Easy Shrimp and Corn Chowder Recipe (Dairy-Free Option)

an overhead shot of shrimp and corn chowder in a bowl with a green background

5 from 1 vote

Easy Shrimp and Corn Chowder Recipe (Dairy-Free Option)

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!

Prep Time5

Cook Time20

Total Time25

Course: Dinner/Soup

Cuisine: Cajun

Diet: Diabetic

Method: Stovetop

Servings: servings

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