Spicy Shrimp Corn Chowder Recipe

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shrimp corn chowder

Fall is the perfect time to try new soups. Not only do soups warm you up, they are also filling. A little bit hot and a little bit sweet this soup satisfies any craving and is hearty enough to fill up anyone. Not to mention this soup contains bacon—who’s going to pass up soup with sweet southern corn, shrimp & bacon?

To make this soup it is helpful to use an immersion blender. The immersion blender is used to puree the soup before you add the shrimp and bacon. I use an immersion blender for many of my creamy soups like potato cheese soup. It is easier to use an immersion blender rather than a regular blender.

Spicy Shrimp Corn Chowder Recipe
  • 6 slices of bacon, diced
  • 1 lb. raw shrimp, peeled and deveined (small or medium)
  • 3 cloves of garlic, finely diced
  • 1 onion, diced
  • 2 tsp. smoked paprika
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • ¼- ½ tsp. red pepper flakes (more or less depending on spicy you want it)
  • Salt & pepper (to taste)
  • 4 cups chicken broth
  • 2 cups sweet corn kernels (fresh or frozen)
  • 1 bay leaf
  • ¼ cup heavy whipping cream
  • Dried or fresh parsley (to garnish—optional)
  1. In a large metal pot or Dutch oven over medium-high heat cook bacon until crispy; remove from pot and drain on paper towels; set aside.
  2. Add shrimp to bacon grease in pot and cook, stirring as needed until pink (2-3 minutes); remove from pot and drain on paper towels; set aside.
  3. Next add the garlic and onion to the pot, cook until onions are translucent (2-3 minutes), then stir in paprika, oregano, basil and red pepper flakes and continue cooking until fragrant.
  4. Slowly whisk in chicken broth; season with salt and pepper.
  5. Add corn and bay leaf, bring to a boil then reduce heat and simmer until the soup begins to thicken (approximately 10-15 minutes).
  6. Remove the bay leaf before stirring in heavy cream then use a hand held immersion blender to puree the soup until smooth or alternatively very carefully ladle hot soup into a blender and blend until smooth.
  7. Divide soup among serving bowls, add shrimp and garnish with bacon crumbles and parsley leaves.
  8. Serve & enjoy! Yields 4-6 servings depending on size.


spicy shrimp corn chowder pin

Make sure you check out my other easy recipes in my recipe index!

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Ashley is a happily married stay at home mom to a beautiful little girl and a little boy. Ashley and her husband come from a small town and enjoy the simple pleasures in life, like GREAT FOOD. They love to try out new recipes and experiment in the kitchen together, but also enjoy reading, painting and photography.

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