Creamy Shrimp and Corn Chowder — a rich, dreamy soup full of comforting textures and bright flavors. Juicy shrimp, smoky bacon, and a mix of hearty vegetables like buttery potatoes, sweet corn, carrots, and onions swim in a velvety, Cajun‑spiced broth. It’s simple to prepare with fresh ingredients, comes together quickly, and makes a perfect weeknight comfort meal. Serve with crusty bread or warm biscuits for a satisfying bowl.
Why You’ll Love it:
- Loaded with flavor: Cajun spices, smoky bacon, and tender shrimp combine for a savory, slightly spicy bite.
- Ultra creamy and comforting: A thick, velvety broth with hearty vegetables makes this chowder pure comfort food.
- Quick and easy: Uses simple, readily available ingredients and comes together in about 40 minutes.
- Versatile: Easily adjust heat, swap ingredients for dietary needs, or add extra vegetables to suit your taste.
Ingredient Notes:
- Butter – Use salted or unsalted to sauté aromatics and help create a rich base.
- Garlic – Minced garlic adds essential depth and aroma.
- Vegetables – Yellow onion, baby Dutch potatoes, carrots, and corn provide a mix of texture and sweetness.
- Cajun seasoning blend – A mix of paprika, dried basil, oregano, onion powder, bay leaf, salt, and pepper gives warmth and subtle heat.
- All-purpose flour – Combines with butter to thicken the chowder; substitute a gluten-free thickener if needed.
- White wine – A splash brightens the broth and balances the creaminess.
- Chicken or seafood broth – Use either to build a flavorful soup base that complements the shrimp.
- Bacon – Adds smoky saltiness and texture; omit for a bacon-free version and adjust salt to taste.
- Shrimp – Large peeled, deveined shrimp cook quickly and remain juicy when added near the end.
- Heavy cream – Creates the luxurious, creamy finish everyone expects in chowder.
- Biscuits (optional) – Serve warm for dipping and extra comfort.
Dietary & Allergy-Friendly Substitutions:
- Gluten-free: Replace all-purpose flour with cornstarch or a gluten-free flour. Use about 1 tablespoon cornstarch mixed with cold water as a slurry.
- Dairy-free: Substitute butter with dairy-free butter or olive oil, and use coconut cream or a thick oat cream instead of heavy cream.
- Lower fat: Use half-and-half or an unsweetened plant milk (almond, cashew) in place of heavy cream for a lighter chowder.
- Low-sodium: Choose low-sodium broth and reduce added salt; use turkey bacon or omit bacon to lower sodium content.
- Vegetarian/pescatarian: Pescatarians can omit bacon and use seafood broth; vegetarians can skip bacon and shrimp and increase vegetables, using vegetable broth.
- Shellfish-free: Replace shrimp with diced chicken breast, scallops, or sausage cooked through if avoiding shellfish.
Optional Additions & Variations:
- Extra vegetables: Try bell peppers, celery, spinach, peas, or green beans for added color and nutrition.
- Herbs & spices: Add cayenne for heat, thyme for aroma, or finish with fresh parsley or cilantro.
- Cheesy twist: Stir in grated sharp cheddar or pepper jack at the end for extra richness.
- Sweet potatoes: Swap regular potatoes for sweet potatoes for a sweeter, nutrient-dense chowder.
- Protein alternatives: Use scallops, crab, shredded chicken, or smoked sausage if you prefer something other than shrimp.
- Coconut twist: Add a splash of coconut milk alongside or instead of some cream for a subtle tropical note.
- Serving suggestion: Spoon chowder over cooked rice for a heartier meal.
Tips & Recipe Notes:
- Prep ahead: Chop vegetables and shrimp before cooking to speed up the process.
- Don’t overcook shrimp: Add shrimp near the end and cook just until pink to keep them tender.
- Adjust consistency: Simmer longer to thicken or add more broth to thin the chowder.
- Taste as you go: Season gradually and adjust salt, pepper, or Cajun seasoning before serving.
- Use fresh ingredients: Fresh vegetables and high-quality shrimp improve flavor; frozen shrimp can be used if needed.
