Blackened Shrimp Corn Chowder

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Rich, spicy, and loaded with Southern comfort, this Blackened Shrimp Corn Chowder is a bowl of warmth your taste buds won’t forget. With smoky bacon, sweet corn, creamy potatoes, and bold blackened shrimp, it’s the ultimate cozy-weather meal. The flavor is layered and luxurious without being too heavy, making it a perfect choice for a hearty weeknight dinner or weekend indulgence.

The charred seasoning on the shrimp adds a deep Cajun kick that pairs beautifully with the natural sweetness of corn. Add a touch of cream and a sprinkle of green onions, and you have a chowder that hits every note—spicy, creamy, savory, and satisfying.

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Why You’ll Love This Blackened Shrimp Corn Chowder

This chowder brings together bold flavor and comforting texture in every spoonful. The shrimp are pan-seared with blackened seasoning for a smoky crust, and the corn adds a burst of sweetness to balance the heat. Creamy potatoes and crispy bacon bring richness, while fresh herbs and scallions add a pop of freshness. It’s easy to make, endlessly satisfying, and tastes even better the next day.

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What Kind of Shrimp Should I Use?

Use large, raw shrimp—preferably peeled and deveined. Frozen shrimp is perfectly fine as long as it’s thawed and patted dry before cooking. Look for wild-caught shrimp for better flavor and sustainability. And don’t skip the blackened seasoning—it’s key to giving this dish its bold, smoky flavor.

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Ingredients for the Blackened Shrimp Corn Chowder

This dish is all about flavor-building, and every ingredient has a role:

• Shrimp: The star of the dish, tossed in blackened seasoning and seared for bold, smoky flavor.
• Corn: Adds bursts of sweetness that balance the spice.
• Bacon: Gives the soup a smoky, salty backbone.
• Potatoes: Creamy and hearty, they soak up the broth beautifully.
• Onion and Celery: Classic chowder aromatics that build savory depth.
• Garlic: Adds a pungent richness that enhances the shrimp.
• Heavy Cream: For that luscious, velvety chowder texture.
• Chicken Broth: The base that brings it all together.
• Green Onions and Parsley: Fresh herbs to finish and brighten the soup.
• Blackened Seasoning: Essential for coating the shrimp and adding Cajun flavor to the chowder.

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How To Make the Blackened Shrimp Corn Chowder

Step 1: Crisp the Bacon

Cook chopped bacon in a large pot over medium heat until crispy. Remove and set aside, but leave a couple of tablespoons of bacon fat in the pot.

Step 2: Sauté the Aromatics

Add diced onion and celery to the bacon fat and sauté until softened. Stir in minced garlic and cook until fragrant.

Step 3: Simmer the Base

Add diced potatoes, corn, and chicken broth. Bring to a boil, then reduce to a simmer until the potatoes are fork-tender.

Step 4: Sear the Shrimp

While the chowder base is simmering, toss shrimp in blackened seasoning. Sear them in a hot skillet with oil until charred and just cooked through. Set aside.

Step 5: Finish the Chowder

Stir heavy cream into the pot and let it warm through. Add half the bacon and adjust seasoning with salt and pepper.

Step 6: Serve

Ladle into bowls and top with blackened shrimp, remaining bacon, sliced green onions, and fresh parsley. Serve hot.

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Serving and Storing Blackened Shrimp Corn Chowder

This chowder is best enjoyed hot and fresh, but the flavors deepen beautifully as it sits. Serve it in generous bowls topped with bacon and herbs for a cozy dinner that feeds 4 to 6 people comfortably.

To store, let the chowder cool completely and transfer to an airtight container. It keeps well in the fridge for up to 3 days. Reheat gently on the stove—add a splash of broth or cream to bring it back to life.

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What to Serve With Blackened Shrimp Corn Chowder?

Crusty Garlic Bread

Perfect for dipping and soaking up the creamy broth.

Classic Garden Salad

A crisp, refreshing side that balances the richness of the chowder.

Southern Cornbread

Adds a sweet, buttery bite that complements the smoky spice.

Roasted Veggies

Lightly roasted zucchini, carrots, or Brussels sprouts bring extra color and texture.

Iced Sweet Tea or Lemonade

A cool and sweet drink to mellow the heat from the blackened shrimp.

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Frequently Asked Questions

Can I use frozen corn?
Yes! Frozen corn works great and adds the same sweet crunch. Just add it straight to the pot—no need to thaw first.

What if I don’t have blackened seasoning?
You can make your own with a mix of smoked paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper.

Can I make it dairy-free?
Absolutely. Use full-fat coconut milk or a dairy-free cream alternative. The texture and flavor will still be rich and satisfying.

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Want More Soup Ideas with a Kick?

If this chowder hits the spot, you’ll want to check out these cozy favorites too:

• Spicy Coconut Shrimp Soup: A Warming Flavor-Packed Delight
• Creamy Broccoli Cheddar Soup
• Tuscan Bean Soup
• Easy Vegetable Beef Soup
• Slow Cooker Chicken Tortilla Soup

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Save This Pin For Later

Love hearty soups with a little kick? Pin this Blackened Shrimp Corn Chowder to your comfort food board. Whether you’re cooking for a chilly night or planning a seafood-themed dinner, this one’s a keeper.

Let me know in the comments how yours turned out! Did you go full spice or tone it down? Swap anything in or out? I’m all ears—sharing helps us all get better in the kitchen.

And if you’re looking for more daily cooking inspiration, visit my Pinterest: Nora Nosh Recipes.

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