corn shrimp chowder

Corn Shrimp Chowder

  • Author:
  • Yield: 4


  • 2 slices bacon, chopped
  • 4 scallions, chopped
  • 2 russet potatoes, peeled and cut into 1 inch pieces
  • 1 tablespoon flour
  • 1 1/2 cups milk
  • 1 teaspoon Old Bay seasoning
  • 1 cup chicken broth
  • Kernels from 3 ears of corn
  • 1/2 pound shrimp, peeled, deveined and chopped
  • Salt and pepper


  1. Cook bacon in a large deep saucepan over medium high heat until crispy. Remove with tongs to a dish lined with paper towels.
  2. Add half the scallions and all the potatoes to the pot and stir over medium high heat until scallions start to soften, about 2 minutes. Add flour and stir, and then add milk, Old Bay and chicken broth. Simmer until potatoes are tender, about 10 minutes.
  3. Transfer to a blender (or better yet, use your handy immersion blender!) and puree.
  4. Return to pot and add corn kernels and shrimp. Simmer until shrimp are just done, about 3 minutes. Season to taste with salt and pepper.
  5. Ladle into bowls and sprinkle with remaining scallions and bacon.