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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Shrimp and Roasted Corn Chowder

[heart_this] · Aug 16, 2012 · 47 Comments

Shrimp and Roasted Corn Chowder

A creamy and smoky shrimp and roast corn chowder; a perfect way to enjoy fresh corn from the cob.

One of my favourite things about summer is all of the fresh corn on the cob and for the last few weeks I have been picking up a half a dozen or more ears every week! I recently came across the idea of a shrimp and corn chowder on Bev Cooks and I immediately took it as an excuse to update my dusty old corn chowder recipe and to add some succulent shrimp to it! Over the last few years I have picked up a few tricks to getting more flavour into soups like this and I seized the opportunity to do so with this new recipe for a shrimp and corn chowder!

Shrimp and Roasted Corn Chowder
First up was to get the most out of the soups liquid base and using a home made chicken stock or shrimp stock is a good way to start here. If you don’t have the time to make your own stock from scratch you can simmer a store bought broth along with the shucked ears of corn and shrimp shells to get some more flavour from them. Of course any soup can benefit from a little smoky bacon and cooking the vegetables in the soup in the remaining bacon grease will help even more. Up next is the corn and lately I have been enjoying ‘roasting’ the kernels in a pan over medium-high heat until they start to char a bit and this charring helps to caramelize the corn enhancing its flavour. I continued to build out the soup with more vegetables in the form of onions, celery and red bell pepper before seasoning it with garlic, thyme and smoked paprika. I finished the chowder off with some flour to thicken it a bit, a stewing potato to make it heartier and of course the cream.
Although you could easily go with salt, pepper and cayenne for the final seasonings, why not take the opportunity to add more flavour? Instead of salt you could easily use another salty ingredient like umami packed miso paste, fish sauce or soy sauce and since this chowder already has seafood in it I decided to go with fish sauce. Once again for the heat you could keep things simple and use cayenne or you could go with something with a bit more flavour like a sambal oelek or a sriracha.
I have to say that this is one of the tastiest corn chowders that I have had in a while! The bit of extra work to get more flavour from the ingredients definitely pays off but if you do not have the time you could easily skip the extra steps and still get one tasty pot of shrimp and corn chowder!

Shrimp and Roasted Corn Chowder

Shrimp and Roasted Corn Chowder

Shrimp and Roasted Corn Chowder

Prep Time: 15 minutes Cook Time: 55 minutes Total Time: 1 hour 10 minutes Servings: 4

A creamy and smoky shrimp and roast corn chowder; a perfect way to enjoy fresh corn from the cob.

ingredients
  • 4 ears corn, kernels cut from the cobs, cobs reserved
  • 1/2 pound shrimp peeled and deveined, shells reserved
  • 4 cups chicken broth (or shrimp stock)
  • 4 slices smoked bacon, cut into one inch pieces
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1/2 red bell pepper, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 2 teaspoons smoked paprika
  • 1/4 cup flour (or rice flour for gluten-free)
  • 1 large stewing potato (such as a red potato or white potato), cut into bite sized pieces
  • 1/2 cup heavy cream (or milk)
  • 1 tablespoon fish sauce (optional)
  • cayenne, salt and pepper to taste
directions
  1. Bring the broth, corn cobs, and shrimp shells to a boil, reduce the heat and simmer, covered, until the liquid becomes a little cloudy, about 20-30 minutes, strain and discard the solids and set the broth aside. (This step is optional but adds a ton of flavour to the chowder.)
  2. Meanwhile, cook the bacon in a large saucepan over medium heat and set aside on paper towels to drain.
  3. Raise the heat to medium-high, add the corn and let it sit in place until it chars a bit, about 8 minutes, mix it, repeat and set aside.
  4. Reduce the heat down to medium, add the onion, celery and pepper and cook until tender, about 7-10 minutes.
  5. Add the garlic, thyme and paprika and cook until fragrant, about a minute.
  6. Sprinkle on the flour and cook for 2-3 minutes.
  7. Add the broth, corn, and potato and simmer until the potato is tender, about 10-15 minutes.
  8. Add the cream and shrimp and simmer until the shrimp is cooked, about 2-3 minutes.
  9. Add the fish sauce and season with cayenne, salt and pepper to taste.
Slow Cooker: Optionally implement step 1, implement step 2, optionally implement steps 3-5, implement step 6, place everything except the cream in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream.
Nutrition Facts: Calories 456, Fat 24g (Saturated 11g, Trans 0), Cholesterol 151mg, Sodium 316mg, Carbs 41g (Fiber 4g, Sugars 10g), Protein 21g

Nutrition by: Nutritional facts powered by Edamam
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Chipotle Chicken and Corn Bacon Chowder
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Cajun Sweet Potato Seafood Chowder
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Crockpot, Food, Gluten-free, Recipe, Seafood, Shrimp, Slow Cooker, Soup

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Reader Interactions

Comments

  1. Anne @ Webicurean says

    August 16, 2012 at 11:28 pm

    You're sure on a bacon kick! This looks wonderful, although my head is still stuck in the bacon jam clouds!

