Creamy Shrimp Corn Chowder
Creamy and dreamy without any heavy cream, hearty, and packed full of flavor!
Servings 6 people
Calories 293kcal
Equipment
Ingredients
- 1 lb shrimp peeled and devined
- 2 cups red potatoes diced
- 3 cups corn divided
- 1 cup white onion diced
- 2 cloves garlic
- 4 strips bacon 1 tablespoon grease reserved
- 3/4 cup celery chopped, approximately 2 large stalks
- 1/2 red bell pepper chopped
- 4 tablespoons salted butter
- 4 tablespoons flour
- 1 1/2 cup 2% milk divided
- 1 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/4 teaspoon celery salt
- 1 teaspoon cumin
- 1/2 teaspoon white pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons soy sauce
- 4 cups chicken stock
Instructions
- Cook Bacon: Cook bacon over medium heat in a Dutch oven (or your soup pot) until crispy. Set aside to cool. Drain the grease from the Dutch oven, but keep 1 tablespoon of the grease in the pot. Crumble bacon when cooled and set aside.
- Cream Corn: Add 1 1/2 cups of corn to a blender with 1/2 cup of the milk and blend until corn is creamy. Set aside.
- Saute Veggies: Return heat to medium and add butter to melt. Add onion and saute for 2-3 minutes until translucent. Add garlic, celery, and bell pepper and saute for another 3 minutes.
- Add Flour: Add flour to the veggies and stir well to combine until all of the veggies are coated. Add paprika, ground mustard, celery salt, cumin, white pepper, and salt and stir well to combine.
- Add Corn and Milk: Add creamed corn, mix well, and then slowly add the milk, whisking as you add to thicken.
- Add Stock: Slowly add stock, whisking as you add to thicken. Add soy sauce. Once all of the stock is added, turn the heat up to high and add corn and diced potatoes. Bring the pot to a boil and then turn it down to a strong simmer. Let simmer for 10-15 minutes, until potatoes are fork tender (see recipe notes).
- Add Shrimp: Add the shrimp and crumbled bacon and let cook for 2 more minutes.
- Serve: Garnish with some fresh parsley and enjoy!
Video
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Notes
Storage
Fridge: Store in the fridge in an airtight container for up to 3 days.
Freezer: Milk-based soups and chowders are hard to freeze because the texture when they defrost is often grainy.
Substitutions
Milk: We think that this creamy chowder is creamy enough with just 2% milk, but you can of course use anything from 2% to cream, or any combination of it all.
Corn: Canned, frozen, or fresh! Fresh is of course always best, but when it's not available, canned or frozen works great. You'll need to thaw first if using frozen for at least the creamed 1 1/2 cups, but you can add frozen corn right to the soup.
Shrimp: We've made this recipe with both frozen and fresh and fresh is of course preferred, but frozen is also delicious. Be sure to thaw the frozen shrimp first before adding it to the chowder.
Simmer Time
Simmering time will depend on the size of your potatoes. Keep the potatoes cut smaller so that they are fork tender in 10-15 minutes, if they are larger, you may need more time for them to fully cook.
Garnish
Garnish with fresh parsley or you can save as much of the bacon crumbles as you'd like to finish the bowls of soup.
Serve it with
Easy Homemade Dinner Rolls, Hawaiian Rolls, Saltines From Scratch, or a piece of Crusty French Baguette!
Nutrition
Calories: 293kcal | Carbohydrates: 37g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 961mg | Potassium: 664mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1039IU | Vitamin C: 22mg | Calcium: 103mg | Iron: 2mg
