This Shrimp and Corn Chowder is quick to make and full of smoky chipotle flavor. It’s one of my all time favorite soups and tastes amazing. You’ll love how cheesy and delicious it is; definitely restaurant-worthy!

For more delicious soup recipes, be sure to check out my Crockpot Cheeseburger Soup, Beer Cheese Soup, and Instant Pot Lasagna Soup.

a bowl of soup with shrimp and parsley flakes on top.

With the summer months just ahead of us, I wanted to share one of my favorite recipes for using fresh summer corn.

I like to make this Shrimp and Corn Chowder year round, and usually I make it with frozen corn. But in the height of summer when delicious, sweet corn is in season, there is nothing better than a bowl of this soup to highlight its fresh flavors.

a bowl of soup with shrimp and parsley flakes on top.

I created this Shrimp and Corn Chowder recipe a few years ago to model one of my favorite soups from a local restaurant in  town. They are known for their awesome tacos, but I have come to adore their other menu offerings, including their Chipotle Corn Chowder.

I knew I had to try and make it at home, so I did! I’ve made this countless times now over the years, and it’s one of my family’s favorite soups. There is so much flavor in this Shrimp and Corn Chowder, and it’s really the perfect soup to enjoy year round.

a ladle holding shrimp and corn chowder

Ingredients for Shrimp and Corn Chowder (See measurements in the recipe card below!)

  • unsalted butter
  • shrimp
  • bacon
  • onion
  • red bell pepper
  • celery
  • all purpose flour
  • chicken broth
  • heavy cream
  • jarred chipotle chiles
  • diced green chiles
  • oregano
  • salt + pepper
  • ground cumin
  • corn (fresh or frozen)
  • shredded sharp cheddar and Monterrey Jack cheese

How to Make Shrimp and Corn Chowder – Step by Step

Step 1: Cook the shrimp

Melt 2 Tablespoons of butter in a large Dutch oven or soup pot over medium heat. Add the shrimp and cook for about 4 minutes, or until the shrimp start to curl up and turn light pink. Remove the shrimp from the pan and drain any liquid from the pot.

Step 2: Cook the vegetables

Place the pot back on the stove over medium high heat and add the bacon. Cook until fat renders and it begins to crisp, about 5 minutes. Add the onion, red bell pepper, and celery, and cook until vegetables are tender, about 5 minutes more.

step by step photos for making shrimp and corn chowder

 

Step 3: Thicken and cook

Add the remaining Tablespoon of butter and stir until melted. Sprinkle the flour over the vegetables and bacon, and cook stirring for one minute. Add in the chicken broth and heavy cream, chipotle chiles, green chiles, oregano, salt, pepper, and cumin. Bring your shrimp and corn chowder to a low boil, then reduce heat to medium.

Step 4: Serve

Add the corn and cheeses. Stir, and allow to cook for 5-10 more minutes until corn is cooked through and cheese is melted. Serve and sprinkle each bowl with chopped cilantro if desired. Enjoy!
 
a large soup pot full of soup with a ladle

Shrimp and Corn Chowder – Tips and Notes

  • Frozen, Fresh, or Canned Corn will all work. You can replace the frozen corn with fresh corn when it’s in season, or even canned corn that has been drained really well. I also LOVE this with grilled corn!
  • Feel free to leave the shrimp out of the recipe if you don’t have any on hand, or if shrimp isn’t your thing. You could also replace the shrimp with sliced, smoked sausage.
  • My favorite kind of cheese to use in this Shrimp and Corn Chowder is a combination of sharp cheddar and Monterrey Jack cheeses, though it also tastes delicious with regular cheddar cheese. I also recommend shredding your own cheese from a large block as it will melt into the soup much better.
  • Store leftovers in an airtight container in the refrigerator for up to four days.

a bowl of soup with shrimp and parsley flakes on top.

What kind of shrimp to use

I use a pound of small shrimp that has been deveined with the tails removed. You can use larger shrimp if that’s your preference. Frozen or fresh shrimp will both work, just make sure to throughly thaw your shrimp beforehand if you’re using frozen.

a bowl of soup with shrimp and parsley flakes on top.

What to serve with Shrimp and Corn Chowder

Like most soups and chowders, this recipe pairs perfectly with a big hunk of crusty bread. I also like to pair it with a lighter side dish, like Strawberry Spinach Salad, to balance out the richness of the soup.

a spoon dipping into a bowl of soup.

bowls of soup next to a large pot with a ladle

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a bowl of soup with shrimp and parsley flakes on top.
4.97 from 33 ratings

Shrimp and Corn Chowder

Yield: 6
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
This Shrimp and Corn Chowder is quick to make and full of smoky chipotle flavor. It's one of my all time favorite soups and tastes amazing. You'll love how cheesy and delicious it is; definitely restaurant-worthy!

Ingredients

  • 3 Tablespoons unsalted butter, divided
  • 1 pound small shrimp, deveined and tails removed
  • 4 slices of bacon, chopped into small pieces, (I use thick cut)
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 stalk of celery, chopped
  • 2 tablespoons all purpose flour
  • 3 cups chicken broth, (I use low sodium)
  • 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 Monterrey jack cheese
  • chopped cilantro for serving, optional

Instructions
 

  • Melt 2 Tablespoons of butter in a large Dutch oven or soup pot over medium heat. Add the shrimp and cook for about 4 minutes, or until the shrimp start to curl up and turn light pink. Remove the shrimp from the pan and drain any liquid from the pot.
  • Place the pot back on the stove over medium high heat and add the bacon. Cook until fat renders and it begins to crisp, about 5 minutes. Add the onion, red bell pepper, and celery, and cook until vegetables are tender, about 5 minutes more.
  • Add the remaining Tablespoon of butter and stir until melted. Sprinkle the flour over the vegetables and bacon, and cook stirring for one minute. Add in the chicken broth and heavy cream, chipotle chiles, green chiles, oregano, salt, pepper, and cumin. Bring to a low boil, then reduce heat to medium.
  • Add the corn and cheeses. Stir, and allow to cook for 5-10 more minutes until corn is cooked through and cheese is melted. Serve and sprinkle each bowl with chopped cilantro if desired. Enjoy!

Notes

  • Frozen, Fresh, or Canned Corn will all work. You can replace the frozen corn with fresh corn when it's in season, or even canned corn that has been drained really well. I also LOVE this with grilled corn!
  • Feel free to leave the shrimp out of the recipe if you don't have any on hand, or if shrimp isn't your thing. You could also replace the shrimp with sliced, smoked sausage.
  • My favorite kind of cheese to use in this Shrimp and Corn Chowder is a combination of sharp cheddar and Monterrey Jack cheeses, though it also tastes delicious with regular cheddar cheese. I also recommend shredding your own cheese from a large block as it will melt into the soup much better.
  • Store leftovers in an airtight container in the refrigerator for up to four days.
Cuisine: Mexican Inspired
Course: Main
Calories: 610kcal, Carbohydrates: 23g, Protein: 30g, Fat: 46g, Saturated Fat: 26g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 221mg, Sodium: 1676mg, Potassium: 505mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2144IU, Vitamin C: 38mg, Calcium: 510mg, Iron: 2mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.

a bowl of soup with shrimp and parsley flakes on top.