Shrimp and Corn Soup
A creamy, hearty chowder packed with sweet corn, tender shrimp, and smoky bacon. This Southern classic is pure comfort in a bowl, perfect for a cozy weeknight dinner and ready in under an hour.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Cook Bacon and Sauté Aromatics
- b.Place a large pot or Dutch oven over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp (about 6-8 minutes).
- c.Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the pot. Discard any excess.
- d.Add the unsalted butter to the pot and let it melt. Add the chopped onion and celery, and sauté until softened and translucent, about 5-7 minutes.
- e.Stir in the minced garlic and cook for another minute until fragrant.
- 2
Step 2
- a.Create the Soup Base
- b.Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook off the raw flour taste and form a roux.
- c.Slowly pour in the chicken broth while whisking continuously to prevent lumps. Scrape the bottom of the pot to release any flavorful browned bits.
- d.Add the diced potatoes to the pot and stir to combine.
- 3
Step 3
- a.Simmer the Soup
- b.Increase the heat to bring the soup to a boil, then immediately reduce the heat to low.
- c.Cover the pot and let it simmer gently for 12-15 minutes, or until the potatoes are fork-tender.
- 4
Step 4
- a.Finish with Cream, Corn, and Shrimp
- b.Stir in the heavy cream and corn kernels. Allow the soup to return to a gentle simmer (do not boil) and cook for 5 minutes to heat through.
- c.Add the peeled and deveined shrimp. Cook for just 2-3 minutes, until they turn pink and opaque. Be careful not to overcook them.
- d.Turn off the heat. Stir in most of the cooked bacon, reserving a small amount for garnish.
- 5
Step 5
- a.Season and Serve
- b.Season the soup with salt, black pepper, and cayenne pepper (if using). Taste and adjust seasoning as needed.
- c.Ladle the hot soup into bowls. Garnish with the reserved crispy bacon and freshly chopped parsley. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh corn kernels cut directly from the cob. Scrape the cobs with the back of a knife to release the corn 'milk' and add it to the soup for extra sweetness and body.
- 2Do not overcook the shrimp. They cook very quickly and will become tough and rubbery if left in the hot soup for too long.
- 3For a thicker chowder, you can mash about a quarter of the potatoes against the side of the pot with a spoon before adding the cream and shrimp.
- 4To make this soup ahead, follow the recipe up to the point before adding the cream and shrimp. When ready to serve, gently reheat the base, then stir in the cream and cook the shrimp.
- 5Ensure the soup is at a gentle simmer, not a rolling boil, after adding the cream to prevent it from curdling.
Adapt it for your goals.
Spicier Version
Sauté one finely chopped jalapeño along with the onion and celery for an extra kick of heat.
Herbaceous FlavorHerbaceous Flavor
Add 1 teaspoon of fresh thyme leaves along with the garlic for a more aromatic, earthy flavor.
Lighter ChowderLighter Chowder
For a lower-fat version, substitute the heavy cream with half-and-half or whole milk. You may need to thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) at the end.
Smoky TwistSmoky Twist
Add 1/2 teaspoon of smoked paprika along with the flour to enhance the smoky flavor from the bacon.
Why this is on our healthy list.
Rich in Lean Protein
Shrimp is an excellent source of high-quality, lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
Source of Key Minerals
This soup provides important minerals. Shrimp is rich in selenium, an antioxidant that protects cells from damage, while potatoes offer potassium, which is vital for heart health and blood pressure regulation.
Provides Sustained Energy
The carbohydrates from the potatoes and corn provide a good source of energy, making this a filling and satisfying meal that can keep you fueled for hours.
Frequently asked questions
A 1.5-cup serving of this Shrimp and Corn Soup contains approximately 630-650 calories. This is an estimate and can vary based on the specific ingredients used, such as the fat content of the bacon and cream.