White bowl of shrimp chowder with potatoes and corn.

Shrimp Chowder Recipe

  • Author: Christine Pittman
  • Prep Time: 8 minutes
  • Cook Time: 28 minutes
  • Total Time: 36 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


This Shrimp Chowder recipe is amazing served with hot sauce and oyster crackers.

Check the ingredients section in the post above for more information on substitutions for the corn, clam juice, and shrimp.


Units Scale
  • 3 strips raw bacon, chopped
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 2 cups frozen corn, thawed*
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 (8 oz.) bottle clam juice**
  • 3 cups whole milk
  • 2 medium potatoes, cut into 1/2 inch cubes
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. red pepper flakes, optional
  • 1 lb. raw medium shrimp, peeled and deveined***


  1. In a large pot over medium heat, cook the bacon until crispy, stirring occasionally. To the bacon and bacon fat in the pot, add the onion and celery. Cook, stirring occasionally, until softened, 3-4 minutes. Add the corn and the garlic and cook and stir for 30 seconds.
  2. Add the flour and stir to evenly disperse it. Cook and stir for 1 minute. Then, while continuing to stir, slowly pour in the clam juice. While continuing to stir, add the milk. Then add the potatoes, salt, pepper, smoked paprika, and red pepper flakes, if using.
  3. Increase heat to medium-high and bring to a gentle simmer, stirring often. Immediately reduce heat to low**** and cook, stirring occasionally, until potatoes are fork-tender, about 12-15 minutes.
  4. Stir in the shrimp. Cook, stirring occasionally, until the shrimp are opaque and pink, about 3-4 minutes. Taste and add more salt and pepper, if desired.
  5. Ladle soup into bowls and serve.

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*You can substitute a 15 oz. can of corn, drained, instead of frozen corn.

**You can substitute 1 cup of seafood or fish stock. Or simmer shrimp shells with a cup of water, cool it to room temperature, and use that.

***To use canned shrimp instead of fresh, substitute two 4 oz. cans, do not drain.

****Be careful not to let the chowder boil, it can cause the milk to curdle. It will still be safe to eat if that happens.