Who doesn’t love an easy and simple shrimp chowder recipe? This simple shrimp chowder recipe is loaded with tons of shrimp and bacon. It’s an absolutely incredible dinner!
I had lofty goals to make two or three different shrimp recipes tonight, so I went out and bought tons of different ingredients and three pounds of shrimp, figuring about 1 pound of shrimp per recipe. Well, I got lazy and ended up just making shrimp chowder. with loads of. shrimp. Seriously…this shrimp chowder is almost overflowing with shrimp.
For this recipe, I highly recommend taking an additional 20 minutes to make your own shrimp stock. You will notice an amazing difference in the richness of the broth. My husband LOVED it and after two bites, declared: “I rate this 4.5/5. I would give you a 5, but you need to have something to aspire to.” So, take that for what you will!
I also roughly chopped most of the shrimp but left a few shrimp whole. This adds to the “shrimp in every bite” philosophy I have when I make shrimp chowder!
Looking for more shrimp recipes? Check my archives!
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Simple Shrimp Chowder
- 3 pounds unpeeled shrimp 26/30
- 2 tablespoons butter
- 12 ounces slab bacon cut into lardons
- 2 leeks white and light green parts only, rinsed and sliced crosswise
- 2 large russet potatoes scrubbed and diced into 2'' cubes
- 6 plum tomatoes roughly chopped
- 14.5 ounce can of creamed corn
- ⅔ cup heavy cream
- 1 teaspoon celery salt
- Cayenne pepper to taste
- Salt and pepper to taste
- Minced chives for serving optional
- Peel and devein the shrimp, and reserve the shrimp shells. Roughly chop most of the shrimp, keeping about 15-20 shrimp whole. Chill in the fridge until ready to use.
Prepare Shrimp Stock:
- Heat the butter in a large stock pot. Once frothy, add the shrimp shells. Cook for 5 minutes, mashing gently with your spoon every so often. Add 8 cups of water. Bring to a low boil and then simmer for 15 minutes. Drain and reserve the stock. Discard the shrimp shells.
Start the Chowder:
- Wipe out the stockpot and return to the heat. Add the bacon and cook over medium-high until crispy, turning every so often; about 7-8 minutes.
- Add the chopped leeks and cook until softened about 7-10 minutes. Add the potatoes, tomatoes, and creamed corn and stir to combine. Pour in the reserved stock and bring to a boil. Lower heat, season with pepper, celery salt, and a touch of cayenne pepper to taste. Reduce heat and simmer the soup for about 30 minutes to allow the flavors to blend.
Cook the Shrimp:
- Increase heat to medium-high and add the shrimp to the soup and cook for 5-7 minutes until the shrimp are cooked through.
Finish the Shrimp Chowder:
- Add heavy cream and stir to combine, cook for 5 additional minutes before removing from the heat. Taste and adjust seasoning as necessary.
- Divide soup between bowls, making sure each bowl gets one or two whole shrimp. Garnish with chives and a touch of cayenne powder if desired. Enjoy!