Shrimp and Corn Chowder with Potatoes is like a warm hug in a bowl! A creamy broth flavored with bacon & garlic makes for an amazing chowder!
Why We Love Shrimp Corn and Potato Chowder
- Sweet shrimp and corn pair beautifully with the creamy broth and tender potatoes. It’s all my favorite soup things in one bowl!
- There’s nothing complicated about this recipe. It’s a great recipe for budding cooks or just because you want a one pot meal for dinner.
- I love dipping some crusty bread into the broth to get every last bite. Which is why this chowder is always in the clean plate club.
Ingredients You’ll Need to Make Shrimp and Corn Chowder
MEAT: I like to use medium-sized shrimp (41/50) for this chowder. This way everyone gets a good amount in their bowl and they’re not so big that you’d need to bite them in half. You can use tail-on or tail-off shrimp, but it needs to be peeled and deveined. And we’re using some bacon to sauté the veggies and add nice salty pops of happiness.
VEGGIES: You’ll need garlic, onion, corn, and potatoes for the chowder. The garlic and onion helps build the flavor base while the corn and potatoes keep things hearty.
LIQUIDS: The broth of the chowder is made from chicken broth and heavy cream.
SEASONING: Just some salt and pepper go into the soup. Then we’re topping it all off with some parsley and red pepper flakes. Totally optional, but really delicious.
How to Make Potato Corn Chowder with ShrimpJump to Recipe
STEP 1 Cook the chopped bacon in a large pot until it’s crispy. Add the butter to the pot with the bacon and drippings and once it’s melted add in the onion. Cook the onion until it’s soft and translucent, about 5 minutes. Then add the garlic and cook for 1 minute.
STEP 2 Pour in the chicken broth and add the potatoes and corn. Then bring the soup to a boil. Reduce the heat to medium/medium-high and cook for 15-20 minutes or until the potatoes are tender.
STEP 3 Add the shrimp to the pot and cook until they turn pink, about 3-4 minutes.
STEP 4 Pour in the heavy cream and season with salt and pepper. Once the soup is heated through it’s ready to serve. Portion the soup into bowls and top with some chopped parsley and a pinch of red pepper flakes.
Tips & Tricks
- I like using chicken broth for a subtle seafood flavor, but you can absolutely use seafood broth for a “boom! seafood” chowder.
- If you don’t have heavy cream on hand, you can substitute half-and-half instead.
- Be sure you don’t add the shrimp in too early. The potatoes need a head start to become fork-tender, and the shrimp only take a few minutes to cook through. If you cook the shrimp too long they’ll become rubbery and dense instead of tender and sweet.
- I like both baby red and baby gold potatoes for this soup, but any waxy potato will work. You can even use regular-sized red or gold potatoes and cut them into 1-inch chunks instead.
Shrimp & Corn Chowder with Potatoes FAQ
What’s the difference between corn soup and corn chowder?
Soups usually have a thinner broth and are lighter than chowder. They have a water or broth base that can be clear, like chicken noodle soup, or thick, like with bean soup and bisque.
Chowders are rich and thick with a creamy broth. They have large chunks of meat or seafood, veggies, and potatoes.
Which potato holds up best in soup?
Waxy potatoes like Yukon gold, round white potatoes, or new red potatoes work best for soup. They don’t break down as easily as Russet potatoes and will have a nice bite to them after boiling. (But Russets are great for baked potato soup.)
How do you thicken corn chowder?
The easiest way to thicken a chowder after it has cooked is with cornstarch slurry or flour slurry. To make the slurry, add 1 tablespoon of cornstarch or flour to a small bowl. Pour in 2-3 tablespoons of the soup base and stir until combined. Pour the slurry back into the pot and simmer until it has thickened.
Other Recipes You May like
Shrimp and Corn Chowder with Potatoes
- 2 slices bacon cut into 1/2-inch pieces
- ½ cup yellow onion peeled & diced
- 1 teaspoon garlic minced
- 2 tablespoons butter
- 3 cups chicken broth (or seafood broth)
- 15 ounces canned corn drained
- 1 pound baby potatoes halved
- 1 pound medium-size shrimp peeled & deveined
- 1 ½ cups heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley finely chopped
- ¼ teaspoon red pepper flakes
- Cook the diced bacon in a large pot over medium heat until it's crispy.
- Melt the butter in the pot with the bacon and drippings. Add in the onion and cook until it's soft and translucent, about 5 minutes. Then add the garlic and cook for 1 minute.
- Add the broth, corn, and potatoes to the pot. Bring to a boil over high heat, reduce the heat to medium-high, and cook until the potatoes are fork tender, about 15 to 20 minutes.
- Add the shrimp to the pot and cook until the shrimp turns pink, about 3-4 minutes. Pour in the heavy cream and season with salt and pepper. Stir and check the seasoning, adding more salt and pepper to taste.
- Remove the pot from the heat and portion the chowder into bowls. Top each bowl with a sprinkle of parsley and a pinch of red pepper flakes. Serve warm.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.