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    Home » Recipes » Soups and Stews

    Shrimp Potato Corn Chowder

    Published: Nov 16, 2021 · Modified: Mar 14, 2023 by Karin and Ken · This post may contain affiliate links. 2 Comments

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    Do you love the taste of corn and potatoes, but don't want to make a big meal? This Shrimp Potato Corn Chowder is for you! It's easy to prepare and can be ready in less than 45 minutes.

    The best part about this shrimp corn potato chowder dish is that it tastes just as good on day two or three after being refrigerated. So if you're cooking for one or two people, just save some leftovers in the fridge! Yum yum!

    Shrimp and Potato Chowder

    This Shrimp Potato Corn Chowder recipe is perfect for winter, but don't worry about winter it won't be around for too long. It's just one of those recipes that give you the feels and leaves you craving more. This hearty soup will leave your stomach feeling warm and satisfied. The best part about this blog post is that it can be made with ingredients from your pantry! Check out the full written recipe below!

    Ingredients

    When you are ready to make this delicious and easy Shrimp and Corn Chowder with Potatoes grab these ingredients below and you are ready to enjoy this comforting meal.

    Overhead photo of all the ingredients to make Shrimp Potato Corn Chowder.
    • bacon
    • onion
    • garlic
    • butter
    • chicken broth
    • whole kernel corn
    • baby potatoes
    • shrimp
    • heavy cream
    • salt and pepper
    • parsley
    • red pepper flakes

    See the recipe card for quantities.
    Top each bowl with a sprinkle of parsley and red pepper flakes.

    Instructions

    When you are ready for a bowl of hearty and comforting bowl of Shrimp and Corn Chowder follow the directions below and you will be so glad that you did.

    Step 1: Cook the bacon, garlic and onions

    Cooking bacon in a large pan.
    Onion and garlic added to the large pan.

    Cook the diced bacon in a large pan. When the bacon is crispy, remove it from the pan, leaving the drippings in the pan. Melt the butter in the pan with the bacon drippings and add the onion. Cook till translucent, about 5 minutes. Then add the garlic and cook for an additional minute.

    Step 2: Add broth, corn, and potatoes

    Broth, corn and potatoes added to the large pan.
    Mixture simmered for almost 20 minutes.

    Add the broth, corn, and potatoes. Bring to a boil and cook till the potatoes are fork-tender, about 15 to 20 minutes.

    Step 4: Add the shrimp

    Raw shrimp added to the large pan.
    Bacon, cream, salt, and pepper added to the large pan.

    Add the shrimp to the pan and cook till the shrimp is pink. Add the bacon back into the pan. Turn the pan down to medium-low and add the cream, salt, and pepper. When the soup is hot, remove and serve immediately.

    Step 5: Garnish each bowl

    A bowl of Shrimp Potato Corn Chowder with garnishes.

    Top each bowl with a sprinkle of parsley and red pepper flakes.

    Substitutions

    Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this Shrimp Potato Corn Chowder.

    • Broth - Use vegetable broth in place of the chicken if you want to switch it up.
    • Milk - Milk can be used instead of heavy cream if you are out of heavy cream.

    Variations

    Want to personalize this Shrimp and Corn Chowder recipe? Here are some of my tried and true tips for changing up this recipe.

    • Spicy - double the red pepper flakes if you want to add more spice to your chowder.
    • Corn - Don't like corn? Leave it out of this recipe.
    • Shrimp - Allergic to shrimp replace the shrimp with chicken or smoked sausage in this recipe.

    If you love recipes like this, you may also enjoy the Easy Chunky Corn Chowder recipe.

    birds eye image of Shrimp Corn Potato Chowder in a large bowl. Torn loaf of bread and a blue kitchen cloth on the table.

    Storage

    Do you have leftovers of this soup? Have no worries you can store leftovers to eat later. Store in an airtight container in the refrigerator for up to 5 days.

    Tips

    Here are some of my best tips for this Shrimp and Potato Chowder recipe.

