This Blackened Shrimp Corn Chowder is the perfect blend of smoky heat and creamy comfort. Imagine juicy, spiced shrimp sizzling to perfection, nestled in a rich chowder packed with sweet corn, crispy bacon, and tender potatoes. It’s warm, satisfying, and full of bold flavor in every spoonful—the kind of soup that makes you close your eyes and savor the bite.

Whether you’re looking for a hearty weeknight dinner or a cozy dish to impress guests, this chowder delivers. The bold Cajun spices on the shrimp add that irresistible kick, while the creamy broth tames the heat and balances everything beautifully. Add in bacon for texture and green onions for brightness, and you’ve got a one-pot wonder worth making on repeat.

What Kind of Shrimp Should I Use for Blackened Shrimp Corn Chowder?

Choose large or jumbo shrimp (fresh or frozen and thawed), peeled and deveined, with tails removed for easy eating. Pat them dry before seasoning so the blackening spices stick well and the shrimp sear instead of steam. You want them to develop a flavorful crust that brings depth to the creamy chowder.

Ingredients for the Blackened Shrimp Corn Chowder

Shrimp: The star of this dish. Seasoned with blackening spice and seared for smoky flavor.

Corn: Adds natural sweetness and texture. Use fresh, frozen, or canned—whatever you have on hand.

Bacon: Crispy, salty, and rich—a must-have for added texture and savory goodness.

Potatoes: They soak up flavor and provide a hearty bite. Yukon gold or red potatoes work best.

Onion & Garlic: Essential aromatics that build a flavorful base.

Celery & Bell Pepper: These veggies add a slight crunch and round out the chowder base.

Cajun or Blackening Seasoning: For that smoky, spicy edge. Adjust heat to taste.

Heavy Cream: Makes the chowder luscious and silky.

Chicken Broth: Balances richness and gives the soup body.

Green Onions: For garnish and a fresh finish.

Butter & Olive Oil: For sautéing the veggies and searing the shrimp to perfection.

How To Make the Blackened Shrimp Corn Chowder

Step 1: Season and Sear the Shrimp

Pat your shrimp dry and toss them in Cajun or blackening seasoning until well-coated. Heat a skillet with butter and olive oil, then sear the shrimp over medium-high heat until they develop a crust and turn opaque, about 1-2 minutes per side. Remove and set aside.

Step 2: Cook the Bacon

In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.

Step 3: Sauté the Aromatics

To the bacon drippings, add diced onion, celery, and bell pepper. Cook until softened, about 5 minutes. Add minced garlic and cook for 1 more minute.

Step 4: Build the Chowder Base

Stir in diced potatoes and corn, then pour in the chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15-20 minutes.

Step 5: Add Cream and Bacon

Lower the heat and stir in the heavy cream along with half of the reserved bacon. Let it gently warm through without boiling.

Step 6: Finish and Serve

Return the blackened shrimp to the pot, stirring gently to combine. Simmer for just a couple of minutes to meld flavors. Taste and adjust seasoning with salt and pepper.

Serve hot, garnished with the remaining bacon and a generous sprinkle of green onions.

How to Serve and Store Blackened Shrimp Corn Chowder

This chowder is best served hot and fresh, right after the shrimp are stirred in. The warmth brings out the smoky depth of the seasoning and the sweetness of the corn. Ladle into bowls and top with crispy bacon, sliced green onions, and even a few extra seared shrimp for presentation. Add a side of crusty bread or a green salad to complete the meal.

To store leftovers, let the chowder cool completely before transferring to an airtight container. Keep refrigerated for up to 3 days. Reheat gently on the stove over low heat, stirring often—do not boil or the cream may separate. For freezing, omit the cream and shrimp, then add them fresh when reheating to maintain texture and flavor.

Frequently Asked Questions

What can I use instead of heavy cream?

You can substitute half-and-half or whole milk, though the chowder will be slightly less rich. For a dairy-free option, try coconut milk for a subtle twist.

Can I use pre-cooked shrimp?

Yes, but they won’t get that flavorful blackened crust. If using pre-cooked shrimp, add them at the very end just to heat through.

How spicy is this chowder?

It depends on the Cajun or blackening seasoning you use. Start with less, then add more to taste. You can also stir in a dash of hot sauce for extra kick.

Can I make this vegetarian?

Yes! Skip the shrimp and bacon, and use vegetable broth. Add extra corn, diced bell peppers, or even roasted mushrooms for a meaty texture.

What type of potatoes are best?

Yukon gold or red potatoes hold their shape well and offer a buttery flavor. Russets can break down and make the chowder grainy.

How do I make it thicker?

Mash some of the cooked potatoes in the pot or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) near the end of cooking.

Want More Seafood Dinner Ideas?

If you’re hooked on this Blackened Shrimp Corn Chowder, don’t miss out on these other comforting and flavorful meals:

Creamy Shrimp Chowder with a velvety texture and subtle spice.
Best Marinated Grilled Shrimp for that smoky charred flavor.
Creamy Jamaican Shrimp Rasta Pasta when you’re craving a tropical, creamy heat.
Easy Creamy Polenta with Shrimp for a southern-style cozy bowl.
Garlic Butter Shrimp Scampi Lasagna for something indulgent and show-stopping.

📌 Save this recipe to your Pinterest board so you can always come back to it when you’re craving a cozy, bold-flavored chowder: Life with Nina on Pinterest

Tried it? I’d love to know how it turned out for you! Did you go heavy on the spice or add your own twist? Drop your thoughts in the comments, and feel free to ask questions, too. Let’s cook together and make every dish a little more delicious.

Blackened Shrimp Corn Chowder

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4–6 servings 1x
Category: Soups & Stews
Method: One-Pot / Stovetop
Cuisine: American-Cajun

Print Recipe

Description

This Blackened Shrimp Corn Chowder combines the smoky heat of Cajun-spiced shrimp with the creamy comfort of corn, potatoes, and crispy bacon. It’s a one-pot meal that’s cozy, flavorful, and perfect for weeknight dinners or impressing guests.

Instructions

1. Pat shrimp dry and toss with Cajun seasoning. Heat olive oil and butter in a skillet, then sear shrimp for 1–2 minutes per side. Set aside.

2. In a large pot, cook chopped bacon until crispy. Remove with a slotted spoon, leaving the drippings.

3. Add onion, celery, and bell pepper to the bacon drippings. Cook until soft, about 5 minutes. Add garlic and cook 1 more minute.

4. Stir in potatoes and corn. Pour in chicken broth and bring to a boil. Reduce heat and simmer until potatoes are fork-tender, 15–20 minutes.

5. Lower heat. Stir in heavy cream and half of the cooked bacon. Warm through gently—do not boil.

6. Stir in the blackened shrimp. Simmer for a couple of minutes. Adjust seasoning with salt and pepper. Garnish with remaining bacon and green onions. Serve hot.