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Shrimp and Corn Chowder

Warm up during the last few days of winter with this tummy warming chowder full of shrimp, corn and potatoes.
Course Main Dishes
Cuisine American
Keyword chowder, clam juice, corn, Food, Recipe, shrimp, shrimp and corn chowder, soup, starter, winter food
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 Servings

Ingredients

Ingredients:

  • 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

Instructions

  • 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.

Notes

Enjoy!