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Shrimp Corn Chowder

Wonderfully textured, colorful and flavouful, Shrimp Corn Chowder is a delicious rustic meal in a bowl. Add sausage or bacon or make it a vegetarian version. Yum!

Corn Chowder and Shrimp

I just had to take advantage of the last of the corn selling in our local farmer’s market.  I love making substantial soups that work as a full meal with a salad, a slab of fresh bread or just on their own.  A shrimp corn chowder with lots of healthy and tasty bits in it fit the bill.

This is a chunky soup with great contrasting textures from crunchy (corn, plump shrimp and snap peas) to soft (potatoes, carrots, peppers and celery). The chowder has some smokiness from the smoked paprika as well as the sausage/hot dog if you decide to add that. And the heat from the chili flakes or hot sausage is balanced nicely with the sweetness of the corn and creaminess of the chowder.

The recipe is adapted from four similar ones that I liked online. The one you see here is loaded with healthy vegetables, has beautiful bold colors, can be varied to your taste and successfully be made ahead.  If you like your chowder on the thicker side like I do, you can thicken it with a bit of cornstarch as stated in the recipe. You can also add richness with half and half cream.

Shortcuts

  • Buy peeled, deveined shrimp.
  • Use frozen corn niblets.
  • Buy pre-strung, pre-washed sugar snap peas.
  • Use frozen garlic cubes.

Tailor to Your Taste

  • Vegetarian Version: Leave out the shrimp. Add more snap/sugar peas and butternut squash or other vegetables you like. Add more herbs.
  • Sausage or Bacon Version:  Add a cut-up cooked sausage/hot dog (spicy or not) to the chowder for some smoky, intense flavour.  If using bacon, chop into small pieces and fry as a first step. Then remove all but 2 tablespoons of grease (instead of the butter) and start the recipe from there.
  • Smooth, Creamy Version: Before adding shrimp, sausage, snap peas and cream, use a handheld immersion blender to blend part or all of the vegetables.  If using this version, the potato will act as a thickener and you will not need to add any or as much cornstarch.
  • Garnish: Try garnishing the shrimp corn chowder with homemade croutons (pieces of bread sauteed in oil with salt and garlic powder). They are really good with this chowder!

Make Ahead Shrimp Corn Chowder

  • Follow the recipe up until the point of adding the shrimp and snap peas.  Chowder may be refrigerated.  When ready to use, finish the last step in the recipe. This way, the shrimp will remain plump, tender and not overcooked.

Be sure to check out three of our other scrumptious meal-in-a-bowl recipes below.

 

Corn Chowder and Shrimp. Add some sausage or make it vegetarian. Healthy meal in a bowl.
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Shrimp Corn Chowder Recipe

Wonderfully textured, colorful and flavouful, Shrimp Corn Chowder is a delicious rustic meal in a bowl. Add sausage or bacon or make it a vegetarian version. Yum!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: soups and starters
Cuisine: American
Servings: 3 meal size servings
Author: Cheryl

Ingredients

  • 3 tablespoon butter or olive oil
  • 3/4 cup diced onion (1/2 medium onion)
  • 2 small stalks celery and 2 small carrots, diced
  • 1/2 red pepper, diced
  • 2 ears of corn, kernels sliced off (or 1 1/2 cups frozen corn)
  • 2 teaspoon minced garlic
  • 1 potato, peeled and diced
  • 1/2 teaspoon EACH, oregano and salt
  • 1 teaspoon thyme
  • 2 teaspoon smoked paprika
  • 1/4 teaspoon chili flakes
  • 2 cups chicken or vegetable broth mixed with 1 1/2 tablespoon cornstarch if you like soup thicker)
  • 1/2 pound large shrimp, peeled, deveined, cut in half

Optional

  • 1 cooked sausage or hotdog, cut into pieces
  • 1/2 cup stringed snap peas, chopped
  • 1/2 cup half and half cream

Instructions

  • SAUTE VEGETABLES: Heat butter or oil in a med-large saucepan to medium. Add onions, peppers, carrots and celery. Stir for 3-4 minutes until onions are translucent. Add garlic and stir another 30 seconds.
  • ADD CORN, OTHER VEGETABLES, SEASONINGS AND BROTH: Stir in corn and diced potatoes, seasonings and broth (with cornstarch mixed in if using). Then lower heat, cover and simmer for about 15-20 minutes until potatoes and other vegetables are soft, stirring occasionally.
  • FINISH THE CHOWDER: Increase heat again to medium high. When bubbling, add sausage (if using), snap peas (if using) and shrimp. Cook for about 3 minutes until shrimp are cooked (no longer translucent). Stir in cream if you like or 1/2 cup more broth. Taste and adjust seasonings/salt. Ladle into bowls and top with homemade or bought garlicky croutons and/or chopped parsley if desired.

Notes

Make Ahead: Follow the recipe up until the point of adding the shrimp and snap peas.  Chowder may be refrigerated.  When ready to use, finish the last step in the recipe. This way, the shrimp will remain plump, tender and not overcooked.
Tried this recipe?We'd love you to rate it above under 'rate this recipe' or in the comment section below. Thanks!

Adapted from Bev Cooks and similar recipes from The Blond Cook, Real Simple and Damn Delicious.

Other meal in a bowl recipes you might like:

Hearty Healthy Spicy Sausage Soup (get the recipe)

Hearty Healthy Spicy Sausage Soup

Beef Barley Vegetable Soup (get the recipe)

Hearty beef barley vegetable soup

East Meets West Chowder (get the recipe)

East Meets West Chowder. A typical hearty seafood chowder with Asian coconut curry notes

 

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