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Close-up view of a bowl of creamy Smoked Shrimp Corn Chowder topped with bacon and fresh thyme.

Smoked Shrimp and Corn Chowder

This Smoked Shrimp and Corn Chowder is a comforting bowl of creamy goodness, featuring plump, smoky shrimp and sweet corn in a rich, flavorful broth with tender potatoes and savory bacon. It’s an irresistible twist on a classic.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Seafood
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Smoked Shrimp
  • 1 lb large shrimp peeled, deveined, tails on or off
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the Chowder
  • 4 slices thick-cut bacon diced
  • 1 tbsp unsalted butter if needed, after bacon fat
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth low sodium recommended
  • 1/2 cup clam juice optional, for extra seafood depth
  • 2 medium Yukon Gold potatoes peeled and diced into 1/2-inch cubes
  • 1 tsp fresh thyme leaves chopped, or 1/2 tsp dried
  • 1 bay leaf
  • 2 cups corn kernels fresh or frozen (thawed)
  • 2 cups half-and-half or 1 cup heavy cream + 1 cup whole milk
  • 1/4 tsp cayenne pepper optional, for a kick
  • Salt to taste
  • Freshly ground black pepper to taste
  • Dash hot sauce e.g., Tabasco, optional
For Garnish
  • Fresh chives or parsley chopped
  • Extra bacon bits from the cooked bacon

Equipment

  • Smoker (or grill with smoke box/pellet tube)
  • Large Dutch oven or heavy-bottomed pot
  • Cutting Board
  • Sharp Knife
  • Whisk

Method
 

Prepare the Smoked Shrimp
  1. Preheat your smoker to 225-250°F (107-121°C). If using a grill, prepare for indirect low heat with wood chips/chunks for smoke.
  2. In a medium bowl, toss the peeled and deveined shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
  3. Arrange the seasoned shrimp in a single layer on a wire rack or perforated pan. Smoke for 15-20 minutes, or until the shrimp are just cooked through and opaque. Be careful not to overcook. Remove from smoker, let cool slightly, then coarsely chop and set aside.
Start the Chowder Base
  1. In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Using a slotted spoon, remove the bacon bits and set aside for garnish. Leave about 1-2 tablespoons of bacon fat in the pot; drain excess if necessary, or add 1 tablespoon of butter if you prefer or if there isn't enough fat.
  2. Add the diced onion and celery to the pot with the bacon fat. Sauté over medium heat for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
  4. Gradually whisk in the chicken broth and clam juice (if using), ensuring there are no lumps. Bring the mixture to a gentle simmer.
Simmer and Finish the Chowder
  1. Add the diced potatoes, fresh thyme, and bay leaf to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
  2. Stir in the corn kernels and half-and-half (or cream/milk mixture). Heat through gently over low heat, stirring frequently, until warmed. Do not allow the chowder to boil after adding the dairy, as it can curdle.
  3. Remove the bay leaf. Season the chowder with salt, black pepper, and cayenne pepper (if using) to taste. Add a dash of hot sauce if desired for an extra layer of flavor.
  4. Fold in the chopped smoked shrimp. Heat for just 1-2 minutes to warm the shrimp through; avoid prolonged cooking.
Serve
  1. Ladle the hot Smoked Shrimp and Corn Chowder into bowls. Garnish generously with fresh chopped chives or parsley and the reserved crispy bacon bits. Serve immediately.

Notes

For those without a smoker: You can pan-sear the seasoned shrimp quickly in a hot skillet for 2-3 minutes until just cooked, then add a pinch of liquid smoke or extra smoked paprika to the chowder base to enhance the smoky flavor. This chowder tastes even better the next day, allowing the flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if needed to thin.