shrimp and corn chowder

My wife calls me a “chowderhead,” which I took well as yes, I love a good chowder. But then I came to realize she was not using the term endearingly, that it actually means “bonehead” or “knucklehead,” which I’ve been known to be from time to time. Nonetheless, I still love a good chowder. This Shrimp and Corn Chowder is a fish based recipe – but if you don’t like too much of a “fishy” taste, then just use chicken as your stock base.

Also, it calls for whole milk (or heavy cream works here too), which you can also substitute with a lactose-free milk, or you can leave the milk out altogether and just add more stock. But then is it really a chowder? Hmm… I’ve never used a lactose-free milk in any of my chowder recipes, so I can’t say for sure how it will turn out – my guess is it will be a bit thin, so you may need to add more flour as a thickener.

For a heartier soup, feel free to add more veggies – and/or 1 cup of diced potatoes.

Garnish with cheese, paprika and more bacon. Can you ever have enough bacon in a recipe? I think not.

I use Hi Mountain Seasonings in this dish – use code SPORTINGCHEF for 25% off your entire order.

For more fish-based chowder recipes, see this Fast Fish Chowder or this Manhattan Fish Chowder.

Shrimp and Corn Chowder

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Servings: 4 people

Ingredients

  • 6 strips bacon diced
  • 1/2 cup onion finely diced
  • 2/3 cup bell pepper, any color finely diced
  • 2-3 cloves garlic minced
  • 1 tsp Hi Mountain Italian Herb Seasoning
  • 1/2 tsp smoked paprika
  • 1 quart chicken, fish or upland bird game stock
  • 2 cups corn kernels fresh or frozen, but not creamed
  • 3/4 cup whole milk
  • 2 cups large shrimp peeled and deveined
  • salt and pepper to taste

Instructions

  • Add bacon, already chopped, to a large pot over medium heat. Cook until evenly browned. Add onion, bell pepper and garlic. Cook until onions are translucent.
  • Sprinkle flour over and cook for 5 minutes while stirring often until flour mixture is lightly browned. 
  • Stir in chicken stock, a little at a time. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
  • Add shrimp and cook until shrimp turns pink, about 2 to 3 minutes. Season to taste with salt and pepper. 

Notes

you can substitute for a lactose-free milk of your choice – or leave the milk out altogether and just add more stock. But then it’s not a chowder, its just a soup. For a heartier chowder, add 1 cup of diced potatoes. 

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