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!
4slices of bacon, chopped into small pieces(I use thick cut)
1medium onionchopped
1medium red bell pepperchopped
1stalk of celerychopped
2tablespoonsall purpose flour
3cupschicken broth(I use low sodium)
1cupheavy cream
2tablespoons jarred diced chipotle chiles
1(4 oz) can diced green chiles
1teaspoon dried oregano
1/2teaspoonsalt
pepperto taste
1/2teaspooncumin
2cupscornfresh or frozen
1 1/2 cupsshredded sharp cheddar cheese
1 1/2cupsshredded Monterrey jack cheese
chopped cilantro for servingoptional
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.