We first shared this chowder in January 2023 with a short caption and seven photos from the kitchen. Those pictures captured the important sequence: shrimp, crisp bacon, fresh rosemary, softened vegetables, and flour stirred into the aromatic base.
The original post did not preserve measured quantities, so this version reconstructs the recipe with dependable chowder ratios while keeping the photographed ingredients and cooking order intact.
From our original kitchen post
What you need
- 1 pound large shrimp, peeled and deveined
- 6 slices bacon, chopped
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or seafood stock
- 1 pound Yukon Gold potatoes, cut into 1/2-inch cubes
- 4 cups corn kernels, fresh or frozen
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper
How to make shrimp and corn chowder
- Crisp the bacon. Cook the chopped bacon in a large Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer the bacon to a paper-towel-lined plate, leaving about 2 tablespoons of drippings in the pot.
- Cook the shrimp briefly. Season the shrimp lightly with salt and pepper. Cook in the bacon drippings for 1 to 2 minutes per side, just until pink and nearly opaque. Transfer to a plate so it does not overcook.
- Soften the vegetables. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring occasionally, until softened. Add the garlic and rosemary and cook for 30 seconds.
- Build the roux. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Slowly pour in the stock while scraping the bottom of the pot and stirring until smooth.
- Simmer the potatoes. Add the potatoes and bring the chowder to a gentle simmer. Cook uncovered for 12 to 15 minutes, until the potatoes are tender.
- Finish gently. Stir in the corn and cream and simmer gently for 3 to 4 minutes. Return the shrimp and half the bacon to the pot and cook only until the shrimp is pearly and opaque, about 2 minutes more. Season to taste and serve with the remaining bacon.
Tips for a creamy chowder without tough shrimp
- Cook the shrimp only briefly at the beginning, then return it at the very end.
- Add the stock gradually while stirring so the flour thickens the broth without lumps.
- Keep the cream at a gentle simmer rather than a hard boil.
- Frozen corn can go straight into the pot; fresh corn works beautifully in season.
- For a thicker bowl, mash a few cooked potato cubes against the side of the pot.
Storage and substitutions
- Refrigerate cooled leftovers promptly in a covered container for up to three days.
- Reheat gently over low heat and add a splash of stock or cream if the chowder thickens.
- Use gluten-free all-purpose flour and confirm the stock is gluten-free when needed.
- For a lighter version, replace half the cream with whole milk.
- Allergens: shellfish, milk, and wheat.
Food-safety note: Cook shrimp until the flesh is pearly or white and opaque, following current guidance from FoodSafety.gov.
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