Shrimp & Corn Chowder with Chipotle

With a big ol’ Texas-size kick from chipotles, this Shrimp & Corn Chowder with Chipotle is a big hit with creamy soup fans! Loaded with sweet, tender shrimp, corn, and other tasty veggies, grab a spoon and let’s get cooking!

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I’ve been making this hearty and creamy soup for more than 20 years, back to the days when I had my deli. That was in Texas, but now chipotle is loved all over the world, and everyone loves this delish chowder!

What You Need To Make Shrimp & Corn Chowder With Chipotle

• A big ol soup pot
• Knife for chopping
• Cutting board

What Are Chipotles?

Chipotles are smoked jalapenos. They start with red, ripened jalapenos and then smoke them. You can get chipotle peppers in adobo, a zesty tomato sauce, or dried and ground.

For this recipe, we’re going to use chipotle peppers in adobo. The sauce that they’re packed in is going to add a serious pop of flavor. You can use dried chipotle powder if that’s all you got. Just use 1/2 tsp of powder and add more to get it as spicy as you like it.

Chipotle peppers, either dried or in adobo sauce, add a lovely and unique smoky flavor to this soup that really makes it unique!

Ingredients

• Bacon – Cook until crisp so it adds crunch, not chewiness. Reserve the bacon fat for sautéing the vegetables—it adds smoky flavor.
• Carrots – Dice them small so they cook evenly with the celery and onion.
• Onions – Yellow or white onion works. Red onion is too sweet for this chowder.
• Celery – Dice it small so it cooks at the same rate as the other vegetables.
• Potato – Yukon Gold potatoes work best. They break down slightly and help thicken the chowder. Russet potatoes work but won’t thicken as much.
• Garlic – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
• Chipotle in adobo sauce – Use canned chipotle peppers in adobo sauce. Start with one pepper and add more if you want extra heat. The adobo sauce adds smoky, tangy flavor.
• Dried thyme – Dried thyme goes a long way. Measure carefully or it’ll overpower the chowder.
• Dried bay leaf – Remove before serving—bay leaves aren’t edible.
• Red bell pepper – Any color bell pepper works, but red adds the best sweetness.
• Corn niblets – Fresh corn cut off the cob has the best flavor. Frozen corn works great—use it straight from the freezer, don’t thaw. Canned corn works in a pinch but drain it well.
• Shrimp – Use raw shrimp, peeled and deveined. Add them at the end so they don’t overcook and turn rubbery.
• Heavy cream – Don’t substitute with half-and-half or milk. The chowder won’t be rich or creamy enough.
• Salt – I use kosher salt. Taste before adding all of it—the bacon already adds salt. Pepper – Freshly cracked black pepper tastes best, but pre-ground works.

For the flour slurry

• All-purpose flour
• Water

How To Make This Easy Shrimp Chowder Recipe

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by chopping and frying the bacon. This is going to give us some lovely fat to work with. Sautee the veggies in the bacon fat. Add a bit more oil if you need it.

Add the chicken broth and spices and let it simmer, covered, for about 20 minutes. Add the red bell pepper, corn, potatoes, and the flour slurry bring to a simmer and cook uncovered for about 10 minutes to thicken and cook the potatoes.

Add your shrimp – if you’re using cooked shrimp, just heat the soup to a boil, and you’re good to go! If you’re using uncooked shrimp, simmer the soup for 2-3 minutes to cook the shrimp through.

What Kind of Shrimp Do I Use In This Shrimp & Corn Chowder Recipe?

Any kind of shrimp will work, but I wouldn’t use salad shrimp.

Salad shrimp tend to get really, really tiny when you cook them, and you want a nice, thick, chunky soup.

Easy Peel shrimp are a gift to cooks everywhere! No more tedious deveining! Also called zippered shrimp, these shrimp are already deveined and slit down the back so you can just slip the shell off.

If you’re using really big shrimp, cut them into pieces to make sure there’s shrimpy goodness in every bite.

Chef Jenn’s Tips To Make Easy Shrimp Corn Chowder

• Use no or low-sodium chicken broth – or better yet homemade – to control the sodium in this soup.
• Use frozen corn niblets to keep it simple.
• Ask your butcher for bacon ends – this is an economical cut of bacon that is perfect in recipes like this. Sometimes you can buy packs of bacon ends and pieces in the grocery store, too.
• Start with 1 tbsp of chipotle and adobo. You can add more later if you like it spicy.

What To Serve With Shrimp & Corn Chowder with Chipotle?

A good sandwich like this Rachel Sandwich or crusty heel of bread with this amazing Tomato Jam is all you need with this tasty soup. Or, go for a nice green salad. I also like to pair a smaller serving of this chowder with hearty dishes like Turkey Stuffed Shells with Pesto.

Is This Shrimp Chowder Recipe Freezer Friendly?

Yes! In fact, I almost always have some of this soup frozen. It’s my favorite soup in the whole wide world!

Simply chill it thoroughly and then package it in freezer-safe containers for up to three months.

To reheat it: thaw it and then heat it in a pot on the stovetop or in the microwave.