Name: Sweet Corn and Shrimp Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb large shrimp, peeled and deveined; 3 cups corn kernels (fresh, frozen, or canned); 4 slices bacon, chopped; 1 medium onion, diced; 2 garlic cloves, minced; 2 celery stalks, diced; 2 carrots, diced; 4 cups chicken or seafood broth; 1 cup heavy cream; 2 tbsp all-purpose flour; 2 tbsp butter; Salt and pepper to taste; 2 tbsp fresh parsley or thyme, chopped

There’s something incredibly comforting about a warm, creamy bowl of chowder — especially when it’s bursting with juicy shrimp, sweet corn, smoky bacon, and herbs. I remember the first time I tried making this Sweet Corn and Shrimp Chowder: it was on a rainy Sunday afternoon, and I was craving something cozy yet a little elegant. The result was everything I hoped for — rich, full of flavor, and deeply satisfying.

This chowder has become one of my go-to dishes for dinner parties and casual weeknight meals alike. The sweet crunch of corn contrasts beautifully with the briny, tender shrimp, and the silky broth ties it all together. Whether you’re a chowder enthusiast or just testing the waters with seafood soups, this one is a keeper.

Why You’ll Love This Sweet Corn and Shrimp Chowder

Full of Flavor: The blend of shrimp, corn, bacon, and creamy broth is simply irresistible.
One-Pot Wonder: Minimal cleanup, maximum flavor.
Comfort Food with a Twist: Hearty enough for winter, but fresh enough for summer nights.
Quick and Easy: Ready in under 45 minutes — perfect for busy evenings.
Versatile: Add potatoes, adjust spice levels, or swap in seasonal veggies.

What Kind of Shrimp Should I Use for Sweet Corn and Shrimp Chowder?

For this chowder, I like using large or jumbo shrimp — they stay juicy and meaty after cooking and add a satisfying bite to the soup. You can go with fresh or frozen shrimp, but if you choose frozen, make sure to thaw them thoroughly and pat them dry before adding them in. Peeled and deveined shrimp with tails off make for the most convenient prep and easiest eating.

If you want to take it up a notch, you can briefly sauté the shrimp separately in garlic butter before stirring them into the chowder — it intensifies their flavor and gives them a beautiful texture.

Options for Substitutions

Whether you’re working with dietary needs or just what’s in the fridge, here are a few smart substitutions you can try:

Shrimp → Scallops or diced white fish (like cod or halibut): These make great seafood alternatives.
Bacon → Turkey bacon or smoked paprika (for a vegetarian option): Keep that smoky depth.
Cream → Coconut milk or half-and-half: A good way to lighten it up or add a unique twist.
Corn → Frozen or canned corn: Fresh is best in season, but any will work.
Flour (for thickening) → Cornstarch slurry or gluten-free flour: Adjust to suit dietary needs.

Feel free to get creative while still keeping the spirit of the dish intact.

Ingredients for This Sweet Corn and Shrimp Chowder

Shrimp: The star of the dish. Adds protein and a seafood richness that balances the sweetness of the corn.
Corn Kernels: Brings sweetness and texture. Use fresh, frozen, or canned depending on availability.
Bacon: Provides a smoky, savory base flavor that deepens the chowder’s richness.
Onion: Essential for a flavorful aromatic base.
Garlic: Adds depth and a subtle kick to the broth.
Celery: Contributes a mild crunch and earthy tone that complements the sweetness.
Carrots: A touch of sweetness and color, balancing the savory ingredients.
Chicken or Seafood Broth: Forms the flavorful liquid foundation of the chowder.
Heavy Cream: Gives the soup its luxurious, creamy texture.
Flour: Used to create a roux that thickens the chowder to the perfect consistency.
Butter: Adds richness and helps sauté the vegetables.
Salt and Pepper: Essential seasonings to enhance all the other flavors.
Fresh Herbs (like parsley or thyme): Brightens the dish and adds a final touch of freshness.

Each ingredient plays a key role in creating a balanced, creamy, and comforting bowl of chowder that feels both rustic and refined.

Step 1: Prepare the Shrimp

If using raw shrimp, peel and devein them if not already done. Pat them dry and season lightly with salt and pepper. If you like extra flavor, you can quickly sear them in a skillet with a little butter until just pink, then set aside.

Step 2: Cook the Bacon

In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove the bacon pieces and set them aside on paper towels, leaving the rendered fat in the pot for flavor.

Step 3: Sauté the Aromatics

Add butter to the bacon fat, then stir in diced onion, celery, and carrots. Cook for 5–7 minutes until they begin to soften. Add minced garlic and cook another minute until fragrant.

Step 4: Make the Roux

Sprinkle flour over the vegetables and stir continuously to form a roux. Let it cook for 2–3 minutes to remove the raw flour taste — this is what will thicken your chowder.

Step 5: Add Broth and Corn

Slowly pour in the chicken or seafood broth while stirring, ensuring there are no lumps. Add corn and bring everything to a gentle simmer. Let it cook for about 10–15 minutes to blend the flavors.

Step 6: Stir in Cream and Shrimp

Reduce the heat to low and stir in the heavy cream. Then, add the cooked or raw shrimp (they’ll cook quickly in the hot broth if raw). Simmer for another 3–5 minutes until the shrimp are pink and opaque.

