This Shrimp Chowder with Corn and Potatoes combines tender shrimp, sweet corn, baby potatoes, and smoky bacon in a rich, creamy broth. It's a hearty one-pot dinner that's ready in just 40 minutes and especially satisfying on a cold fall or winter day.
Shrimp Chowder at a Glance
- 🍽️ Course: Main Course
- ⏱️ Cooking Time: 40 minutes
- 🍴 Servings: 4
- 🧄 Flavor Profile: Rich, creamy, smoky, savory, and slightly sweet
- 🍚 Best Served With: Crusty bread or a simple green salad
- 🧊 Make Ahead?: Yes, up to 1 day ahead
Summarize and Save This Content On
What makes this shrimp and corn chowder special is the balance of flavors and textures. The corn adds sweetness, bacon brings smoky depth, baby potatoes make it hearty, and adding the shrimp near the end keeps it tender.
Recipes like this remind me of the simple, filling meals my grandma loved-nothing overly complicated, just good ingredients cooked in a way that makes everyone want another bowl.
If you enjoy creamy chowders, try my corn and potato chowder too.
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Why You Will Love This Recipe
- Rich without a roux: Heavy cream and the natural starch from the potatoes give the broth body without flour.
- Tender shrimp in every bowl: The shrimp goes in only after the potatoes are cooked, preventing it from simmering too long and becoming tough.
- Sweet, smoky, and savory: Corn, bacon, garlic, cream, and shrimp create plenty of flavor with a short ingredient list.
How We Tested This Recipe
We tested the ingredients, cooking order, shrimp size, dairy, and make-ahead results to find the combination that gave us the best flavor and texture.
- Heavy cream gave us the best consistency. Whole milk made the broth noticeably thinner, while half-and-half worked for a lighter version but didn't have the same rich body. We also found there was no need for flour-the cream and starch released by the potatoes created the creamy but still spoonable consistency we wanted.
- Baby potatoes held their shape better than starchier potatoes. Russet potatoes broke down more quickly and produced a thicker, less defined texture. The baby potatoes stayed tender and intact while still releasing enough starch to give the broth some body.
- We tested canned and frozen corn. Both worked, but drained canned corn was the most convenient and gave us consistently tender kernels throughout the chowder. Frozen corn remained slightly firmer and works well when that's the texture you prefer.
- Medium shrimp worked better than larger shrimp for this chowder. They distributed more evenly between the four servings and cooked quickly. The most important discovery was timing: the potatoes need to be completely fork-tender before the shrimp goes into the pot. Adding the shrimp earlier resulted in shrimp that cooked too long while we waited for the potatoes.
- Cooking the onion and garlic in the bacon drippings made a noticeable difference. Butter alone worked, but combining it with the rendered bacon fat gave the broth a deeper smoky, savory flavor.
- We also tested the chowder after refrigeration. The broth thickened slightly overnight and the flavors became more pronounced on day two. Gentle reheating kept the shrimp much more tender than bringing the chowder back to a boil. If the chilled chowder becomes thicker than you prefer, a small splash of broth or cream loosens it easily.
Ingredients
This shrimp chowder with corn uses simple ingredients, but choosing the right shrimp, potatoes, and dairy makes a noticeable difference in the final flavor and texture.
- Bacon and Butter: Bacon provides both crisp pieces and flavorful drippings for cooking the aromatics. Butter adds extra richness.
- Onion and Garlic: Build the savory flavor base without overpowering the delicate shrimp.
- Chicken Broth, Corn, and Baby Potatoes: Broth forms the base, sweet corn balances the savory ingredients, and waxy baby potatoes stay tender without completely falling apart.
- Shrimp and Heavy Cream: Use raw, peeled and deveined medium shrimp. Heavy cream creates the richest broth and gives this chowder its creamy consistency without a flour roux.
- Salt, Black Pepper, Parsley, and Red Pepper Flakes: Salt and pepper balance the chowder, while parsley adds freshness and optional red pepper flakes provide mild heat.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Corn: Use drained canned corn as written, frozen corn for firmer kernels, or fresh corn cut from the cob when in season.
- Dairy: Substitute half-and-half for a lighter chowder or whole milk for an even lighter, noticeably thinner broth.
- Broth: Replace some or all of the chicken broth with seafood or shrimp stock for more seafood flavor, or use low-sodium broth for better salt control.
- Spice and Seasonings: Add Cajun or Creole seasoning, smoked paprika, extra red pepper flakes, fresh thyme, or diced jalapeño to adjust the heat and flavor.
- Vegetables: Sauté diced celery or carrots with the onion for extra flavor, color, and texture.
- Bacon: Substitute pancetta, or omit the bacon and sauté the onion in additional butter for a bacon-free chowder.
How to Make Shrimp Chowder
This one-pot chowder comes together in four simple stages. Have the shrimp peeled and deveined and the potatoes cut before you begin so everything is ready when you need it.
Step 1: Cook the Bacon. Cook the diced bacon in a large pot until crisp. Transfer it to a paper towel-lined plate, leaving the rendered fat in the pot.
Step 2: Cook the Aromatics. Add the butter and onion to the bacon drippings and cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 1 minute.
Step 3: Cook the Potatoes, Corn, and Shrimp. Add the chicken broth, drained corn, and baby potatoes. Bring to a boil, then cook for 15-20 minutes, or until the potatoes are completely fork-tender. Add the shrimp and cook just until opaque and cooked through.
Step 4: Finish the Chowder. Reduce the heat to medium-low, return the bacon to the pot, and stir in the heavy cream, salt, and pepper. Heat gently without boiling, then garnish with parsley and optional red pepper flakes and serve.
Expert Tips
- Prep the Shrimp: Use raw, peeled, deveined, tail-off shrimp for the best texture and easier eating. If frozen, thaw completely, drain, and pat dry first.
- Cut the Potatoes Evenly: Halve small baby potatoes and quarter larger ones so they cook evenly. Make sure they're completely fork-tender before adding the quick-cooking shrimp.
- Don't Overcook the Shrimp: Cook just until opaque with a loose C-shaped curl. Tightly curled shrimp can indicate overcooking.
- Control the Heat: Use a heavy-bottomed pot for even heating and reduce the heat after adding the cream; don't let the chowder boil.
- Season at the End: Bacon and chicken broth already contain salt, so taste the finished chowder before adding more.
- Adjust the Consistency: For thicker chowder, mash a few cooked potatoes against the side of the pot. For a thinner broth, stir in a little additional chicken broth.
If you love creamy, hearty recipes like this, you may also enjoy my creamy shrimp pasta salad.
Storage Directions
Refrigerator: Cool the chowder promptly and store it in an airtight container in the refrigerator for up to 3-4 days.
Freezer: I don't recommend freezing this chowder. The cream can separate after thawing, the potatoes can develop a grainy or mealy texture, and reheating previously cooked shrimp can make it tough.
Reheat: Warm gently in a saucepan over low to medium-low heat, stirring occasionally, until heated through. Avoid boiling. Add a splash of broth or cream if the chowder has thickened in the refrigerator.
Make Ahead: Make the chowder up to 1 day ahead. The broth thickens slightly and the flavors become more pronounced overnight. Refrigerate promptly and reheat gently before serving.
Serving Suggestions
- Bread and Crackers: Serve with crusty French bread, air fryer garlic bread, cream cheese biscuits, homemade cornbread, or ranch oyster crackers for dipping and crunch.
- Soup and Sandwich: Pair a smaller bowl with a simple half sandwich for a hearty, family-friendly lunch or dinner.
- Fresh or Roasted Vegetables: Balance the rich chowder with a green salad, asparagus wrapped in bacon, crockpot green beans, or slow cooker Brussels sprouts.
Shrimp Chowder Recipe FAQs
Yes. Frozen raw shrimp works very well. Thaw it completely, drain it, and pat it dry before adding it to the chowder.
Medium shrimp is our preference because the pieces distribute evenly throughout the chowder and cook quickly. Large shrimp also works but may require slightly more cooking time.
Raw shrimp gives you the most control over texture. If using already-cooked shrimp, add it at the very end and heat only until warmed through.
No. Baby potato skins are thin and tender, so peeling isn't necessary. Scrub them well before cutting.
Yes. Cut fresh kernels directly from the cob and use them in place of the canned corn.
The consistency can vary with the potatoes and dairy used. Let the chowder gently simmer before adding the shrimp, or mash a few tender potato pieces into the broth to naturally thicken it.
High heat can cause dairy-based chowders to separate. Reduce the heat before adding the heavy cream and heat it gently rather than allowing it to boil.
The recipe contains no flour, but individual chicken broth, bacon, and seasoning brands can vary. Check the labels of packaged ingredients if you need the dish to be strictly gluten-free.
Chowder is typically a richer, heartier type of soup with a creamy base and chunky ingredients. This version gets its hearty texture from shrimp, corn, and baby potatoes and its richness from heavy cream.
More Shrimp Recipes
Love shrimp? Here are a few more Kitchen Divas recipes to try:
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Shrimp Chowder with Corn and Potatoes
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
Step 1: Cook the Bacon
- Cook the diced bacon in a large pot until crisp. Transfer it to a paper towel-lined plate, leaving the rendered fat in the pot.
Step 2: Cook the Aromatics
- Add the butter and onion to the bacon drippings and cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 1 minute.
Step 3: Cook the Potatoes and Corn
- Add the chicken broth, drained corn, and baby potatoes. Bring to a boil, then cook for 15-20 minutes, or until the potatoes are completely fork-tender.
Step 4: Finish the Chowder
- Add the shrimp and cook just until opaque and cooked through. Reduce the heat to medium-low, return the bacon to the pot, and stir in the heavy cream, salt, and pepper. Heat gently without boiling, then garnish with parsley and optional red pepper flakes and serve.
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.
Anonymous says
yumm!!!
Karin and Ken says
I could not agree with you more! All the best. Karin