This creamy Corn and Shrimp Chowder recipe is the perfect soup for chilly days, topped with crisp bacon and oyster crackers.
Corn and Shrimp Chowder
My family loves it when I make my sister’s recipe for clam chowder. It’s really a delicious one, and it’s a comforting choice for dinner. This corn and shrimp chowder is the newest recipe I’ve tried out on the family. They’ve been enjoying this one too. It’s really fabulous served with a simple salad and a chunk of bread for soaking up the soup.
🛒 Ingredients Needed:
- bacon
- green onions
- baking potatoes
- all purpose flour
- milk
- Old Bay Seasoning
- dried thyme
- water
- frozen corn
- large shrimp
- kosher salt and freshly ground black pepper
- oyster crackers, for serving
✏️ How to make Corn and Shrimp Chowder:
*The complete, printable recipe is in the recipe card at the end of this post.
- In a large pot, cook the bacon over medium-high heat until crisp and browned, 4 to 6 minutes. With a slotted spoon, transfer the bacon to paper towels to drain.
- Add the white green onions and potatoes to the pot; cook, stirring, until the green onions are softened, 1 to 3 minutes. Add the flour and cook, stirring, 1 minute. Add milk, Old Bay, thyme and the water. Bring to a boil, then reduce to a simmer, and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add the corn, shrimp and green onions. Cook until the shrimp are just opaque, 2 to 3 minutes. Season with salt and pepper. Serve topped with bacon and oyster crackers.
➡️ Recipe Tips and Substitutions:
- I like to use center-cut bacon. You get more meaty bacon out of it, and there will be less fat.
- Some popular substitutions for Old Bay include crab boil, cajun seasoning, and celery salt mixed with paprika. When using a substitute, make sure to start with a small amount to begin with and taste as you go. Sometimes an alternative can change your dish’s flavor profile slightly, so it is best to go slow.
- Clams or crab may be substituted for the shrimp. Or use a mixture to make a seafood chowder.
✔️ Make Ahead and Storage:
You can absolutely make this soup ahead and warm it up when ready to serve. When it has a chance to sit, it will thicken. You can use a little more water to thin it out a bit again.
❤️ What I Love About This Recipe:
- You can control the flavors by adding in the spices a little at a time.
- It’s a good use of the Old Bay Seasoning that is sitting in my spice cupboard!
- It’s a nice change-up from classic clam chowder.
Corn and Shrimp Chowder
Recipe Details
Ingredients
- 4 slices bacon, cut into ½-inch pieces
- 8 whole green onions, white and green parts separated (cut crosswise)
- 2 medium peeled baking potatoes, cut into ½-inch pieces
- 2 tablespoons all purpose flour
- 3 cups milk
- 1 teaspoon Old Bay seasoning
- ½ teaspoon dried thyme
- 2 cups water
- 4 cups frozen corn
- 1 pound large shrimp, peeled and deveined
- kosher salt and freshly ground black pepper
- oyster crackers, for serving
Instructions
- In a large pot, cook the bacon over medium-high heat until crisp and browned, 4 to 6 minutes. With a slotted spoon, transfer the bacon to paper towels to drain.
- Add the white green onions and potatoes to the pot; cook, stirring, until the green onions are softened, 1 to 3 minutes. Add the flour and cook, stirring, 1 minute. Add milk, Old Bay, thyme and the water. Bring to a boil, then reduce to a simmer, and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add the corn, shrimp and green onions. Cook until the shrimp are just opaque, 2 to 3 minutes. Season with salt and pepper. Serve immediately topped with bacon and crackers.
This corn and shrimp chowder recipe from Recipe Girl is a comforting and flavorful dish that combines the sweetness of corn with the savory goodness of shrimp, perfect for a cozy night in or impressing guests with its delicious simplicity!