Corn Chowder with Shrimp, Cream Cheese & More…

Andy Anderson !


I love making chowders… all kinds of chowders. Or, as they say in New England: I want mo’ chowda.

But if the wisdom of talking about chowders in the middle of the Summer seems strange, then you haven’t been around Wichita, Kansas this year. The weather is wet and cool, and I can almost feel Autumn in the air… Well, almost.

This chowder is the result of today’s time in the old test kitchen. It’s Sunday, and no one is here but me… mad scientist at work.

So you ready… let’s get into the kitchen.


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30 Min
25 Min
Stove Top



  • 1/4 c
    olive oil, extra virgin
  • 2 Tbsp
    fresh basil, minced
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 12
    shrimp u 16/20

  • 1/2 medium
    yellow onion, diced
  • 6 medium
    yukon gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 1/4 c
    whole milk
  • 1 1/4 c
    heavy cream
  • 1 1/4 c
    chicken stock (not broth)
  • 8 oz
    cream cheese, softened
  • 3 or 4 medium
    ears sweet corn, with the kernels removed
  • 4 slice
    slab bacon, diced
  • ·
    cayenne pepper, to taste
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 1 tsp
    creole seasoning, or to taste
  • 1 medium
    lime, cut into wedges

How to Make Corn Chowder with Shrimp, Cream Cheese & More…


  2. Gather your ingredients.
  3. Remove the shells (leave the tails) from the shrimp, and devein. Reserve the shells.
  4. Mince the basil.
  5. In a bowl, mix the ingredients for the marinade, and add the shrimp.
  6. Cover and refrigerate for at least 30 minutes.
  8. Remove the husks from the corn and clean off all the strands of silk.
  9. Remove the corn from the cobs, and reserve the cobs.
  10. Add the milk, cream, and chicken stock to a saucepan, and then add the corncobs and the shrimp shells.
  11. Bring up to a simmer, and then reduce slightly and keep warm.
  12. Add the diced bacon to a pot large enough to hold the ingredients for the chowder (cast iron is good).
  13. Cook over medium heat, until browned but not too crispy
  14. Remove from pot with a slotted spoon, and allow bacon to drain on paper towels.
  15. Dice the onion.
  16. Remove all but two tablespoons of bacon grease from the pot, and then add the onions. Cook over medium heat until softened and translucent, about 5 to 8 minutes. Do not let the onions brown or, heaven forbid, burn.
  17. Dice the potatoes (I leave the skins on).
  18. Add the diced potatoes, and cook for an additional 4 minutes.
  19. Remove the corncobs and shrimp shells from the milk/cream/stock mixture and add to the pot.
  20. Bring the mixture up to a light boil, and then immediately reduce to a slow simmer.
  21. Continue to simmer until the potatoes are nice and tender, about 10 to 15 minutes.
  22. Add the sweet corn and simmer for an additional 5 minutes.
  23. Remove about 1.5 cups of the solid material from the chowder by using a slotted spoon, and reserve.
  24. Add the softened cream cheese to the pot
  25. Puree the remainder of the soup in a food processor or use an immersion blender, until smooth.
  26. Return the solids back to the soup, and add the bacon.
    Taste, and then add any additional spices, if needed.
  27. Remove the shrimp from the marinade, and discard the marinade.
  28. Add three shrimp to a skewer and then repeat for the other shrimp. You should have four skewers with threee shrimp on each skewer.
  29. Sear the shrimp skewers on a hot grill pan, or on your BBQ, for 2 to 3 minutes per side.
  30. Ladle the soup into four bowls, place the shrimp skewers over the bowl, and serve with the lime wedge. Enjoy
  31. Keep the faith, and keep cooking.

Printable Recipe Card

About Corn Chowder with Shrimp, Cream Cheese & More…

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Wheat Free Soy Free
Other Tag: Quick & Easy

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