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

Shrimp and Corn Chowder

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


A easy, delicious, lightened up shrimp and corn chowder.


  • 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
  • Garnish:
  • 1 bunch scallions, thinly sliced
  • Crumbled bacon (from above)


  1. Boil Potatoes Put the cut 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. Make Chowder While the potatoes are boiling, cook bacon in a large kettle 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. Return 1 tablespoon of drippings to the pot along with 1 tablespoon butter. Add onion and celery. Saute over medium-low heat until softened, about 8 minutes. Add garlic and thyme sprigs and sauté 2 minutes longer. Sprinkle flower into the pot and cook, stirring constantly, for 1 minute. Add milk, broth and bay leaf. Bring to a boil. Reduce to a simmer and cook 2 minutes. Add salt, black pepper, cayenne, shrimp, corn and cubed potatoes. Simmer until shrimp are just cooked through, about 4 minutes. Discard bay leaf and thyme stalks.
  3. To Serve Divide soup among 4 bowls. Crumble bacon and sprinkle on top, along with sliced green onions.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Soup
  • Method: simmer
  • Cuisine: American

Keywords: lightened up shrimp and corn chowder, chowder with shrimp corn and potatoes