Shrimp and Corn Chowder: A Bowl of Comfort and Flavor

This creamy shrimp and corn chowder combines smoky bacon, tender shrimp, and sweet corn in a rich, comforting bowl that’s packed with bold flavor.

Prep Time15

Cook Time30

Rest Time5

Total Time50

Course: Main Course, Soup

Cuisine: American

Keyword: american food, american recipe, shrimp and corn chowder

Servings:

Heat a large stockpot or Dutch oven over medium heat. Add the diced bacon and cook until browned and crispy, about 6–8 minutes. Remove with a slotted spoon and transfer to a paper towel–lined plate. Drain excess grease, leaving about 1 tablespoon in the pot.
Add the shrimp to the pot and cook, stirring occasionally, until pink and just cooked through, about 2–3 minutes. Remove the shrimp and set aside.
In the same pot, add the garlic and onion. Cook until the onion becomes translucent and the garlic is fragrant, about 2–3 minutes.
Stir in smoked paprika, oregano, basil, and red pepper flakes (if using). Cook for 1–2 minutes to toast the spices lightly. Season with salt and black pepper to taste.
Pour in the chicken stock and add the corn and bay leaf. Stir to combine. Bring to a boil, then reduce heat and simmer gently for 12–15 minutes to allow the flavors to meld.
Remove and discard the bay leaf. Stir in the heavy cream and a small portion of the cooked shrimp. Use an immersion blender to partially blend the chowder until creamy but still chunky.Tip: If using a countertop blender, carefully blend a portion and return it to the pot.
Return the remaining shrimp to the pot and stir well. Ladle into bowls and garnish with crispy bacon bits, chopped parsley, and a sprinkle of smoked paprika if desired. Serve hot and enjoy.

Don’t overcook the shrimp: Cook them just until pink and tender, then add them back at the end to keep them juicy and perfectly cooked.
Control the creaminess: Blending only part of the chowder gives you a rich, creamy base while keeping plenty of hearty texture.
Boost the smoky flavor: Use smoked paprika and bacon drippings together for deeper flavor, and finish with an extra sprinkle of paprika if you like a smoky kick.