If you want a bowl of something rich, hearty, and loaded with layers of flavor, this shrimp and corn chowder is one of my personal favorites. It’s got that smoky warmth from chipotle chiles, sweet bursts of corn, and tender shrimp that make every spoonful feel like comfort in a bowl.
I’ve been making this for years—through monsoons, winter evenings, even rainy afternoons when everyone wants something a little special. It’s the kind of soup that makes you want to grab a big piece of bread and wipe the bowl clean.
Why I Love This Chowder
I started making this because I wanted a way to really showcase fresh summer corn, but honestly, I make it year-round. In summer, I’ll use the sweetest, juiciest ears I can find. The rest of the year? Frozen corn works just fine.
What I really love about this soup is that it tastes like something you’d get at a nice seafood place, but it’s actually quick to make at home. It’s become a bit of a family tradition on weekends when we want to treat ourselves without going out.
My Inspiration for This Recipe
This chowder is my homemade answer to a version I tried at a small coastal restaurant once. They served it with a side of crusty bread, and it was so rich and smoky I had to figure out how to make it myself.
Over the years, I’ve tweaked and adjusted it until it became my own. I love that it’s easy enough for a busy weeknight but fancy enough for guests.
My kids were skeptical at first about shrimp in soup—but they love it now, especially if I serve it with warm rolls to mop up the broth.
Ingredients I Always Use
Here’s what goes into my pot when I’m making this at home:
- Butter: For richness. Don’t skimp.
- Shrimp: I use whatever is fresh or on sale. Frozen works great too—just thaw it well.
- Bacon: Adds smokiness and a bit of fat that flavors the whole pot.
- Onion, red bell pepper, celery: The holy trinity of any good chowder.
- Flour: For that classic creamy thickness.
- Chicken broth and heavy cream: The backbone of the soup.
- Chipotle chiles and diced green chiles: The secret to that smoky kick.
- Oregano, salt, black pepper, cumin: For warmth and depth.
- Corn: Fresh, frozen, or even leftover grilled corn off the cob.
- Sharp cheddar and Monterrey Jack cheeses: Melty, cheesy goodness.
I always recommend shredding your own cheese from a block. It melts so much better than the pre-shredded stuff.
How I Make This Chowder at Home
1. Cook the Shrimp
I melt butter in my big soup pot and give the shrimp a quick cook—just until they curl and turn pink. I always tell friends: don’t overdo it, they’ll cook a little more when added back later. Then I take them out so they don’t get rubbery.
2. Build the Flavor Base
Next, I add the bacon to the pot. The smell alone is worth making this soup. Once it’s rendered and crisp, in go the onion, red pepper, and celery. I cook them until they’re soft and everything smells amazing.
3. Thicken the Chowder
I add another bit of butter, sprinkle flour, and cook for a minute or two to get rid of the raw flour taste. Then I slowly pour in chicken broth and cream, stirring as it thickens.
At this stage, I add the chipotle and green chiles, spices, and let it come to a gentle simmer. That’s when the magic happens and the flavors meld.
4. Finish and Serve
Corn goes in next—fresh if it’s summer, frozen most other times. Finally, I stir in the cheeses until melted and silky. The shrimp go back in at the end so they stay tender.
A sprinkle of chopped cilantro on top if you want to be fancy, but honestly, it’s just as good without.
Personal Tips and Notes
- Corn options: Fresh, frozen, canned (just rinse it well). My favorite is leftover grilled corn, cut off the cob. That charred flavor is fantastic.
- Protein swap: If I’m out of shrimp, I’ll sometimes use sliced smoked sausage. It changes the vibe but keeps it hearty and smoky.
- Cheese choice: I love the sharp cheddar and Monterrey Jack combo. Feel free to use what you have, but avoid pre-shredded if you can. Freshly grated melts so much better.
- Heat level: Chipotle adds smokiness and gentle heat. If I’m making it for the kids, I reduce it and let adults add hot sauce at the table.
Storing Leftovers
This chowder keeps well in the fridge for about 4 days in an airtight container. I find it thickens up a bit overnight, so when reheating I’ll add a splash of broth or milk to loosen it.
I don’t usually freeze it because of the cream—it can split—but if you don’t mind a slightly different texture, it’s doable.
What Kind of Shrimp I Use
Honestly, whatever is on sale. Small, peeled, and deveined shrimp are convenient. If I’m feeling indulgent, I’ll get bigger ones and chop them. Fresh or frozen both work great—just make sure to thaw frozen shrimp completely before cooking so they don’t water down the soup.
Serving Ideas
I always serve this chowder with a big hunk of crusty bread to soak up all the goodness. On warmer days, I like to balance the richness with a fresh green salad.
This is one of those meals that makes the whole family slow down, sit together, and enjoy. Perfect for weekend dinners, casual company, or anytime you want something that feels a little special.
If you try this out, let me know how you make it your own. I love hearing what others add or tweak—it’s how these kinds of recipes evolve and get even better over time.
Shrimp Corn Chowder
This Shrimp and Corn Chowder is creamy, comforting, and packed with bold, smoky flavor thanks to chipotle and green chiles.
Ingredients
- 1 pound small shrimp, deveined and tails removed
- 3 tablespoons unsalted butter, divided
- 4 slices thick-cut bacon, chopped
- 1 medium red bell pepper, chopped
- 1 stalk celery, chopped
- 1 medium onion, chopped
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons jarred diced chipotle chiles
- 1 (4 oz) can diced green chiles
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 1 teaspoon dried oregano
- Fresh ground black pepper, to taste
- 2 cups corn kernels (fresh or frozen)
- 1½ cups shredded sharp cheddar cheese
- 1½ cups shredded Monterey Jack cheese
- Chopped fresh cilantro, for garnish (optional)
Instructions
- In a large soup pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the shrimp and cook for about 4 minutes, just until they curl and turn pink.
- Remove the shrimp from the pot and set aside. If there’s liquid in the pan, drain it out before continuing.
- Return the pot to the stove over medium-high heat and add the chopped bacon. Cook for about 5 minutes until the fat is rendered and the bacon begins to crisp.
- Stir in the onion, bell pepper, and celery, and sauté for another 5 minutes until the vegetables have softened.
- Add the remaining tablespoon of butter and stir until melted. Sprinkle in the flour and cook, stirring constantly, for about 1 minute to form a light roux.
- Slowly pour in the chicken broth and heavy cream, stirring to combine. Add the chipotle chiles, green chiles, oregano, cumin, salt, and pepper. Bring the mixture to a low boil, then reduce the heat to medium.
- Stir in the corn and both cheeses. Let the chowder simmer for 5–10 minutes, until the cheese is fully melted and the corn is tender.
- Finally, return the cooked shrimp to the pot and stir to combine. Serve hot, topped with a sprinkle of fresh cilantro if desired.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 764Total Fat 54gSaturated Fat 31gTrans Fat 1gUnsaturated Fat 18gCholesterol 309mgSodium 1622mgCarbohydrates 26gFiber 4gSugar 8gProtein 47g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
