Jump to Recipe Print Recipe
Usually soup doesn’t scream summertime. It is more of a cold fall evening kind of deal. But trust me, this creamy, light shrimp and corn chowder breaks that mold. So simple and flavorful, creamy, but still light, it will become a summer staple. It is also a great way to use all of that excess delicious summer corn!
The first time I had this dish was at a restaurant my coworkers and I would always visit in Atlanta called Taqueria. The tacos were great, but I was always excited when their shrimp and corn chowder was on the menu! The sweet corn and succulent shrimp were the perfect balance to the rich creamy chowder broth. I moved away from Atlanta for work, but was craving my favorite dish, so I took a stab at making my own batch!
Corn Chowder Base
Now I am sure there are a few New Englanders who are ready to tell me I am doing this all wrong, but hey, keep it simple! The base to this chowder is so simple and comes together with just a few ingredients and even fewer minutes. Start by crisping up lb of chopped bacon in a large stock pot. Remove from the pot and drain all but 1-2 tbsp of the fat. To that, add 3 tbsp of butter and one medium yellow onion minced. Saute for 3-4 minutes or until the onion is translucent.
Next, add in 3 tbsp of all purpose flour and cook out the raw flour taste, a minute or two. When the roux is bubbly and not as pale, add in 3 cups of fresh or frozen corn kernels and one minced clove of garlic. Saute until the garlic is fragrant, then add in 4 cups of chicken or vegetable stock. Bring to a simmer an whisk to prevent any lumps of flour. Allow the stock to simmer around 5 minutes to thicken from the roux. Add in 2/3 of the bacon and season the stock with:
- 1 tbsp dried thyme
- ½ tbsp dried oregano
- 1½ tsp lemon zest
- 1 tsp red pepper flakes
- 1 tsp onion powder
- ¾ tsp garlic powder
- salt and pepper to taste
Shrimp and Corn Chowder
Once you have a thickened, seasoned chowder base, it is time to build the final pieces. This next part is so super simple!
To your thickened stock has, add in 2 cups of heavy cream and allow it to simmer for another 5 minutes or so. Cream thickens very nicely on its own, so that plus the addition of the heat will make the broth rich.
At this point, add in 1lb of peeled and deveined raw shrimp and reduce the heat to low, allowing the shrimp to cook from the residual heat without overcooking. Be sure to add in your shrimp once your chowder has thickened to the consistency you’d like, as the shrimp will cook in 2-3 minutes so they should not be added early. And that is it! Super easy shrimp and corn chowder is a perfect way to highlight this summer veggie. Serve while hot, garnished with remaining bacon, fresh herbs and a garlic butter crostini if desired. Don’t let soup in the summer time scare you again!
Want More Summer Recipes?
- Hummus Veggie Wraps
- Avocado California Chicken
- Chipotle Salmon Burgers
- Caprese Pasta Salad
- California Roll Sushi Bowl
- Fried Chicken Sandwich With Honey Mustard Slaw
- Chicken Caprese Salad With Avocado
- Grilled Asparagus Salad
Shrimp and Corn Chowder
Ingredients
- 1 lb bacon chopped
- 3 tbsp butter
- 1 medium white onion diced
- 3 tbsp flour
- 1 clove garlic minced
- 2 cups frozen or fresh corn kernels
- 4 cups chicken or vegetable stock
- 1 tbsp dried thyme
- ½ tbsp dried oregano
- 1½ tsp lemon zest
- 1 tsp red pepper flakes
- 1 tsp onion powder
- ¾ tsp garlic powder
- salt and pepper to taste
- 1 lb raw shrimp peeled and deveined
- 2 cup heavy cream
- fresh parsley for garnish
Instructions
- In a large pot, crisp up bacon. Remove from pot and drain all but 1-2 tbsp of the fat. To the pot, melt butter over medium heat and add onions to saute for 3-4 minutes or until translucent.
- Add flour and mix, cooking another minute to cook out the raw flavor. Add in garlic and corn and saute for 2-3 minutes
- Pour in vegetable stock, whisking to prevent and lumps of flour, and bring to a low boil, allowing it to thicken for about 5 minutes. Stir in thyme, oregano, pepper flakes, zest, onion and garlic powder, salt and pepper to taste, and add back in ⅔ of the bacon.
- Once the liquid has thickened, add in cream and allow it to simmer for another 5 minutes or so. At this point, add in the raw shrimp and reduce the heat to low, allowing the shrimp to cook from the residual heat without overcooking.
- Serve while hot, garnished with remaining bacon, fresh herbs and a crostini if desired.
