Description

Creamy Shrimp and Corn Chowder loaded with tender shrimp, sweet corn, crispy bacon, and melted sharp cheddar and Monterey Jack cheese. This smoky, slightly spicy chowder comes together in under an hour and makes the perfect cozy dinner!

Ingredients

For the Chowder:

3 tablespoons unsalted butter, divided
1 pound small shrimp, deveined and tails removed
4 slices bacon, chopped into small pieces (thick cut recommended)
1 medium onion, chopped
1 medium red bell pepper, chopped
1 stalk celery, chopped
2 tablespoons all-purpose flour
3 cups chicken broth (low sodium recommended)
1 cup heavy cream
2 tablespoons jarred diced chipotle chiles
1 (4 oz) can diced green chiles
1 teaspoon dried oregano
1/2 teaspoon salt
Pepper, to taste
1/2 teaspoon cumin
2 cups corn (fresh or frozen)
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
Chopped cilantro for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Step 1 – Cook the Shrimp

Melt 2 tablespoons of butter in your Dutch oven over medium heat. Add the shrimp and cook for about 4 minutes, stirring occasionally, until they start to curl up and turn light pink. Don’t overcook them—they’ll finish cooking later! Remove the shrimp to a plate and drain any liquid from the pot. This step is important because that liquid can make your chowder watery.

Step 2 – Cook Bacon and Vegetables

Put the empty pot back on the stove over medium-high heat and add the chopped bacon. Cook for about 5 minutes, stirring occasionally, until the fat renders and the bacon starts to get crispy around the edges. Now toss in the onion, red bell pepper, and celery. Cook for another 5 minutes, stirring often, until the vegetables are tender and the onion is translucent. Your kitchen is going to smell AMAZING right about now.

Step 3 – Make Roux and Add Liquids

Add the remaining tablespoon of butter and stir until it melts into everything. Sprinkle the flour over the vegetables and bacon, then cook for one full minute while stirring constantly. This cooks out the raw flour taste—don’t skip this step! Now pour in the chicken broth and heavy cream, then add the chipotle chiles, green chiles, oregano, salt, pepper, and cumin. Bring everything to a low boil, then reduce the heat to medium. The mixture will start to thicken slightly.

Step 4 – Add Corn and Cheese

Stir in the corn and both cheeses. Keep stirring as the cheese melts into the chowder—this is where it becomes absolutely luscious. Let it cook for 5-10 more minutes until the corn is heated through and the cheese is completely melted and smooth. Finally, add the cooked shrimp back in and stir to combine.

Step 5 – Serve

Ladle the chowder into bowls and sprinkle each serving with chopped cilantro if you’re using it. The fresh cilantro adds a bright pop that really completes the dish!

Notes

Don’t overcook the shrimp initially. They’ll finish cooking when you add them back at the end. Overcooked shrimp get rubbery and nobody wants that.
Use low-sodium chicken broth so you can control the salt level. You can always add more salt, but you can’t take it away!
Let the bacon get nice and crispy before adding vegetables. That rendered bacon fat is liquid gold for flavor.
Stir constantly when adding flour to prevent lumps from forming.
Taste and adjust before serving. Sometimes I add an extra pinch of cumin or a squeeze of lime juice to brighten everything up.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American