- Make ahead: The chowder stores well and often tastes better the next day; keep refrigerated up to 3 days or freeze portions.
- Garnish: Finish bowls with fresh herbs, an extra sprinkle of Cajun seasoning, or a drizzle of cream for presentation.
- Reheating: Reheat gently and add a splash of broth or water to restore creaminess.
More Soup & Stew Recipes You Will Love:
- One-Pot Creamy Sausage & Kale Pasta Soup with Feta
- Minestrone Soup
- Beef, Vegetable, & Noodle Soup
- Pierogi, Kielbasa, & Cabbage Soup
- Creamy Parmesan, Mushroom, & Wild Rice Soup
- Pasta e Fagioli (Italian Pasta & Beans)
- Easy Chicken & Rice Soup with Pesto and Corn
- Creamy Bacon, Mushroom, & Parmesan Tortellini Soup
- Crock-Pot Chicken Pot Pie Gnocchi Soup
- Easy Spicy Sausage & White Bean Soup
If you try this recipe, please leave a star rating and review in the recipe card below — your feedback is incredibly valuable.
Recipe
Creamy Shrimp & Corn Chowder
Creamy Shrimp and Corn Chowder: tender shrimp, smoky bacon, potatoes, carrots, onions, and sweet corn in a rich Cajun-spiced cream base.
5 from 2 votes
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Soup
Cuisine Southern
Servings 6
Calories 383 kcal
Ingredients
- 3 tablespoons butter
- 1 yellow onion, diced (about 1.5 cups)
- 1 tablespoon garlic, minced (3–4 cloves)
- 1.5 teaspoons kosher salt
- 1 teaspoon sweet paprika
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 3 tablespoons flour
- ½ cup white wine
- 7 cups chicken or seafood broth
- 1 lb baby Dutch potatoes, rinsed and quartered
- 3–4 carrots, sliced (about 1 cup)
- 1 bay leaf
- 6–8 strips bacon
- 1 lb shrimp, peeled and deveined
- 15 oz can corn, drained
- 1 cup heavy cream
- Biscuits for serving (optional)
Instructions
- Saute onions & garlic — In a large pot over medium-low heat, melt butter. Add diced onion and sauté 3–4 minutes. Add garlic, paprika, kosher salt, black pepper, onion powder, dried basil, and oregano; stir and cook another minute until fragrant.
- Add thickener & broth — Reduce heat to low and sprinkle with 3–4 tablespoons flour. Stir to combine, then whisk in 1 cup broth and the white wine until smooth. Whisk in the remaining broth, scraping the pot to combine.
- Add vegetables and simmer — Increase heat to medium-high and bring to a simmer. Add quartered potatoes, sliced carrots, and bay leaf. Simmer uncovered for about 12 minutes until vegetables begin to tenderize.
- Cook bacon — While vegetables simmer, cook bacon in a frying pan until crisp. Drain on paper towels and chop.
- Add shrimp & corn — Add shrimp and drained corn to the pot. Cover and simmer 6–8 minutes until shrimp are pink and cooked through (about 120°F internal temperature).
- Finish & serve — Reduce heat to low. Stir in chopped bacon and heavy cream, simmer 1–2 minutes to warm through. Remove bay leaf, taste and adjust seasoning, then serve with buttery biscuits or crusty bread.
Notes
- Gluten-free: Use cornstarch or gluten-free flour as a thickener; mix cornstarch with cold water before adding.
- Dairy-free: Replace butter with oil and heavy cream with coconut or oat cream; note coconut may add a subtle coconut flavor.
- Don’t overcook shrimp: Add shrimp at the end and cook just until pink to avoid rubberiness.
- Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of broth if needed.
- Nutritional information is an estimate and may vary based on ingredients used.
Nutrition
Calories: 383 kcal
Carbohydrates: 17.9 g
Protein: 22.1 g
Fat: 23.1 g
Saturated Fat: 13 g
Cholesterol: 176.2 mg
Fiber: 2.4 g
Sugar: 6.5 g
Keyword shrimp and corn chowder
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