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.
- 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
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
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
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
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.
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.
What To Serve With Shrimp
Chowder is great on it's own but it's even better when paired with delicious shrimp sides from this list we've created for you. They're all easy to make and even easier to eat!
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.
FAQ
Do you have questions about Shrimp Potato Corn Chowder? Here are some of the most commonly asked questions about this chowder recipe.
Chowders do not freeze well because of the dairy products in them. I don't recommend freezing this chowder.
Reheat in the microwave for one to two minutes at a time or until warm all the way through.
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.
Shrimp Potato Corn Chowder
Ready to get cooking? Remember that you can print this recipe if you would like.
Shrimp Potato Corn Chowder
Equipment
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
Anonymous says
yumm!!!
Karin and Ken says
I could not agree with you more! All the best. Karin