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Shrimp Corn Chowder🥣
Warm up those bellies with a DELICIOUS Shrimp Corn Chowder tonight!
Frozen shrimp were on sale this past week at our local grocery store (my weekly menu is planned around what’s on sale!) so I stocked up the freezer and made a large pot of this Shrimp Chowder!
Our family has been in “comfort food mode” most of this year. Pretty much everything made from scratch, and we’re really enjoying warm, creamy, and hearty meals like this one on the regular!
This chowder is wonderful made with any size of shrimp you may have in your freezer (or whatever is on sale at the market!). If they are really large shrimp, then chop them up into bite sized pieces. Smaller shrimp can be left whole for this chowder.
Any type of milk works great here too…I really enjoy organic unsweetened coconut milk for this one, but cow’s milk, cream, or any nut milk totally works too!
As with most soups, and chowders – they taste even better the next day, so double or triple your batch while you’re at it, and your future self will thank you!
Stays great refrigerated for 3 days, or frozen for up to 2 months.
Makes 6 servings
- 4 slices nitrate-free bacon, chopped
- 4 ribs celery – diced
- 3 medium carrots, diced into 1/4-inch cubes
- 4 cloves fresh garlic – minced
- 3 large russet potatoes, diced very small
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 Tbsps gluten-free flour, or Arrowroot powder
- 1 can (13.5) organic, unsweetened coconut milk
- 4 cups of chicken bone broth, or vegetable stock
- 2 cups fresh or frozen organic corn kernels
- 1/4 tsp ground cayenne pepper
- 1 tsp thyme leaves
- 1-1/2 lbs. frozen peeled & deveined raw shrimp, thawed (If shrimp are very large, then you may want to chop to bite size)
Garnish ideas: sliced green onions and chopped fresh parsley