corn shrimp chowder

Corn Shrimp Chowder

  • Author: Kate Jackson
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American


This easy recipe for corn shrimp chowder has so many wonderful flavors of summer! Sweet corn, tender shrimp and bacon in a creamy soup.


  • 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. Leave the drippings in the pot.
  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.