Shrimp Corn Chowder

Ingredients

• 8 slicesstreaky bacon, diced
• 454 g (1 lb)large or extra-large shrimp, thawed, peeled and deveined
• 28 g (2 tbsp)unsalted butter
• 3 stalkscelery, diced
• 1 mediumyellow onion, diced
• 1red pepper, diced
• 5 clovesgarlic, minced
• 10 ml (2 tsp)fresh thyme leaves
• 10 ml (2 tsp)Old Bay seasoning
• 5 ml (1 tsp)smoked paprika
• 300 g (2 cups)red potatoes, diced into small 6 mm cubes
• 24 g (3 tbsp)plain flour
• 950 ml (4 cups), plus more as neededchicken stock
• 5–10 ml (1–2 tsp), optionalBetter Than Bouillon Lobster Base
• 450 g (3 cups)fresh or frozen yellow sweetcorn kernels
• 240 ml (1 cup)double cream or half-and-half
• To tastesalt and pepper
• To tasteItalian parsley, chopped, for garnish

Instructions

1. 1

   Crisp the bacon

   Cook the diced bacon in a large 5.7-litre (6-quart) pot until crisp. Transfer it to a plate. Leave 30 ml (2 tbsp) of bacon fat in the pot and reserve the rest for later.

2. 2

   Cook the shrimp

   Set the pot over medium heat and cook the shrimp for about 4 minutes per side, until cooked through. Remove them from the pot and set aside.

3. 3

   Soften the vegetables

   Melt the butter in the same pot and add 30 ml (2 tbsp) of the reserved bacon fat. Add the celery, onion and red pepper; cook for about 8 minutes, stirring occasionally, until softened.

4. 4

   Add aromatics

   Stir in the garlic, thyme, Old Bay seasoning and smoked paprika. Cook for 1–2 minutes, until fragrant. Add the diced potatoes and cook for 5 minutes, stirring occasionally.

5. 5

   Simmer the soup

   Sprinkle in the flour and stir to coat the vegetables. Pour in the chicken stock, stirring to dissolve the flour. Bring to the boil, then simmer over low heat for 15 minutes with the lid partly covering the pot. Season with salt and pepper to taste.

6. 6

   Add lobster base

   If using, dissolve 5–10 ml (1–2 tsp) of lobster base into the soup, or add it to taste.

7. 7

   Cook the sweetcorn

   Add the sweetcorn kernels and simmer for a further 5 minutes.

8. 8

   Finish the chowder

   Return the cooked shrimp and bacon to the soup. Stir in the double cream for a richer finish or half-and-half for a slightly thinner one. Cook over low heat for about 2 minutes, until creamy.

9. 9

   Garnish and serve

   Serve warm, topped with chopped parsley and cracked black pepper.

What is shrimp corn chowder?

Chowder is a thick, hearty soup associated with American cooking, often made with potatoes and a creamy or milk-based broth. This version combines sweetcorn and shrimp with bacon, vegetables and a savoury blend of herbs and spices.

Bacon fat builds a smoky base, while the shrimp and optional lobster base bring a seafood note. Flour thickens the stock, and cream is stirred in at the end for a smooth finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 368 calories, 17g protein, 30g carbs, 22g fat.

The potatoes and sweetcorn supply most of the carbohydrates, while bacon, butter and cream contribute much of the fat. Shrimp provides the main protein, with smaller amounts also coming from the other ingredients. For a more balanced plate, serve a bowl with a green salad or another vegetable side.

Build flavour in the pot

Bacon first: crisp it, then leave only 30 ml (2 tbsp) of fat in the pot for cooking the shrimp. The reserved fat is used with butter to soften the vegetables.

Aromatics next: give the garlic, thyme, Old Bay and paprika a brief turn in the hot pot before adding the potatoes. This releases their aroma without giving the garlic too long to brown.

Keep the shrimp tender

Cook the shrimp until opaque and cooked through, then lift them out before the soup simmers. They are added back near the end, so they spend only a short time reheating in the chowder.

Shrimp size affects cooking time, so use the recipe's timing as a guide and check the thickest piece. Once cooked, avoid boiling the soup after adding them.

Check the potato texture

Small, evenly cut potato cubes cook more predictably than large chunks. The 15-minute simmer gives them time to soften while the flour thickens the stock.

Test a cube with a fork before moving on. It should be tender but still hold its shape, rather than breaking down into the broth.

Get the consistency right

Stir the flour into the vegetables before pouring in the stock, and keep stirring as the liquid goes in to help it disperse smoothly. The chowder thickens as it simmers.

Use double cream for a richer texture or half-and-half for a thinner one. If the finished soup is thicker than you like, loosen it with a little extra chicken stock, as needed.

Serve it warm

Finish each bowl with parsley and cracked black pepper. The fresh garnish gives a bright contrast to the creamy broth and smoky bacon.

Serve with crusty bread or a simple green salad if you want something alongside; both complement the chowder without competing with its seafood flavour.

Recipe notes & tips

• Pat the thawed shrimp dry before cooking so excess water does not collect in the pot.
• Cut the potatoes into evenly sized small cubes so they soften at a similar rate.
• Stir as you add the stock to help the flour blend into the liquid without lumps.
• Taste before adding extra salt, since bacon and Old Bay seasoning are already savoury.
• Keep the heat low after adding the cream and shrimp; avoid bringing the finished chowder to a boil.

Variations

• Extra seafood flavour: Add the optional lobster base gradually, tasting as you go.
• Frozen sweetcorn: Add it straight from frozen and simmer for the stated 5 minutes.
• Thinner chowder: Use half-and-half, then loosen with extra chicken stock if needed.
• Fresh herbs: Add a little extra chopped parsley at the table for a brighter finish.
• More vegetables: Increase the celery or red pepper while keeping the potato amount unchanged.

Common mistakes to avoid

• Leaving too much bacon fat: Remove all but 30 ml (2 tbsp) before cooking the shrimp so the soup does not become overly greasy.
• Crowding the shrimp: Cook them in batches if they do not fit in a single layer, so they cook evenly.
• Adding flour to the stock directly: Stir it over the vegetables first, then pour in the stock while stirring to reduce lumps.
• Overcooking the potatoes: Check them with a fork as the simmer approaches 15 minutes; they should be tender but intact.
• Boiling after adding cream: Keep the chowder over low heat for the final 2 minutes to warm it through without a vigorous boil.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally; avoid boiling, as the shrimp can become tough and the cream may separate.

Frequently asked questions