corn chowder with shrimp

Hello, my dearest readers! I'll have you know this post is the very first I've edited and typed start-to-finish on my new Macbook! I've had an iPhone for ages, but this is the very first Apple computer I've had and there's definitely been a learning curve. Oops. I figured a post had to be the first eventually, and this corn chowder was delicious enough to make the cut! Fresh summer corn is cooked down with bacon and potatoes, and big juicy shrimp are added for a soup that definitely doesn't feel like a winter meal. This is delicious and so simple!

I mentioned wanting to make corn chowder back when I made this green pea soup {and was overwhelmed by the sheer number of bags of frozen peas I found in my fridge.. hahaha}, but this came together even better than I imagined! I will also say it came out a lot healthier than I anticipated. Corn chowder {or any soup called "chowder", honestly} evokes thoughts of a creamy, rich, heavy kind of meal. This is actually anything but! You start with the holy Italian trinity for soffritto {onion, carrot, and celery}, along with a little bit of bacon, corn, and potatoes. You then add chicken broth and thicken the whole thing with a mixture of cornstarch and milk, and throw the shrimp in at the very end. No actual cream in this corn chowder, and if you're wanting to be totally dairy-free, you can sub that milk I mentioned earlier with your favorite non-dairy option or even just water.

I think it's so funny that up until a couple years ago, I was absolutely not a soup person by any stretch of the imagination, and now here I am, happily eating chowder as a "spring soup" in March. Not to mention the bazillion recipes I have on this blog! The obsession is still alive and well, and this amazing version right here just proves how versatile of a meal soup can be. This corn chowder is chunky and hearty while still being good for you, and it won't leave you feeling bloated and bursting at the seams! Make this soon and let me know what you think!

Looking for more soup? You can check out my Italian Minestrone, Chickpea Noodle Soup (V+GF), Chicken Mushroom Orzo Soup, and my Creamy Tomato Basil Soup. Happy eating!

Print Recipe

corn chowder with shrimp

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Meat &amp, Seafood

Servings: 4 -6

Author: Valentina | The Baking Fairy

Ingredients

• ½ white onion finely chopped
• 2 medium carrots finely chopped
• 2 stalks of celery finely chopped
• 2 cloves of garlic finely chopped
• 4 strips of bacon diced
• 1 12 oz bag frozen corn
• 3-4 potatoes diced (about 2 cups)
• 4 cups chicken broth
• 1 tablespoon cornstarch
• ¼ cup milk
• 1 lb shrimp peeled and deveined
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dry parsley
• 1 teaspoon salt
• ½ teaspoon crushed red pepper flakes

Instructions

• In a large nonstick pot, heat the bacon pieces over medium-high heat until they soften and start to release some fat.
• Add in the onion, garlic, celery, and carrots, and saute until soft and fragrant, 5-6 minutes.
• Add in the frozen corn and the potatoes, and pour in the chicken broth. Add in all the seasonings.
• Lower heat to a simmer, cover the pot, and allow to cook for 30-45 minutes, until potatoes are soft and easily pierced with a fork.
• In a small bowl, whisk together the cornstarch and milk, and pour into the soup.
• In the last 5-10 minutes of cooking, bring heat back up to medium-high and add in the shrimp.
• Cook until pink and firm, and serve immediately!
• For a richer twist, you can reserve some raw shrimp to saute in a bit of olive oil and serve those on top of the soup.