Shrimp and Corn Chowder

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

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!

Course Main

Cuisine Mexican Inspired

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 610

Author Ashlyn Edwards | Belle of the Kitchen

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. Stir in the cooked shrimp. Serve and sprinkle each bowl with chopped cilantro if desired. Enjoy!

Video

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.

Nutrition