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Shrimp and Corn Chowder

A rich Southern-style chowder packed with sweet corn, tender potatoes, and succulent shrimp. Crispy bacon and subtle spices give every spoonful deep flavor.

45 minMediumServes 6420 cal/serving

AmericanSoupStovetopStandardGluten-FreeNut-FreeEgg-FreeSoy-FreeAlcohol-Free

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Ingredients

  • 4 slices bacon, chopped
  • 2 tbsp unsalted butter
  • 1 cup yellow onion, diced
  • 1 cup celery stalks, diced
  • 1 cup red bell pepper, diced
  • 2 tbsp garlic, minced
  • 1 tsp Cajun seasoning
  • 2 cups Yukon Gold potatoes, cubed
  • 3 cups sweet corn kernels
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 lb raw shrimp, peeled

Instructions

  1. 1

    Render 4 slices chopped bacon in a large pot over medium heat until crisp, then set aside.

  2. 2

    Melt 2 tbsp unsalted butter in the pot, then add 1 cup diced yellow onion, 1 cup diced celery stalks, and 1 cup diced red bell pepper and saute for 5 minutes.

  3. 3

    Add 2 tbsp minced garlic and 1 tsp Cajun seasoning, stirring for 1 minute.

  4. 4

    Add 2 cups cubed Yukon Gold potatoes, 3 cups sweet corn kernels, and 3 cups chicken broth, then bring to a boil.

  5. 5

    Cover and simmer over medium-low heat for 15 minutes until potatoes are soft.

  6. 6

    Stir in 1 cup heavy cream and 1 lb peeled raw shrimp, cooking for 4 minutes until shrimp reach an internal temperature of 145 degrees F.

  7. 7

    Top each bowl with cooked bacon before serving.

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Questions

How long does Shrimp and Corn Chowder take?

As written, 45 minutes: 20 of prep and 25 of cooking. The longest single stretch is step 5 (15 minutes): "Cover and simmer over medium-low heat for 15 minutes until potatoes are soft."

What internal temperature should Shrimp and Corn Chowder reach?

For Shrimp and Corn Chowder, the target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

What can I use instead of Cajun seasoning in Shrimp and Corn Chowder?

The entry for Shrimp and Corn Chowder calls for 1 tsp Cajun seasoning. In its place: Two parts paprika to one part each of garlic powder, onion powder, dried thyme, oregano and cayenne, with salt.

Can I use turkey bacon instead of bacon in Shrimp and Corn Chowder?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Shrimp and Corn Chowder uses 4 slices bacon, chopped.

Is Shrimp and Corn Chowder gluten-free?

Yes. As written, nothing in the ingredient list for Shrimp and Corn Chowder is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the Cajun seasoning and the broth.

Does Shrimp and Corn Chowder contain shellfish?

Yes: 1 lb raw shrimp, peeled. The full allergen list for this entry is dairy and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Shrimp and Corn Chowder?

One serving (the recipe makes 6) is about 420 calories, with 22 g protein, 30 g carbohydrate and 24 g fat, plus 3 g fiber and 750 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

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