corn chowder with shrimp
Prep time
Cook time
Total time
Recipe type: Meat & Seafood
Serves: 4-6
  • ½ white onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 stalks of celery, finely chopped
  • 2 cloves of garlic, finely chopped
  • 4 strips of bacon, diced
  • 1 12oz bag frozen corn
  • 3-4 potatoes, diced (about 2 cups)
  • 4 cups chicken broth
  • 1 tbsp cornstarch
  • ¼ cup milk
  • 1 lb shrimp, peeled and deveined
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp dry parsley
  • 1 tsp salt
  • ½ tsp crushed red pepper flakes
  1. In a large nonstick pot, heat the bacon pieces over medium-high heat until they soften and start to release some fat.
  2. Add in the onion, garlic, celery, and carrots, and saute until soft and fragrant, 5-6 minutes.
  3. Add in the frozen corn and the potatoes, and pour in the chicken broth. Add in all the seasonings.
  4. Lower heat to a simmer, cover the pot, and allow to cook for 30-45 minutes, until potatoes are soft and easily pierced with a fork.
  5. In a small bowl, whisk together the cornstarch and milk, and pour into the soup.
  6. In the last 5-10 minutes of cooking, bring heat back up to medium-high and add in the shrimp.
  7. Cook until pink and firm, and serve immediately!
  8. For a richer twist, you can reserve some raw shrimp to saute in a bit of olive oil and serve those on top of the soup.
Recipe by The Baking Fairy at