There’s nothing more comforting than a bowl of Shrimp and Corn Chowder—creamy, slightly sweet from fresh corn, and packed with plump, juicy shrimp in every bite. But let’s be honest: the difference between good chowder and great chowder comes down to one thing—perfect consistency. Too thin, and it’s just soup; too thick, and it feels like glue. That’s why we’re sharing 4 foolproof steps to achieve that ideal velvety texture every single time.
This Shrimp and Corn Chowder is the ultimate comfort food that feels fancy but comes together in just 30 minutes with simple ingredients. It’s the perfect way to showcase summer corn at its peak, though frozen corn works beautifully year-round. If you love our New England Clam Chowder, you’ll adore this Southern-inspired twist—it’s lighter, brighter, and lets the sweet shrimp and corn shine.
Ready to make the creamiest, most satisfying chowder of your life? Let’s get started!
What Is Shrimp and Corn Chowder?
Why call it Shrimp and Corn Chowder instead of just shrimp soup? Because “chowder” promises something heartier—a creamy, spoon-coating texture that sticks to your ribs (in the best way possible). Think of it as the lovechild of corn chowder and shrimp bisque, with just the right balance of sweet and savory.
Ever heard the saying “The way to a man’s heart is through his stomach?” Well, this chowder might just be Cupid’s arrow. It’s luxurious enough for date night but easy enough for weeknights when you’re short on time. Plus, it’s a genius way to use up leftover corn or that bag of frozen shrimp in your freezer.
So grab your Dutch oven—let’s make chowder magic!
Why You’ll Love This Shrimp and Corn Chowder
✅ Perfect Texture Every Time – Our 4-step method guarantees that ideal creamy-but-not-gluey consistency that makes chowder so special.
✅ Budget-Friendly Luxury – At about $2 per serving, it’s way cheaper than seafood restaurant versions but tastes even better.
✅ Endlessly Adaptable – Add bacon for smokiness, potatoes for heartiness, or a dash of hot sauce for heat.
Love easy seafood soups? Try our Cajun Shrimp and Sausage Chowder next—it’s got a spicy kick that’ll warm you from the inside out!
Ready to make the best Shrimp and Corn Chowder of your life? Let’s get cooking!
How to Make Shrimp and Corn Chowder
Quick Overview
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Difficulty: Easy
- Servings: 4
This chowder is creamy, quick, and foolproof—with just 4 simple steps to perfect texture.
Key Ingredients
- 1 lb medium shrimp (peeled, deveined, tails off)
- 4 ears fresh corn (or 3 cups frozen kernels)
- 4 slices bacon (chopped, optional but recommended)
- 1 onion (diced)
- 2 celery stalks (chopped)
- 3 tbsp flour (for thickening)
- 3 cups seafood or chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp Old Bay seasoning
- 2 tbsp fresh thyme (or 1 tsp dried)
- Salt & pepper to taste
(Pro Tip: Reserve some corn kernels for garnish—it makes your bowls Instagram-worthy!)
Step-by-Step Instructions
1️⃣ Render the Bacon
- Cook bacon in a Dutch oven until crispy. Remove, leaving 2 tbsp fat in pot.
2️⃣ Sauté the Veggies
- Cook onion and celery in bacon fat until soft (5 mins). Stir in flour to make a roux.
3️⃣ Build the Chowder
- Add broth, corn (cut from cobs), and seasonings. Simmer 10 mins until slightly thickened.
4️⃣ Finish with Cream & Shrimp
- Stir in cream and shrimp. Cook just 3-4 mins until shrimp are pink. Do NOT boil!
What to Serve With Shrimp and Corn Chowder
- Crusty sourdough – Perfect for sopping up every last drop
- Oyster crackers – The classic chowder topping
- Simple green salad – With lemon vinaigrette to cut the richness
- Chilled white wine – A crisp Sauvignon Blanc pairs beautifully
Top Tips for Perfect Chowder
🔹 Don’t Overcook Shrimp – They turn rubbery fast! Add them last.
🔹 Adjust Thickness – Add broth if too thick, simmer longer if too thin.
🔹 No Heavy Cream? Evaporated milk works in a pinch.
🔹 Gluten-Free? Use cornstarch (mix 1 tbsp with 2 tbsp cold water) instead of flour.
Storing & Reheating Tips
- Fridge: Store airtight for 3 days (texture thickens when cold—thin with broth when reheating).
- Reheat: Gently warm on stove—don’t boil or cream may separate.
- Freeze: Without cream for 2 months (add cream when reheating).
Now that you’ve got the secrets to perfect Shrimp and Corn Chowder, it’s time to get cooking! Whether it’s a summer corn celebration or a winter comfort food craving, this recipe delivers every time.
Questions? Drop them below! And if you loved this, try our Creamy Crab and Corn Chowder next—another 30-minute wonder.
Happy cooking! 🍤🌽