Step 7: Season and Finish

Taste and adjust with salt, pepper, and fresh herbs. Garnish with crispy bacon and a sprinkle of chopped parsley before serving.

How Long to Cook the Sweet Corn and Shrimp Chowder

The total cook time is about 35 to 40 minutes. Here’s a breakdown:

Bacon and vegetables: 10–12 minutes
Roux and broth stage: 10–15 minutes to thicken and simmer
Shrimp and cream: 3–5 minutes (shrimp cooks quickly!)
Final simmer and seasoning: 5 minutes max

This makes it a perfect dish when you need something satisfying without spending hours in the kitchen.

Tips for Perfect Sweet Corn and Shrimp Chowder

Don’t overcook the shrimp: They become rubbery if left too long. Add them last and watch closely.
Layer the flavors: Sautéing veggies in bacon fat adds richness that broth alone can’t give.
Use fresh corn if in season: Cut it right off the cob for a pop of natural sweetness and texture.
Deglaze after the roux: When you add the broth, scrape the bottom of the pot to lift all those flavorful brown bits.
Balance the cream: Don’t let it boil too hard after adding cream — keep it at a gentle simmer to avoid curdling.
Season gradually: Taste as you go and adjust — especially after adding bacon and broth, which both carry salt.

These little touches make the difference between a good chowder and a truly memorable one.

Watch Out for These Mistakes While Cooking

Adding shrimp too early: They’ll overcook and lose their tender texture. Always add near the end.
Boiling the chowder after adding cream: High heat can cause the cream to separate or curdle. Simmer gently.
Skipping the roux step: It’s essential for a creamy, cohesive chowder. Don’t rush or skip this.
Not tasting as you go: Bacon and broth bring salt. You might need less than you think — or a splash of acidity to brighten.
Overcrowding the pot: Give the ingredients room to breathe and cook evenly.
Using low-quality broth: The flavor of the broth is the backbone — make sure it’s tasty enough to sip on its own.
Neglecting texture: Keep some ingredients chunky for contrast. Over-pureeing turns chowder into a bland soup.

What to Serve With Sweet Corn and Shrimp Chowder?

Crusty Bread or Garlic Toast

Perfect for soaking up the creamy broth.

Mixed Green Salad

A refreshing counterpoint to the richness of the chowder.

Lemon Wedges

A squeeze adds brightness and complements the seafood beautifully.

White Wine

Try a chilled Sauvignon Blanc or Chardonnay.

Cheddar Biscuits

Warm, cheesy, and ideal for dipping.

Roasted Potatoes

A hearty addition that pairs well without overpowering.

Hot Sauce

Let guests add their own kick of spice.

Grilled Asparagus or Green Beans

Brings color, texture, and a fresh, slightly charred flavor to the table.

Storage Instructions

Refrigerator: Let the chowder cool completely, then store it in an airtight container for up to 3 days. Because it contains shrimp and dairy, it’s best consumed sooner rather than later for optimal texture and flavor.

Freezing: Cream-based soups don’t freeze perfectly — the texture can become grainy upon reheating. If you plan to freeze it, do so before adding the cream and shrimp. When ready to eat, thaw, reheat gently, then add fresh shrimp and cream to finish.

Reheating: Use low heat on the stovetop. Stir frequently and avoid boiling to preserve the creamy texture and keep the shrimp tender.

Estimated Nutrition

Based on a serving size of about 1 ½ cups, here’s an approximate breakdown:

Calories: 410
Protein: 25g
Carbohydrates: 26g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 165mg
Sodium: 780mg
Fiber: 3g
Sugar: 6g

These numbers will vary based on the specific ingredients and quantities used, but they give you a solid idea of what to expect in a hearty bowl of chowder.

Frequently Asked Questions

What’s the best way to thaw frozen shrimp?

Place them in a colander under cold running water for 5–10 minutes. Pat them dry before cooking to prevent excess water in your chowder.

Can I make this chowder ahead of time?

Yes, but hold off on adding the shrimp and cream until you’re ready to reheat and serve. This keeps the texture fresh and prevents overcooking.

Is it okay to use canned corn?

Absolutely. Drain it well before adding. It won’t have the same crispness as fresh, but the flavor still works.

Can I make this dish dairy-free?

Yes, substitute the cream with full-fat coconut milk or a plant-based cream. Be sure to adjust the seasoning to balance the flavors.

How do I thicken my chowder more?

Simmer a bit longer or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) near the end.

What herbs go best in this chowder?

Fresh thyme, parsley, and a touch of chives work beautifully. Dill can also be a nice seafood-friendly addition.

Can I use pre-cooked shrimp?

Yes, but add them just at the end to warm through. Overheating can make them tough and rubbery.

What’s a good vegetarian version?

Omit the shrimp and bacon, and add hearty vegetables like potatoes, mushrooms, and leeks. Use smoked paprika for depth.

Conclusion

Sweet Corn and Shrimp Chowder is one of those meals that feels indulgent yet comes together with ease. It brings together the sweetness of summer corn, the richness of cream, and the satisfying heartiness of seafood in one warm, cozy bowl. Whether you’re impressing dinner guests or just spoiling yourself on a weeknight, this chowder delivers comfort, elegance, and bold flavor — all in under an hour. Try it once, and I bet it’ll become a staple in your recipe rotation.