I know, I know. I realize that soups and chowders are usually reserved for the wintertime. Who made up that rule anyway? You’re not the boss of me, so I’m going to whip up some creamy shrimp chowder with corn and bacon. So there!
This dish is easy to make, and your family will love it. I love recipes that sound hard to make, but instead, they are easy peasy. This dish doesn’t sound hard to make, but it does sound like it requires some effort and time. That’s just not true, though. Creamy shrimp chowder is a one-pot dinner that you can whip up in 30 minutes.
What’s the Difference Between Chowder and Soup?
Soups aren’t always thick. In fact, soup’s consistency is usually thin. In contrast, chowders are thick and creamy. However, chowder is a type of soup. Let’s just call chowder soup’s distant cousin. OK, maybe they are first cousins.
I’m going off on a tangent again, aren’t I? I’ll move on. You don’t have to ask me twice.
Ingredients for Creamy Shrimp and Corn Chowder
You will need to gather these ingredients:
- Onion
- Bacon
- Shrimp
- Corn
- Cream corn
- Garlic
- Green onion
- Potatoes
- Sea salt
- Black pepper
- Old Bay seasoning
- Flour
- Bay leaves
- Chicken broth
- Heavy cream
- Carrots
Most of the ingredients you probably have in your kitchen.
I’m all about saving money when cooking. So, buying large shrimp is less expensive than jumbo shrimp. So, I purchased large shrimp. Although, medium-sized shrimp works well, too.
Is This the Best Creamy Shrimp and Corn Chowder Recipe?
Are you serious? Of course, it is. Geez. It’s like y’all don’t even know me:( I need to tell you guys that when recipes call for one little bitty clove of garlic, a foodie warrior surfaces in me, and I’m all, “What did you say to me, bro?”
So, I’m trying to say that I triple or quadruple the call for garlic. I’m guilty. Should I feel ashamed? Too bad. I don’t. I’ll move on. We need to make this shrimp chowder recipe. Oh, right, With corn. Yummy corn.
Corn was always a favorite side dish for me as a kid. Cajun corn maque choux Is out of this world. It’s so easy to make, and yet, this corn chowder recipe is even easier to prepare. Corn, give me all of the corn. And shrimp. I’ll take that, too.
What Goes with Seafood Chowder
I’m serving a nice salad tonight. Bread rolls or french bread are always great with this corn chowder dish. Oyster crackers are perfect with corn chowder and shrimp.
Again, this isn’t a thin soup. Chowder is a hearty dish, and it’s very satisfying with shrimp. I’m not a soup hater, OK? Don’t look at me like that. Vegetable soup is my favorite; Chicken noodle soup is the bomb.
Minestrone soup is everything. Lentil soup is comfort food. Tomato soup with grilled cheese makes a fantastic meal. Oh, and let’s not forget French onion soup. And then there’s Italian wedding soup. And a favorite of mine is chicken tortilla soup. So, you see how I don’t hate soup? I think I’ve proven myself here as a devotee of different kinds of soup.
But if it’s a choice between chowder and soup, things are about to get weird. Bye-bye, soup. Let’s just call it unrequited love. OK, soup?
You can make potato chowder, fish, or clam chowder, too. There is something satisfying about the combination of corn with shrimp and bacon. My grandparents were farmers and grew corn, so I’ve probably eaten corn in about every way you can imagine.
I remember the seemingly endless rows of corn. That’s probably where I got my love of corn as a side dish. But this time, corn will be part of the main dish. As it should be. Corn is underrated, and we’re going to fix that:)
Shrimp Nutrition Facts
As for shrimp, they are low fat and full of protein. And shrimp are delicious. My favorite shrimp recipe is probably shrimp boil. And if you have the small-sized shrimp, you can whip up a shrimp salad.
Sometimes I marinate the shrimp, then throw them in the air fryer. Shrimp is a very versatile food. Fried shrimp, boiled shrimp, it’s all good. And shrimp mixed with corn is even better.
Weight Watchers Shrimp and Corn Chowder
Let’s do this!
Serves: 4
Prep: 10 minutes
Cook time: 30 minutes
Total: 40 minutes
Ingredients:
- 6 slices of bacon
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of butter
- 4 cloves of garlic, minced
- 1 medium onion, diced
- 2 stalks of celery, diced
- 1 large carrot, diced
- 1 tablespoon of Old Bay
- 1/4th cup of diced scallions
- 3 tablespoons of flour
- 3 cups of chicken broth
- 1/2 cup of heavy cream
- 1 medium-sized potato, diced
- 1 can of cream corn
- 3 cups of frozen corn (or fresh corn)
- 2 bay leaves
Instructions:
- Peel, devein, and rinse the shrimp. Set aside.
- Cook the bacon in a pot. I dice it into one-inch pieces before cooking it. Set aside. Drain bacon grease except for 1 tablespoon.
- Add butter, then onion, celery, carrots, garlic, onion, old bay, and scallions to the pot. Stir for about 5 minutes until the vegetables are done.
- Sprinkle the flour over the mixture. Stir well. Slowly add the broth while stirring. Add in the heavy cream. Let it simmer for about 15 minutes.
- Add the diced potato, cream corn, frozen corn, and bay leaves. Cook for 5 minutes until potatoes are done.
- Add the shrimp. Cook for 5 minutes until pink. Sprinkle with bacon pieces. Garnish with chopped celery leaves or scallions and you’re good to go!
Watch how easy this is to make:
Creamy Shrimp and Corn Chowder
Ingredients
- 6 slices bacon
- 1 pound shrimp peeled and deveined
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 onion medium
- 2 stalks celery diced
- 1 carrot large, diced
- 1 tablespoon old bay
- 1/4 cup scallions diced
- 3 tablespoons flour
- 3 cups chicken broth
- .5 cup heavy cream
- 1 potato medium, diced
- 1 can cream corn
- 3 cups frozen corn or fresh
- 2 bay leaves
Instructions
- Peel, devein, and rinse the shrimp. Set aside.
- Cook the bacon in a pot. I dice it into one-inch pieces before cooking it. Set aside. Drain bacon grease except for 1 tablespoon.
- Add butter, then onion, celery, carrots, garlic, onion, old bay, and scallions to the pot. Stir for about 5 minutes until the vegetables are done.
- Sprinkle the flour over the mixture. Stir well. Slowly add the broth while stirring. Add in the heavy cream. Let it simmer for about 15 minutes.
- Add the diced potato, cream corn, frozen corn, and bay leaves. Cook for 5 minutes until potatoes are done.
- Add the shrimp. Cook for 5 minutes until pink. Stir in half of the bacon pieces, reserve the rest to top off the bowls of chowder. Garnish with chopped celery leaves and you're good to go!
Video
Nutrition
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Note: You can freeze the chowder, but only if you didn’t add potatoes to it. Potatoes don’t freeze well, unfortunately.
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