  • 1 1/2 tablespoons finely minced garlic (4-5 cloves)
  • 4-5 sprigs of fresh thyme
  • 1/4 cup all-purpose flour
  • 2 1/2 cups 2% reduced-fat milk
  • 1 1/4 cups low salt chicken broth (I recommend Swanson's)
  • 1 bay leaf
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8-1/4 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 1/4 cup fresh corn kernels
  • 1 bunch scallions, thinly sliced to garnish
  • Crumbled bacon (from above) to garnish

Instructions

  1. Put potatoes and 1/2 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