    Reply
  2. Unknown says

    August 17, 2012 at 3:09 am

    looks delicious! I may have to try this next week!

    Reply
  3. Rosa's Yummy Yums says

    August 17, 2012 at 6:17 am

    A mouthwatering chowder! Beautiful and really appetizing.

    Cheers,

    Rosa

    Reply
  4. The Savory and The Beautiful says

    August 17, 2012 at 10:38 am

    Whoa this sounds amazing, and I love it's not heavily drowned in cream. I definitely need to work on my soup-making skills. Thank you for the inspiration.

    Reply
  5. Bev Weidner (Bev Cooks) says

    August 17, 2012 at 2:24 pm

    Oh I'm so glad you made this! Now I want it. Of course.

    Reply
  6. Fragrant Foodie says

    August 17, 2012 at 2:29 pm

    This looks delicious and so seasonal – I am definitely trying it!

    Reply
  7. OMG! Yummy says

    August 17, 2012 at 2:56 pm

    Some great ideas in here Kevin for building flavors. Lots of inspiration. How has your summer been since BHF in Seattle?

    Reply
  8. Rachael {Simply Fresh Cooking} says

    August 17, 2012 at 9:19 pm

    Your food always looks so good, Kevin! I'm in love with your photography, too! Mmmmmm 🙂

    Reply
  9. Kevin says

    August 18, 2012 at 3:12 pm

    OMG! Yummy: Summer has been good but it is disappearing far too quickly! How has your summer been?

    Reply
  10. Dona says

    August 18, 2012 at 5:47 pm

    You don't add the bacon back in?

    Reply
  11. Dona says

    August 18, 2012 at 8:20 pm

    This chowder was amazing! Thanks for the recipe.

    Reply
  12. Anonymous says

    August 18, 2012 at 11:56 pm

    What flavor of broth..veggie, chicken?

    Reply
  13. Anne says

    August 19, 2012 at 2:59 pm

    Which type of broth do you use…chicken or seafood?

    Reply
  14. Judit and Corina (WIneDIneDaily) says

    August 21, 2012 at 12:27 am

    Looks delicious and the color is just glorious!

    Reply
  15. cristy fermin says

    August 22, 2012 at 4:49 pm

    I love corn. I even eat them with only a cheese powder on it. This recipe would be a useful one. I'll have new dish to make with corn. Yum!
    Perth Wedding Photographer

    Reply
  16. isaiah43123 says

    August 23, 2012 at 2:01 pm

    Just picked some corn at a local farm yesterday. This might be on the menu tonight.

    Reply
  17. Carrie's Experimental Kitchen says

    August 24, 2012 at 10:43 am

    Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/08/week-31-seafood-frenzy-friday.html

    Reply
  18. Javelin Warrior says

    August 24, 2012 at 1:14 pm

    A beautiful seasonal dish so much more interesting than a simple corn chowder. I especially love the use of shrimp with bacon and paprika. I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for the inspiration…

    Reply
  19. Kevin says

    August 24, 2012 at 6:05 pm

    Anonymous: You can use vegetable, chicken or shrimp broth.

    Reply
  20. Anonymous says

    September 1, 2012 at 9:33 pm

    Loved this soup! I had some leeks that I needed to use, so used them in place of the onion. I roasted the shrimp with olive oil and sea salt and then added them at the end. Simmering the broth with the corn cobs and shrimp shells – fantastic idea.

    Reply
  21. Anonymous says

    September 3, 2012 at 11:57 pm

    This is HANDS-DOWN the BEST corn chowder I have ever made/eaten. I owe it to three factors: fresh corn, smoked paprika, and the corn-cob and shrimp broth. I made a salad and baguette to go along it, but next time I'll leave the salad out. This chowder stands on it's own. Incredible meal and I'm so glad there's leftovers!

    Reply
  22. Anonymous says

    September 11, 2012 at 10:51 pm

    Fantastic soup! thank you for the recipe

    Reply
  23. Lori says

    September 12, 2012 at 2:31 pm

    This looks SO GOOD! I will definitely make this. Photography is fantastic!

    Reply
  24. Gessica says

    September 16, 2012 at 8:31 pm

    I just made this and it's absolutely delicious!!!!

    Reply
  25. Daniellescsu says

    September 30, 2012 at 7:48 pm

    Just made this. I am so sensitive to salt lately so even though I didn't add any, I think it was salty (but delicious) – next time I will use low sodium broth and bacon. BF loved it though. I also only used 1/4 cream.

    Reply
  26. Anonymous says

    October 29, 2012 at 12:26 am

    Made it today and it was delicious!
    Thanks for some new ideas 🙂

    Reply
  27. Anonymous says

    November 8, 2012 at 2:11 pm

    Fabulous recipe! Found it through foodgawker. Simmering the corn cobs and shrimp shells really added tons of flavor. I added some fish to make it more substantial for a standalone dinner.