    • Save the bacon grease and add the butter to it to cook the bacon in. The bacon grease adds more flavor to the dish.
    • Be sure to cook the potatoes till fork tender before adding the shrimp. The shrimp will cook quickly and you don’t want it to overcook or it will get rubbery.
    • Serve this soup with a loaf of French bread.
    spoonful of Shrimp Corn Potato Chowder held above a brown colored bowl of the chowder. Blue kitchen cloth in the background.

    FAQ

    Do you have questions about Shrimp Potato Corn Chowder? Here are some of the most commonly asked questions about this chowder recipe.

    Can I freeze leftover Shrimp Potato Corn Chowder?

    Chowders do not freeze well because of the dairy products in them. I don't recommend freezing this chowder.

    How do I reheat this shrimp and corn chowder?

    Reheat in the microwave for one to two minutes at a time or until warm all the way through.

    Can I make this recipe ahead?

    Yes! I think chowder tastes better the second day, so go ahead and make it a day in advance and just heat it up.

    More Shrimp Recipes

    Do you like shrimp recipes? Here are some recipes you may also like to try.

    • Seafood Pot Pie
    • Bloody Mary Shrimp
    • Tex Mex Shrimp Bowl
    • Bowl of shrimp bistro pasta served up on the table.
      Bistro Shrimp Pasta

    Shrimp Potato Corn Chowder

    Ready to get cooking? Remember that you can print this recipe if you would like.

    Shrimp Potato Corn Chowder

    This Shrimp Potato Corn Chowder is like a warm hug! Shrimp, potatoes, and corn are in a creamy broth and flavored with bacon, garlic, and onion for an amazing chowder.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Main Course
    Cuisine American
    Servings 4 Servings
    Calories 520 kcal

    Equipment

    • Measuring cups and spoons
    • Stock pot
    • wooden spoon
    • Tongs
    • paper towel
    • Fruit and vegetable peeler
    • cutting board
    • Sharp knife
    • ladle

    Ingredients
      

    • 2 slices bacon diced into ½ inch pieces
    • ½ cup onion diced
    • 1 teaspoon garlic minced
    • 2 tablespoons butter
    • 3 cups chicken broth
    • 1 can whole kernel corn drained
    • 1 pound baby potatoes halved
    • 1 pound medium shrimp peeled and deveined
    • 1 ½ cups heavy cream
    • ½ teaspoon ground black pepper
    • ½ teaspoon salt
    • 1 teaspoon parsley chopped
    • ¼ teaspoon red pepper flakes optional

    Instructions
     

    • Gather the ingredients needed to make your chowder.
    • Cook the diced bacon in a large pan. When the bacon is crispy, remove from the pan, leaving the drippings in the pan.
    • Melt the butter in the pan with the bacon drippings and add the onion. Cook till translucent, about 5 minutes. Then add the garlic and cook for an additional minute.
    • Add the broth, corn and potatoes. Bring to a boil and cook till the potatoes are fork tender, about 15 to 20 minutes.
    • Add the shrimp to the pan and cook till the shrimp is pink.
    • Add the bacon back into the pan. Turn the pan down to medium-low and add the cream, salt, and pepper.
    • When the soup is hot, remove and serve immediately.
    • Top each bowl with a sprinkle of parsley and red pepper flakes. Serve and Enjoy!

    Notes

    • Save the bacon grease and add the butter to it to cook the bacon in. The bacon grease adds more flavor to the dish.
    • Be sure to cook the potatoes till fork tender before adding the shrimp. The shrimp will cook quickly and you don’t want it to overcook or it will get rubbery.
    • Serve this soup with a loaf of French bread.

    Nutrition

    Serving: 1ServingCalories: 520kcalCarbohydrates: 26gProtein: 28gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 306mgSodium: 1123mgPotassium: 1033mgFiber: 3gSugar: 2gVitamin A: 1371IUVitamin C: 37mgCalcium: 171mgIron: 2mg
    Keyword shrimp potato corn chowder
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Anonymous

      November 20, 2021 at 11:47 pm

      5 stars
      yumm!!!

      Reply
      • Karin and Ken

        January 01, 2022 at 11:58 am

        I could not agree with you more! All the best. Karin

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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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