Sweet Corn and Shrimp Chowder

Save this recipe on:

Golden, creamy, and full of tender shrimp, this Sweet Corn and Shrimp Chowder is a celebration of summer flavors in every spoonful. The natural sweetness of corn pairs beautifully with juicy shrimp, all enveloped in a rich, savory broth that gets its depth from bacon and cream. It’s the kind of dish that comforts as much as it delights, perfect for casual family dinners or when you want something hearty yet elegant.

The broth’s buttery texture is lifted by a touch of spice and the saltiness of seared shrimp, making it irresistibly sippable. Whether you serve it as a main course or a starter for a seafood feast, this chowder brings together the best of the land and sea in a warm, satisfying bowl.

Ingredients for this Sweet Corn and Shrimp Chowder

• 1 lb large shrimp, peeled and deveined
• 4 cups fresh or frozen sweet corn kernels
• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups chicken or seafood broth
• 1 cup heavy cream
• 1 cup whole milk
• 2 tbsp butter
• 1 tbsp olive oil
• Salt and black pepper to taste
• ¼ tsp smoked paprika (optional)
• 2 tbsp chopped fresh parsley (for garnish)
• ¼ tsp crushed red pepper flakes (optional, for heat)
• 1 medium potato, peeled and diced

---

Step 1: Sear the Shrimp

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the shrimp with salt, pepper, and paprika. Add shrimp to the pot in a single layer and sear for 1-2 minutes per side until just pink and slightly golden. Remove and set aside.

Step 2: Cook the Bacon

In the same pot, add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside, reserving 2 tablespoons of the rendered fat.

Step 3: Sauté the Aromatics

Add the butter to the bacon fat in the pot. Sauté the diced onion for about 4-5 minutes until translucent, then add the garlic and cook for another minute until fragrant.

Step 4: Add Potatoes and Corn

Stir in the diced potato and corn. Cook for 3-4 minutes to let the flavors meld.

Step 5: Add Liquids and Simmer

Pour in the broth and bring everything to a boil. Reduce heat and simmer for about 15 minutes, or until the potatoes are tender.

Step 6: Blend for Creaminess

Using an immersion blender, blend part of the soup to create a creamy base, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend, then return to the pot.

Step 7: Add Cream and Milk

Stir in the heavy cream and whole milk. Simmer for 5 more minutes, then return the seared shrimp and crispy bacon to the pot. Heat through gently.

Step 8: Final Seasoning and Serve

Taste and adjust with salt, pepper, and red pepper flakes if using. Garnish with fresh parsley and serve hot.

---

Frequently Asked Questions

How can I make this chowder dairy-free?

You can substitute the heavy cream and milk with full-fat coconut milk or a plain, unsweetened non-dairy creamer. The flavor will change slightly but remain delicious.

Can I use canned corn instead of fresh or frozen?

Yes, canned corn works well in a pinch. Drain it thoroughly before adding to the pot to avoid excess liquid.

What can I use instead of shrimp?

Lobster, crab meat, or even chunks of firm white fish like cod or halibut are great alternatives if you want to switch up the protein.

Is this chowder spicy?

The base recipe is mild, but red pepper flakes add a touch of heat. Feel free to adjust or omit based on your preference.

Can I make this ahead of time?

Yes, but for the best shrimp texture, cook and add the shrimp just before serving. The base soup can be made a day in advance.

What sides go well with this chowder?

Crusty bread, oyster crackers, or a light green salad make perfect companions to this rich and hearty chowder.

---

Print

Save this recipe on: