Letisha Uber
There’s something deeply comforting about a warm bowl of chowder, especially when it highlights the sweet, delicate flavor of coastal shrimp and fresh corn. This Creamy Lowcountry Shrimp and Corn Chowder blends Southern tradition with weeknight practicality, creating a hearty but balanced dish that feels both rustic and refined.
If you live near the coast, fresh shrimp is often just a short drive away. Even if you don’t, quality frozen shrimp works beautifully here. Paired with sweet corn, tender potatoes, and a lightly smoky broth, this chowder delivers layers of flavor without feeling overly heavy.
Whether you’re cooking for a quiet evening at home or serving guests, this is one of those recipes that feels special without requiring complicated techniques.
Why This Recipe Works
- Uses accessible ingredients
- Balanced richness without being overly thick
- Perfect for cooler evenings or rainy days
- Makes excellent leftovers
- Can be made with fresh or frozen shrimp
Creamy Shrimp and Corn Chowder
Rich and creamy shrimp and corn chowder with crispy bacon, tender potatoes, and sweet corn in a velvety broth.
Prep: 15 min | Cook: 30 min | Total: 45 min
Servings: 6 servings
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 slices thick-cut bacon, diced
- 1 small yellow onion, finely diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups fresh or frozen sweet corn
- 2 medium Yukon gold potatoes, diced small
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh chopped parsley
Instructions
- In a large Dutch oven over medium heat, cook diced bacon until crisp. Remove bacon and set aside, leaving about 2 tablespoons of bacon drippings in the pot.
- Add diced onion, celery, and red bell pepper to the pot and cook for 4 to 5 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir continuously for 1 to 2 minutes. Gradually whisk in chicken broth until smooth and lump-free.
- Stir in milk, heavy cream, diced potatoes, corn, smoked paprika, dried thyme, salt, and black pepper. Bring to a gentle simmer, reduce heat, and cook for 12 to 15 minutes until potatoes are fork-tender.
- Add shrimp to the chowder and cook for 3 to 4 minutes until pink and opaque. Return bacon to the pot, adjust seasoning as needed, and garnish with fresh parsley before serving.
Nutrition
- Calories: 560 calories
- Fat: 36 g
- Carbs: 32 g
- Protein: 29 g
Rate This Recipe
Average Rating: 5 (1 votes)
Pro Tips
- Cut potatoes small for quicker cooking.
- Do not overcook shrimp, remove from heat once they turn opaque.
- For a thicker chowder, mash a few potatoes directly in the pot.
- Add a pinch of cayenne for subtle heat.
Storage & Make-Ahead
Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat to prevent shrimp from becoming tough.
Serving Ideas
Serve with crusty bread, oyster crackers, or a simple side salad. This chowder also pairs beautifully with cornbread.
Have you ever made shrimp chowder before? Do you prefer it thick and hearty or lighter and brothy? Share in the comments.
