Shrimp And Corn Chowder In Bread Bowls

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Easy shrimp and corn chowder is the perfect weeknight comfort food on a cold rainy day. It’s rich, creamy, and full of healthy vegetables that your kids won’t even notice. Serve this soup in homemade bread bowls or just top with crispy bacon, succulent shrimp and fresh chives. Either way I am sure you will enjoy it. 

Shrimp And Corn Chowder

Shrimp and corn chowder is one of my favorite comfort foods. It’s a great easy soup recipe when you need to get something on the table to feed your family on a cold night. 

I like to make a big batch of this soup and freeze the leftovers to have on hand or to give to a sick neighbor or friend. 

Here are all the details to make this delicious soup. And as always I would love to know how you liked it! You can rate the recipe in the recipe card section or send me a comment below if you have any questions. 

Shrimp and Corn Chowder

Ingredients For Shrimp And Corn Chowder:

Here are the basic ingredients there are some additional optional topping ingredients that you will need. 

Pancetta or Bacon: In all honestly I love using both in this recipe. Pancetta works amazing in the soup and crispy bacon is the perfect topping. But if you would like to just use one I would probably stick with the bacon.

Shrimp: I use frozen, thawed, deveined and peeled shrimp. I normally find them at Trader Joe’s in the freezer section. Make sure to buy raw shrimp and not the pre-cooked variety. 

Cajan Seasoning: This adds so much flavor and isn’t too spicy. You can also use Old Bay Seasoning if you have that on hand already. 

Bell Pepper: I love to use red, yellow or orange bell pepper for this dish. 

Onion: You can use white or yellow onions. 

Cauliflower: This adds some extra vegetables to the soup while also giving it a great texture. 

Potato: Use peeled Russet Potatoes or Yukon Gold. 

Celery: Great aromatic. 

Carrot: Great aromatic.

Chicken Stock: I just buy the boxed version to keep it easy and quick but if you have homemade chicken stock on hand that is even better! 

Cream: This adds a delicious creaminess to the soup. 

Butter: Butter is to help form a roux and thicken the soup. 

Flour: Flour is apart of the roux to help thicken the soup. 

How To Make Shrimp and Corn Chowder:

Shrimp and Corn Chowder

  1. In a large stockpot or dutch oven heated over medium heat cook the pancetta or bacon until crispy. If using bacon remove to a paper towel lined baking sheet and chop into small pieces. Set aside.
  2. Add the white onion, celery, carrots, cauliflower, potatoes and corn and saute for 5-7 minutes.
  3. Add the flour, cajun seasoning and salt and site until combined.
  4. Add the chicken stock and simmer for 20 minutes over medium low.
  5. When you have 5 minutes left of cooking preheat a large cast iron skillet over high heat.
  6. Pat the shrimp dry and season with cajun seasoning.
  7. Add the butter to the pan and shrimp and saute for 1-2 minutes per side. Remove and set half aside to top.
  8. Cut the other half into small pieces and add to the soup.
  9. Add the cream and sit to combine.
  10. Serve the chowder in bowls and top with remaining shrimp, bacon, chives and optional hot sauce.

Freezer And Storage Tips:

This soup freezes great. I love making a double batch and freezing leftovers in these plastic soup containers. 

When you freeze a soup make sure to let the soup cool for at least 30 minutes before placing it in the soup containers. 

Seal and label the soup and freeze for up to 6 months. 

What To Serve With Chowder:

Chowder goes so well with so many different side dishes but here are some of my favorites. 

Copycat Olive Garden Breadsticks

Sourdough Soft Pretzels

Famous Pretzel Dinner Roll Recipe

Wedge Salad With Light Blue Cheese Dressing

My Favorite Mediterranean Salad

Shrimp And Corn Chowder Recipe: 

Shrimp And Corn Chowder

Shrimp And Corn Chowder

Yield: Serves 10
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This shrimp corn chowder is creamy, rich and the perfect comfort food.

Ingredients

  • Bread Bowls (Optional)
  • 4 Ounces Pancetta or 8 Slices Bacon
  • 1 White Onion, Diced
  • 1 1/2 Cups Celery, Diced
  • 4 Large Carrots, Diced
  • 2 Cups Cauliflower, Diced Small
  • 3 Cups Potatoes, Peeled and Diced (about 3 large potatoes)
  • 1 Pound Frozen Corn
  • 1/4 Cup +1 Tablespoon All Purpose Flour
  • 1 Teaspoon Cajun Seasoning
  • 1 Teaspoon Kosher Salt
  • 5 Cups Chicken Stock
  • 1/4 Cup Heavy Cream

For The Shrimp:

  • 1 Pound Thawed, Deveined, Peeled Shrimp (Remove Tail)
  • 1 Teaspoon Cajun Seasoning
  • 1/2 Teaspoon Kosher Salt
  • 2 Tablespoons Butter

To Top:

  • Green Onions, Sliced
  • Buffalo Hot Sauce
  • Extra Crispy Bacon
  • Remaining Shrimp (from above)

Instructions

  1. In a large stockpot or dutch oven heated over medium heat cook the pancetta or bacon until crispy. If using bacon remove to a paper towel lined baking sheet and chop into small pieces. Set aside.
  2. Add the white onion, celery, carrots, cauliflower, potatoes and corn and saute for 5-7 minutes.
  3. Add the flour, cajun seasoning and salt and stir until combined.
  4. Add the chicken stock and simmer for 20 minutes over medium low heat, stirring occasionally.
  5. When you have 5 minutes left of cooking preheat a large cast iron skillet over high heat.
  6. Pat the shrimp dry and season with cajun seasoning and salt.
  7. Add the butter to the pan and shrimp and saute for 1-2 minutes per side. Remove and set half aside to top.
  8. Cut the other half into small pieces and add to the soup.
  9. Add the cream and stir to combine.
  10. Serve the chowder in bowls and top with remaining shrimp, bacon, chives and optional hot sauce.

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Nutrition Information:
Yield: 10 Serving Size: 1 Amount Per Serving: Calories: 391Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 141mgSodium: 1289mgCarbohydrates: 31gFiber: 4gSugar: 6gProtein: 25g

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