Easy Shrimp and Corn Chowder Recipe (Dairy-Free Option)
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Y’all are going to love this Shrimp and Corn Chowder Recipe! It’s packed with tender shrimp, fresh veggies, and simple ingredients. The resulting soup is comfort food at its finest– with an irresistible creamy texture and so much flavor!
Why You’ll Love This Shrimp and Corn Chowder
Give me all the cozy soups, stews, and chowders! When the weather cools down and the holidays roll around, I’m always craving warming dishes that feel good for the body and the soul and this Shrimp and Corn Chowder is exactly that.
What I love most about this recipe is that it can be lightened up with minimal effort, made gluten-free or dairy-free with easy swaps, and can be made heartier with additions like potatoes or chopped bacon. The best part is that there’s minimal prep time involved, and the cooking time is just 20 minutes! From start to finish you can have this recipe ready to eat in under half an hour.
If you’re looking for more easy shrimp recipes, check these out: Quick Lemon Pepper Shrimp & Asparagus, Blackened Shrimp Salad, or Chili Lime Shrimp Power Bowls
Ingredient Notes
- medium shrimp: I used fresh shrimp. If you use frozen, make sure to thaw first.
- fresh or frozen corn kernels: Use sweet corn kernels or another variety that you prefer– yellow and white corn both work well.
- large onion: You can use yellow onion or sweet onion.
- minced garlic
- red bell pepper
- chicken broth or vegetable broth
- gluten-free flour or regular all-purpose flour
- coconut milk (full-fat for extra creaminess): Can substitute dairy-free milk of choice or use heavy cream, half and half, or whole milk if not dairy-free.
- dairy-free butter
- tomato paste
- smoked paprika
- cajun seasoning
- salt and black pepper to taste
- fresh parsley
Step-by-Step Instructions
Step 1
Cook the Vegetables: In a large soup pot or large Dutch oven, melt 3 tablespoons of dairy-free butter over medium heat. Add the chopped onion, diced red bell pepper, and minced garlic. Sauté until the onions become translucent and the peppers are soft about 5-7 minutes.
Step 2
Add the Corn and Seasonings: Stir in the corn kernels, 2 tablespoons of tomato paste, 1/2 teaspoon of smoked paprika, and 1 tablespoon of Cajun seasoning. Cook for another 2-3 minutes, allowing the spices to become fragrant.
Step 3
Create the Base: Sprinkle 1/4 cup of gluten-free flour over the vegetables and stir well to combine. This will help thicken the chowder. Gradually pour in the 4.5-5 cups of chicken stock or vegetable broth while stirring to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10-12 minutes, allowing the flavors to meld.
Step 4
Add the Coconut Milk: Stir in the 14 oz can of coconut milk (or dairy-free milk) to the pot. Continue to simmer for another 5 minutes.
Step 5
Blend: Using an immersion blender, blend the soup to thicken it up. Make sure not to blend until smooth, just a quick flash blend. You still want some veggies to be whole.
Step 6
Add Shrimp: Add the peeled and deveined shrimp to the pot. Cook for about 3-4 minutes, or until the shrimp turn pink and are cooked through.
Step 7
Season and Serve: Taste the chowder and adjust the seasoning with salt and pepper to your liking. Remove the pot from heat and let it sit for a few minutes to thicken slightly. Ladle the chowder into bowls, garnish with 2 tablespoons of chopped fresh parsley, and serve hot.
Mac’s Pro Tips
Expert Tips & Substitutions
- To make this recipe dairy-free, use dairy-free milk or canned coconut milk, and vegan butter.
- To make this recipe gluten-free, use a gluten-free flour blend.
- You can always add additional toppings or ingredients as desired. Some additions that work well are diced Russet potatoes, crispy bacon, or chopped green onions.
- To add a kick, feel free to top with red pepper flakes or your favorite hot sauce.
Serving & Storage Tips
Serve this delicious shrimp corn chowder warm, garnished with chopped fresh parsley and a side of crusty bread (or garlic bread) or by itself. You can also serve this chowder with a simple side salad.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Gently reheat over the stovetop or in the microwave.
Recipe FAQs
Chowders are soups that are thicker and heartier than the average soup. They typically include broth and cream and chunky vegetables.
This chowder can certainly stand on its own, or you can serve it with a side of crusty bread and/or a simple green salad.
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Easy Shrimp and Corn Chowder Recipe (Dairy-Free Option)
Ingredients
- 2 lbs. medium shrimp peeled and deveined
- 2.5 cups fresh or frozen corn kernels
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 red bell pepper diced
- 4.5-5 cups chicken or vegetable broth
- 1/4 cup gluten-free flour
- 14 oz can coconut milk (full-fat for extra creaminess) can sub dairy free milk of choice or use heavy cream if not dairy-free
- 3 tbsp dairy-free butter
- 2 tbsp tomato paste
- 1/2 tsp smoked paprika
- 1 tablespoon cajun seasoning
- Salt and pepper to taste
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
- Cook the Vegetables: In a large pot, melt 3 tablespoons of dairy-free butter over medium heat. Add the chopped onion, diced red bell pepper, and minced garlic. Sauté until the onions become translucent and the peppers are soft about 5-7 minutes.
- Add the Corn and Seasonings: Stir in the corn kernels, 2 tablespoons of tomato paste, 1/2 teaspoon of smoked paprika, and 1 tablespoon of Cajun seasoning. Cook for another 2-3 minutes, allowing the spices to become fragrant.
- Create the Base: Sprinkle 1/4 cup of gluten-free flour over the vegetables and stir well to combine. This will help thicken the chowder. Gradually pour in the 4.5-5 cups of chicken or vegetable broth while stirring to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10-12 minutes, allowing the flavors to meld.
- Add the Coconut Milk: Stir in the 14 oz can of coconut milk (or dairy-free milk) to the pot. Continue to simmer for another 5 minutes.
- Blend: Using an immersion blender, blend the soup to thicken it up. Make sure not to blend until smooth, just a quick flash blend. You still want some veggies to be whole.
- Add Shrimp: Add the peeled and deveined shrimp to the pot. Cook for about 3-4 minutes, or until the shrimp turn pink and are cooked through.
- Season and Serve: Taste the chowder and adjust the seasoning with salt and pepper to your liking. Remove the pot from heat and let it sit for a few minutes to thicken slightly. Ladle the chowder into bowls, garnish with 2 tablespoons of chopped fresh parsley, and serve hot.
Notes
Expert Tips & Substitutions
- To make this recipe dairy-free, use dairy-free milk or canned coconut milk, and vegan butter.
- To make this recipe gluten-free, use a gluten-free flour blend.
- You can always add additional toppings or ingredients as desired. Some additions that work well are diced Russet potatoes, crispy bacon, or chopped green onions.
- To add a kick, feel free to top with red pepper flakes or your favorite hot sauce.
Serving & Storage Tips
Serve this delicious shrimp corn chowder warm, garnished with chopped fresh parsley and a side of crusty bread (or garlic bread) or by itself. You can also serve this chowder with a simple side salad. Store leftovers in an airtight container in the refrigerator for up to 4 days. Gently reheat over the stovetop or in the microwave.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The corn and shrimp chowder is on point! I used 1 lb of shrimp and one can pinto beans to add more fiber. The coconut milk makes it taste like a “cream of” soup. So delicious. This one goes into the rotation 💚💚💚