Blackened Shrimp and Corn Chowder is a hearty, flavorful dish with blackened shrimp, crispy bacon, vegetables, and potatoes, all in a creamy base with a hint of blackened seasoning. I like to serve it with crusty bread for dipping—I don’t want to leave any of those delicious flavors behind! And, this one-pot meal is definitely filling enough to be the main course. If you’re craving something with a bit more heat, try my Jalapeño Popper Corn Chowder—it’s just as creamy and comforting, but with a spicy kick.
Ingredients & Substitutions
- Shrimp: Look for large raw shrimp that have been deveined and have the tails removed. If using fresh shrimp, you can easily peel and devein them. To peel, start from underneath. To devein, make a shallow slit along the back and remove the black vein with a knife tip. You can leave the tails on or off (we removed them). Adjust the cooking time if using smaller or larger shrimp. Precooked shrimp can also be used—just add the seasoning when warming them up.
- Blackened Seasoning: A key ingredient in this recipe is the blackened seasoning. If you don’t have any on hand, make your own! Homemade seasonings will pack the most flavor. The seasoning is used on the shrimp and in the chowder. Once you make some of the seasoning, use it in my Blackened Steak and Shrimp Alfredo, too!
- Bacon: I prefer thick-cut bacon so I can taste it in every bite (or close to every bite, at least)! I don’t want it to get ‘lost’ in the other ingredients. But, you can use bacon you have on hand or try turkey bacon. After cooking the bacon, leave the grease in the pot to cook the vegetables (onion, red bell pepper, celery, and garlic).
- Potatoes: Yukon Gold potatoes are used because they are creamy and have a nice texture that holds up well in chowder. They also blend nicely with the other ingredients. If you can’t find Yukon Gold potatoes, you can use other types like Russet or Red potatoes. Russets are a bit more starchy, so they might make the chowder a little thicker, while red potatoes hold their shape better and add a slightly firmer texture.
- Corn: Use fresh or frozen corn kernels in the chowder. If using frozen, first, let it thaw before adding it to the chowder.
Can I Make Corn Chowder Without A Blender?
Blending half of the chowder in the blender (or using an immersion blender) makes it creamier, but you don’t have to do this if you don’t want to. If you skip blending, the chowder will be heartier and chunkier, which some people really like. (I don’t mind the heartier texture at all!) It just depends on what you prefer.
Can I Make This Chowder Spicier?
I loved the chowder as-is (I am not a huge fan of spicy food, but this does have a kick), but, yes, you can make the chowder spicier. Try adding more blackened seasoning, hot sauce, or cayenne pepper. You can also include spicy peppers like jalapeños to give it an extra kick. Adjust the heat to your preference!
What To Serve With Blackened Shrimp and Corn Chowder
Here are some delicious options to serve with blackened shrimp and corn chowder:
- Crusty bread like a French baguette or ciabatta bread
- Cornbread (or cornbread muffins)
- Focaccia breadsticks (Make these anytime you need the BEST garlic breadsticks!)
- Roasted Brussels sprouts, roasted carrots, or roasted asparagus
- Cheesy Butter Swim Biscuits
Storing & Reheating Blackened Shrimp and Corn Chowder
To store leftover blackened shrimp and corn chowder, first, let it cool to room temperature. Next, store the chowder in an airtight container in the refrigerator. (I like to portion the chowder into a few containers for easy grab-and-heat lunches!) It will last up to 3-4 days. Reheat the chowder gently on the stovetop or microwave. I actually just warmed up a bowl of the chowder in the microwave and it was delicious!
Can I Freeze Blackened Shrimp and Corn Chowder?
Yes, you can freeze blackened shrimp and corn chowder. However, I suggest freezing the chowder without the heavy whipping cream. (You can add that when reheating if preferred.) Once cooled, store the chowder in a freezer-safe bag or container, leaving some room for expansion. It can be frozen for up to 3 months. When ready to enjoy, thaw the chowder in the refrigerator overnight before reheating.
Blackened Shrimp and Corn Chowder
Ingredients
Shrimp
- 1 pound uncooked shrimp, peeled, deveined, tails removed
- 1 tablespoon blackened seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Chowder
- 4 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 1 teaspoon garlic, minced
- 1 red bell pepper, diced
- 2 ribs celery, diced
- 4 cups (32 ounces) chicken broth
- 2 large Yukon gold potatoes, peeled, diced into ¼-inch cubes
- 2 cups (330 g) corn kernels, fresh or frozen
- 1 cup (238 g) heavy whipping cream
- 1 tablespoon blackened seasoning
- green onions, chopped for garnish
Instructions
- In a medium bowl, toss the shrimp with blackened seasoning, salt, and pepper.
- To a large pot over high heat, add oil. Once hot, add the shrimp in a single layer and cook for about 1-2 minutes per side, until seared and fully cooked. Transfer the shrimp to a plate. Set aside.
- Reduce the heat to medium. To the same pot, add the bacon. Cook until crispy, 8-10 minutes. Using a slotted spoon, remove the bacon and set it on the plate with the shrimp, leaving the bacon drippings in the pot.
- Add the onion, pepper, and celery to the pot with the bacon drippings. Cook, stirring occasionally, until the vegetables are softened, about 3-5 minutes.
- Add the garlic and cook for 1 more minute.
- Stir in the broth, potatoes, and corn. Increase the heat to bring the mixture to a boil, then reduce the heat to low and let it simmer until the potatoes are tender, about 15-20 minutes.
- Pour in the heavy cream and 1 tablespoon of blackened seasoning. Stir to combine.
- Carefully transfer about 2 cups of the chowder to a blender and blend until smooth. (Be careful, the liquid will be hot.) Or, use an immersion blender.
- Return the blended chowder to the pot. Add the cooked shrimp and bacon to the pot, stirring to warm them through.
- Garnish with green onions before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This chowder is really flavorful with the blackened shrimp and bacon. I enjoyed it a lot!
Elizabeth
I love this chowder! I like the balance of the cream with the chicken broth. And the flavors really popped from the blackened seasoning!
Bella
This chowder is really tasty. I could eat this often, for sure.
Annabelle
This chowder is simple, flavorful, and hearty enough to be the main course.
Selena
Delicious! The bacon and blackened shrimp make the chowder extra savory. It’s filling and tasty.
