Creamy Shrimp & Corn Chowder With Chipotle

With a Texas-sized kick from chilies, this Shrimp & Corn Chowder with Chipotle is a hit for creamy soup lovers! Loaded with sweet shrimp, corn, and savory vegetables, it’s a rich, smoky dish that will warm you up. Grab your spoon, and let’s get cooking!

This hearty and creamy chowder has been a favorite in my kitchen for over 20 years. I used to make it back when I ran my deli in Texas, and now chipotle is beloved all around the world. What makes this soup special is the perfect balance of heat, smokiness, and the natural sweetness of corn and shrimp. It’s the ultimate comfort food for chilly nights or casual gatherings.

What Are Chipotles?

Chipotles are smoked jalapeños, and for this recipe, we’re using chipotle peppers in adobo sauce. They add a deep smoky flavor and a serious punch to this chowder. If all you have is chipotle powder, that works too—just use about 1/2 teaspoon and adjust to your preferred spice level.

Ingredients:

• Bacon – Chopped.
• Carrots – Diced.
• Onions – Diced.
• Celery – Diced.
• Potato – Peeled and diced.
• Garlic – Finely chopped.
• Chipotle in adobo sauce – Finely chopped.
• Low-sodium chicken broth
• Dried thyme
• Bay leaf
• Red bell pepper – Diced.
• Corn niblets
• Shrimp – Peeled and deveined.
• Heavy cream
• Salt
• Pepper

For the slurry:

• All-purpose flour
• Water

How To Make Shrimp & Corn Chowder with Chipotle:

1. In a large pot, sauté the chopped bacon with the onion, celery, and carrots over medium heat for about 6 minutes, until the onion is translucent. Add the garlic and cook for an additional minute. Drain off excess bacon fat.
2. Add the chicken broth, bay leaf, thyme, minced chipotle, and diced potatoes. Let it simmer for about 10 minutes, until the potatoes are tender.
3. Make a slurry by whisking the flour and water together until smooth. Stir in the red bell pepper, corn, and the slurry. Bring the soup back to a simmer.
4. Add the shrimp and heavy cream. If your shrimp are already cooked, simply heat the soup through. If they’re raw, simmer for a few minutes until the shrimp are fully cooked. Season with salt and pepper to taste, then serve.

Step-By-Step Process

What Kind of Shrimp Should I Use for This Shrimp & Corn Chowder?

For this chowder, you want shrimp that will hold up well and give you those hearty, satisfying bites. Avoid using salad shrimp, as they tend to shrink and become too small when cooked, which isn’t ideal for a thick, chunky soup.

I recommend using Easy Peel shrimp, also known as zippered shrimp. These are already deveined and have a slit down the back, so removing the shell is quick and easy—saving you time and effort in the kitchen.

If you’re working with larger shrimp, feel free to cut them into pieces to ensure you get shrimp in every bite of your chowder. That way, you’ll have perfect, meaty chunks throughout the dish!

Chef Jenn’s Tips:

• Use low-sodium or homemade chicken broth to control the salt in this dish.
• Frozen corn works just fine here for convenience.
• If you like your chowder spicier, add more chipotle or adobo sauce to taste.
• Look for bacon ends for an economical option, or ask your butcher.

Make It A Meal

This chowder pairs well with a simple sandwich like a Rachel Sandwich or some crusty bread with tomato jam. It also works great as a starter to heartier dishes like Turkey Stuffed Shells with Pesto.

Storage:

Cool the chowder completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw it and warm it on the stovetop or in the microwave.