Shrimp and Corn Chowder

According to the calendar, there are still a couple more weeks of winter. Just enough time for me to share this Shrimp and Corn Chowder recipe before everyone starts craving the lighter dishes that are common during spring. So as the last of the cold winter wind and rain patter at your window, cook up a pot of this soup full of all kinds of yumminess like shrimp, bacon, potato and corn.

For the longest time I did not like corn. I did not like corn on the cob, I did not like corn as a side dish and I certainly did not like corn in my chowder. But the older I got the more I opened up to it. I eased my way into corn on the cob and I started cooking corn more often as our vegetable side dish. However, it was not until this dish that I actually tried it in chowder and you know what, it’s pretty good. The sweetness of the corn compliments the sweetness of the shrimp and the kick from the cajun seasoning very nicely. Now if I could just work my way up to corn chowder.

Shrimp and Corn Chowder Recipe

Serves 4 Prep Time: Cook Time:


  • 4 slices bacon, diced into 1 inch pieces
  • 1/2 onion, diced
  • 3 tablespoons of flour, divided
  • 1 (8 ounce) jar clam juice
  • 1 cup, plus 2 tablespoons water, divided
  • 2 medium red potatoes, diced
  • 2 celery stalks, diced
  • 1 bay leaf
  • 2 teaspoons kosher salt
  • 2 teaspoons cajun seasoning
  • 2 cups whole milk
  • 1 pound (51 - 60) count prawns, peeled and deveined
  • 1 cup frozen corn



In a large dutch oven cook bacon until browned. Reserve 1 1/2 tablespoons of pan drippings. Set bacon aside.


Add onion to the dutch oven with the reserved bacon drippings. Cook until softened, about 5 minutes. Sprinkle with 2 tablespoons of flour. Cook 2 minutes.


Pour clam juice and water over the top. Add potatoes, celery, bay leaf, kosher salt and cajun seasoning. Bring to a boil. Reduce heat and cook until potatoes are fork tender.


Stir 3 tablespoons of hot broth into the milk to temper it. Pour tempered milk into the soup.


Make a slurry with remaining 1 tablespoon of flour and 2 tablespoons of water. Stir slurry into soup and let simmer for 30 more minutes.


After soup has simmered add prawns and frozen corn. Cook 5 more minutes or until shrimp is pink and cooked through. Remove bay leaf. Stir in reserved bacon.


Ladle into hot soup bowls and serve.



Leave a Comment

  • Reply
    Carl Paul
    August 16, 2018 at 4:10 pm

    This recipe sounds wonderful. My girlfriend loves corn and shrimp more than ME. What’s wrong with this picture? While I have prepare a gourmet meal for her, I think this would bring her great happiness.

  • Reply
    Tanja Fussell
    March 6, 2010 at 5:37 pm

    I made the soup and it is phenomenal! I love the way the corn crunches delicately in your mouth! Yum! Unfortunately, I think I put 2 TBS in the soup instead of 2 tsps and had to add chicken broth to cool it down a bit. I will definately be making this again. Thanks for sharing :)

  • Reply
    March 4, 2010 at 2:56 am

    Love shrimps, love that kind of food!

  • Reply
    Sook @ My Fabulous Recipes
    March 3, 2010 at 3:57 pm

    Oh this chowder looks great! Especially for a day like this… It’s been cold and rainy here in Sacramento and a bowl of this soup would make me so warm. :)

  • Reply
    March 3, 2010 at 11:23 am

    me oh my! that looks tasty and bursting with flavor

  • Reply
    March 3, 2010 at 8:13 am

    This looks so delicious as do all of your creations! Definitely going to try this!

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