A quick and easy, creamy corn chowder made with veggies, sautéed in bacon drippings, cubed potatoes and shrimp.

Corn Chowder with Shrimp

I started off intending to make this chowder with some frozen crawfish tails, that I was sure I had in the freezer. Unfortunately, after having to hurriedly rearrange things and transfer stuff from the refrigerator freezer, to the deep freeze, courtesy Hurricane Zeta, it was just faster and easier to grab some shrimp.

No worries. They are delicious too! The only difference really, is the flavor that comes from the fat in the crawfish, but honestly it's a good chowder either way. You can even use a combination of the two, or throw in some crab as well. Although not as popular down here, clams may also be substituted. Oysters as well.

It's such a quick and easy dish, loaded with flavor, that you'll love making this, whether it's with shrimp or crawfish. Frozen Louisiana crawfish tails are pricey, but worth it! Do you know how many crawfish you have to peel to get a pound of tails? A lot. Just make sure you're buying a quality product and one that is from Louisiana, not overseas.

As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step by step pictures below. Here's how to make my corn chowder with shrimp.

For this, I like the extra flavor boost that comes with bacon, so I start with a few slices chopped up and render out the fat. Add to that some butter and the veggies and cook those for a few minutes, until they begin to get tender. Sprinkle flour on top and cook that, stirring regularly for about 3 minutes. I don't take it dark. Just a nice, light blonde roux, cooked long enough to cook the flour.

Stir in some broth a little at a time. I usually use chicken, though vegetable or seafood stock will also work. The Kitchen Basics line of stock products is my pantry standby, though when I don't need a whole quart of it, I love using Better Than Bouillon, always in the fridge. Slowly mix in until mixture is smooth. I like to use cubed potatoes for this dish, as they retain their shape and texture a bit better than chopped. I'm using red-skinned potatoes, which have tender skins, so I just give them a good scrub and I don't peel them. Stir in the cubed potatoes, bring mixture to a boil, then reduce heat, cover and let simmer for about 10 minutes, stirring regularly.

Add the corn, seasonings and milk, increase heat to a near boil then reduce again to a simmer. Add the shrimp, green onion and parsley. Continue simmering for another 10 minutes. Taste and adjust seasonings as needed.

I have a Kitchen Aid food processor with a dicing attachment, but I've also had this slicer dicer {affil link} for a long, long time and it comes in handy when you only need to cube dice a few things. I think I bought it from QVC and though I'm sure they don't have this one anymore, you can find a wide variety of them around on Amazon too. {affil link}

Spoon into serving bowls and garnish with a pinch of additional green onion and Cajun seasoning, or red pepper flakes, if desired.

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