This creamy Corn and Shrimp Chowder recipe is the perfect soup for chilly days, topped with crisp bacon and oyster crackers.
Corn and Shrimp Chowder
My family loves it when I make my sister’s recipe for clam chowder. It’s really a delicious one, and it’s a comforting choice for dinner. This corn and shrimp chowder is the newest recipe I’ve tried out on the family. They’ve been enjoying this one too. It’s really fabulous served with a simple salad and a chunk of bread for soaking up the soup.
🛒 Ingredients Needed:
- bacon
- green onions
- baking potatoes
- all purpose flour
- milk
- Old Bay Seasoning
- dried thyme
- water
- frozen corn
- large shrimp
- kosher salt and freshly ground black pepper
- oyster crackers, for serving
✏️ How to make Corn and Shrimp Chowder:
*The complete, printable recipe is in the recipe card at the end of this post.
- In a large pot, cook the bacon over medium-high heat until crisp and browned, 4 to 6 minutes. With a slotted spoon, transfer the bacon to paper towels to drain.
- Add the white green onions and potatoes to the pot; cook, stirring, until the green onions are softened, 1 to 3 minutes. Add the flour and cook, stirring, 1 minute. Add milk, Old Bay, thyme and the water. Bring to a boil, then reduce to a simmer, and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add the corn, shrimp and green onions. Cook until the shrimp are just opaque, 2 to 3 minutes. Season with salt and pepper. Serve topped with bacon and oyster crackers.
➡️ Recipe Tips and Substitutions:
- I like to use center-cut bacon. You get more meaty bacon out of it, and there will be less fat.
- Some popular substitutions for Old Bay include crab boil, cajun seasoning, and celery salt mixed with paprika. When using a substitute, make sure to start with a small amount to begin with and taste as you go. Sometimes an alternative can change your dish’s flavor profile slightly, so it is best to go slow.
- Clams or crab may be substituted for the shrimp. Or use a mixture to make a seafood chowder.
✔️ Make Ahead and Storage:
You can absolutely make this soup ahead and warm it up when ready to serve. When it has a chance to sit, it will thicken. You can use a little more water to thin it out a bit again.
❤️ What I Love About This Recipe:
- You can control the flavors by adding in the spices a little at a time.
- It’s a good use of the Old Bay Seasoning that is sitting in my spice cupboard!
- It’s a nice change-up from classic clam chowder.
Favorite Chowder Recipes:
Corn and Shrimp Chowder
Ingredients
- 4 slices bacon, cut into ½-inch pieces
- 8 whole green onions, white and green parts separated (cut crosswise)
- 2 medium peeled baking potatoes, cut into ½-inch pieces
- 2 tablespoons all purpose flour
- 3 cups milk
- 1 teaspoon Old Bay seasoning
- ½ teaspoon dried thyme
- 2 cups water
- 4 cups frozen corn
- 1 pound large shrimp, peeled and deveined
- kosher salt and freshly ground black pepper
- oyster crackers, for serving
Instructions
- In a large pot, cook the bacon over medium-high heat until crisp and browned, 4 to 6 minutes. With a slotted spoon, transfer the bacon to paper towels to drain.
- Add the white green onions and potatoes to the pot; cook, stirring, until the green onions are softened, 1 to 3 minutes. Add the flour and cook, stirring, 1 minute. Add milk, Old Bay, thyme and the water. Bring to a boil, then reduce to a simmer, and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add the corn, shrimp and green onions. Cook until the shrimp are just opaque, 2 to 3 minutes. Season with salt and pepper. Serve immediately topped with bacon and crackers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This corn and shrimp chowder recipe from Recipe Girl is a comforting and flavorful dish that combines the sweetness of corn with the savory goodness of shrimp, perfect for a cozy night in or impressing guests with its delicious simplicity!