    Reply
  28. Anonymous says

    December 15, 2012 at 4:04 pm

    Dee-licious!!
    the extra steps are not hard and so worth it!
    I used frozen raw easy peel shrimp. Thaws quick and already deveined…I pulled off the shells and tails with ease and threw them in the broth.
    Great recipe!

    Reply
  29. Culinary Collage says

    January 16, 2013 at 4:05 pm

    This recipe looks amazing….I can just tell that it's full of wonderful flavors…..yum!

    Reply
  30. Chantelle A says

    November 1, 2013 at 1:32 pm

    Made this yummy chowder on this past rainy Halloween night in…and it was AMAZING. I followed the recipe exactly and it turned out perfect. I cannot wait to make this chowder again and again in the future!

    Reply
  31. Dianne says

    February 3, 2015 at 2:11 am

    This looks really good but I noticed that this recipe does not include nutritional information as many other of your recipes do. Could you perhaps add this? Thanks.

    Reply
  32. kevin says

    February 3, 2015 at 10:49 pm

    Chantelle A: Herre you go:
    Serving Size 490 g
    Amount Per Serving
    Calories 292
    Calories from Fat 62
    Total Fat 6.8g
    Saturated Fat 2.6
    Trans Fat 0.0g
    Cholesterol 130mg
    Sodium 998mg
    Potassium 797mg
    Total Carbohydrates 35.5g
    Dietary Fiber 4.4g
    Sugars 6.0g
    Protein 23.7g

    Reply
  33. Sara Brand says

    April 21, 2015 at 5:59 pm

    Yum! Can't wait to try this!

    http://www.biscuitsandburlap.com

    Reply
  34. Brittany Milia says

    June 29, 2016 at 2:08 am

    can you freeze the extra? It turned out to be a lot for just me and my husband.

    Also could you sub Greek yogurt for the cream?

    Reply
  35. cooks42 says

    October 8, 2016 at 9:10 pm

    Kevin~~I can't wait to make this! My great neighbor/friend and I take turns a couple of days a month making a dish of our choice for each each other. This is going to be my pick. Can't imagine them topping this! Kevin, your recipes are so fantastic and you have never steered me wrong.Thanks so much for all of the recipes, past, present and future!!

    Reply
  36. cooks42 says

    October 8, 2016 at 9:15 pm

    Kevin~~ Could I add a little bit of clam juice to the chicken broth I plan to use, or would it mess up the flavor profile? Sorry, I thought of this just as I'd hit the "publish" button. Thanks again!

    Reply
  37. kevin says

    October 10, 2016 at 5:24 pm

    cooks42: Thanks! I'm glad that you have been enjoying my recipes! Yes, you can add some clam juice to the chicken broth!

    Reply
  38. lagatta à montréal says

    September 7, 2017 at 11:19 am

    That looks lovely, though I'd prefer it without bacon. I live near Marché Jean-Talon in Montréal, and although we've had a cool, rainy summer, by now all the mid-summer and early autumn vegetables have arrived.

    Yes, fish sauce of course!

    It isn't too sweet? I find that can be a problem with corn dishes.

    Reply
  39. E.A. says

    July 13, 2018 at 6:53 pm

    Hi Kevin,

    This looks delicious, looking forward to trying it! I’m curious, if you don’t mind my asking, where does the bright red colour come from? It almost looks tomato-based, but clearly isn’t from the ingredients. Is that just the red pepper and paprika?

    Reply
    • kevin says

      July 13, 2018 at 9:39 pm

      The red comes from the red pepper and paprika along with the charring of the corn and browning the vegetables which darkens the sauce.

      Reply
  40. Janet Bradley says

    September 10, 2019 at 4:09 pm

    Could I use crushed tomatoes in this recipe? Sounds AMAZING!!!!

    Reply
    • kevin says

      September 11, 2019 at 11:43 am

      Yes you can! Enjoy!

      Reply
  41. Janet Bradley says

    September 10, 2019 at 4:11 pm

    Please disregard my last question. Regarding the crushed tomatoes

    Reply
  42. Lisa says

    September 11, 2019 at 4:14 pm

    This was a very tasty recipe – perfect for a chilly day. I went the crockpot route and it turned out wonderfully. I mixed the flour with the cream and added it half an hour before serving. It thickened the broth nicely. I also added some cayenne pepper for extra kick along with two tilapia fillets to make it a seafood chowder. Served with pull-apart bread. Delicious. This is an absolute make again.

    Reply
  43. swati singh says

    December 14, 2021 at 7:19 am

    There are lots of food bloggers like this but the best food blog “Shrimp and Roasted Corn Chowder” is yours. Much thanks for giving me a smart blog.

    Reply

Trackbacks

  1. Week 31: Seafood Frenzy Friday | Carrie’s Experimental Kitchen says:
    July 31, 2020 at 3:23 pm

    […] Shrimp and Roasted Corn Chowder […]

    Reply
  2. 65+ Easy Weeknight Shrimp Recipes | Carrie’s Experimental Kitchen says:
    September 16, 2022 at 8:35 am

    […] Shrimp and Roasted Corn Chowder […]

    Reply

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