Shrimp and Corn Chowder
Creamy summer corn chowder loaded with plump shrimp and thick-cut bacon. This one has become a regular in our KC dinner rotation and I think you are going to love it too.
*This post contains affiliate links. I may earn a small commission at no extra cost to you. Thanks for supporting Sideofglam!
Why You’ll Love This Recipe
Ready in about 35 minutes, this is perfect for busy weeknights when you want something special without spending all evening in the kitchen.
I love keeping quality shrimp on hand for recipes like this one.
Ingredients
- shrimp
- corn
- bacon
- potatoes
- onion
- heavy cream
- chicken broth
- thyme
How to Make It
- Cook aromatics in a large pot over medium heat.
- Add liquids and hearty ingredients and simmer gently.
- Add remaining ingredients and cook until tender.
- Adjust seasoning and serve hot.
Whether you are feeding the family on a Tuesday or hosting friends on the weekend, Shrimp and Corn Chowder delivers every single time.
Shrimp and Corn Chowder
A creamy chowder loaded with sweet corn and tender shrimp. Cozy and satisfying.
Ingredients
Method
- Cook the bacon until crisp, then set aside, leaving the fat in the pot.
- Saute the onion, then stir in the flour to coat.
- Add the potatoes, corn, and broth and simmer until the potatoes are tender.
- Stir in the cream and shrimp and cook until the shrimp are pink, about 4 minutes.
- Season, then serve topped with bacon and chives.
Notes
Do not overcook the shrimp, they only need a few minutes. Blend a cup of the soup for a thicker chowder.
Shrimp and Corn Chowder
A cozy bowl of creamy chowder loaded with sweet corn and tender shrimp.
Ingredients
Method
- Cook the bacon crisp, then set aside, leaving the drippings.
- Cook the onion and garlic, then stir in the flour and paprika.
- Add the broth and potatoes and simmer 15 minutes.
- Stir in the corn and cream.
- Add the shrimp and cook 4 minutes until pink.
- Season and serve topped with bacon.
Notes
Reheat gently so the shrimp stay tender.
