When Minnesota corn is at its peak, this Shrimp Chowder with Corn and Bacon is the perfect way to make the most of it. Creamy, flavorful, and packed with tender shrimp (or for a twist substitute crawfish), this small-batch chowder makes a cozy late summer dinner for two. Today, let's dive into learning how to make a corn chowder base that's delicious on its own, along with a tip on how to make it dairy-free by using coconut milk!
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What you'll need
This recipe keeps it simple with fresh-off-the-cob corn, tender potatoes, and creamy milk as the base - or substitute coconut milk to keep it dairy free. Crispy bacon, sweet tomatoes, and succulent shrimp add layers of flavor, while optional parsley brightens up the dish with a pop of color.
Corn Chowder Base Ingredients
- Fresh Ears of Corn – Cutting corn off the cob is not as intimidating as it sounds. In the how to make section below. I provide tips. And, keep those corn cobs! We will use them to infuse even more flavor into your chowder. They’re the secret to a broth that’s deeply infused with corn sweetness.
- Yellow or white onion
- Potatoes – I like the creaminess of the yellow golds.
- Tomatoes
- Whole or low-fat milk – or you can switch it up and use coconut milk.
- Salt and freshly ground black pepper
- Butter or neutral oil – like canola or grapeseed.
- Bacon (optional) – an applewood smoked bacon is a really nice option, but any type of bacon will work.
- Seafood (optional) – Shrimp, crawfish, or a mix
- Parsley as a garnish (optional).
See recipe card for quantities.
How to make Shrimp Chowder with Corn and Bacon
I have said this before, but I will repeat: Don’t throw out the corn cobs. We will use them to make a sweet corn infused stock for our corn chowder. This takes only 10 minutes and it is so worth one extra pan to make the corn cob stock. Let’s Get Started.
- Shell the Corn: Use a paring knife to strip kernels into a bowl (see photo 1 below).
- Make Corn Cob Stock: Put bare cobs in a pot with 3 cups water; bring to a boil, cover and simmer while you continue to prepare and make the chowder base (see photo 2 below).
- Cook bacon and shrimp. This step is optional. In a large, wide pot, add the bacon (if using) and turn the heat to medium. Cook until most of the fat has rendered and the bacon is crisp. Transfer bacon to a paper towel-lined plate, leaving as much fat as possible in the pot. Set bacon aside for serving.
- While the bacon cooks, pat the shrimp dry with paper towels and toss with ¼ teaspoon salt. Add the shrimp to the pot. Cook until just opaque, about 30 seconds per side. Turn off the heat. Using tongs or a slotted spoon, transfer shrimp to a medium bowl and set aside, leaving the fat in the pot.
How to make a Corn Chowder Base
This corn chowder base is great on it's own but also allows you to experiment with spices and ingredients. See the variations section to jumpstart your thinking and explore the many possibilities.
- Start with the Base: Melt the butter or oil in the same pot over medium-high heat. When butter melts or oil is hot, add onion and potatoes sprinkling with salt and pepper. Cook until onion softens, make sure to stir frequently. Now, add tomatoes and cook, stirring, for another minute or two.
- Build the Flavor: After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture bringing to a boil. Once it begins to boil lower the heat to a simmer. When potatoes are tender, add corn kernels, milk and shrimp, if you are using. Continue to cook until corn and shrimp are heated through. Taste, and adjust seasonings.
- Garnish and Serve: Ladle the chowder into bowls sprinkle with chopped parsley and crispy bacon bits, if using. Serve hot, preferably with a slice of crusty bread on the side.
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Variations
This recipe is a canvas. Want to try a new twist? Start with the base ingredients of corn, onion, potatoes and milk, with a couple of chopped tomatoes and a handful of parsley and then expand its borders by swapping for some of the ingredients listed below.
- Curried Corn Chowder: When starting the base, use oil and add 1 tablespoon of curry powder and peeled and minced ginger to the onions and potatoes. Swap sour cream in place of milk and garnish with cilantro in place of parsley. Omit bacon and shrimp
- Crawfish Corn Chowder: Use crawfish in place of shrimp in the recipe card.
- Southeast Asian Corn Chowder: Swap out the potatoes for cooked rice and replace the milk with coconut milk to take this chowder on a Southeast Asian adventure. Omit bacon and shrimp.
Related
Looking for other recipes for two using corn like this? Try these:
Pairing
These are my favorite dishes to serve with Shrimp Chowder with Corn and Bacon:
Shrimp Chowder with Corn and Bacon Recipe
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Equipment
Ingredients
- 3-4 ears of corn
- 1 tablespoon butter or neutral oil like canola or grapeseed
- 2 strips of bacon cut into ¼-inch pieces (optional)
- ½ lb. medium to large shelled and deveined shrimp tails removed, about 6-8 pieces (optional)
- 1 small onion chopped (about ½ cup)
- 1 medium potato peeled and diced
- Salt and freshly ground black pepper
- 1 tomato cored, seeded and chopped (optional)
- ¾ cup whole or low-fat milk
- ¼ cup chopped parsley optional
Instructions
- Shell the corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 3 cups water; bring to a boil, cover and simmer while you continue.
- This step is optional: In a large, wide pot, add the bacon and turn the heat to medium. Cook until most of the fat has rendered and the bacon is crisp, stirring occasionally, about 6 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat as possible in the pot. Set bacon aside for serving. If using shrimp, pat dry with paper towels and toss with ¼ teaspoon salt. Now, add shrimp to the pot. Cook until just opaque, about 30 seconds per side. Turn off the heat. Using tongs or a slotted spoon, transfer shrimp to a medium bowl and set aside, leaving the fat in the pot.
- In the same pot you cooked the shrimp and butter, melt the butter or oil over medium-high heat. Or if you are making a corn chowder only base, grab a pot and melt butter or oil over medium heat. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
- After corn cobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels, milk and shrimp (if using), and heat through. Taste, and adjust seasonings. Garnish with the parsley, and crispy bacon bits and serve.
Video
Notes
- Corn and crawfish chowder:Use crawfish in place of shrimp in the recipe
- Curried corn chowder: In Step 3, use oil, and add 1 tablespoon each curry powder and peeled and minced ginger to the onions. In Step 4, use sour cream in place of milk, garnish with cilantro in place of parsley. Omit bacon and shrimp.
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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