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+ servings

Shrimp and Corn Chowder

Sweet corn and perfectly cooked shrimp in a dairy-free chowder all served up in under 30 minutes!
Course Main Course, Soup
Cuisine American
Keyword chowder, cornbread, shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 351kcal


  • immersion blender


  • 2 tablespoons olive oil, divided
  • 1 pound shrimp, peeled & deveined (I use medium sized but any size will work)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups frozen sweet corn, divided
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons cajun seasoning
  • 2 cups low sodium veggie broth
  • 1 large russet potato, peeled & diced
  • 1 bay leaf
  • 1 14 oz can coconut milk
  • ¼ cup chopped fresh parsley
  • 1 tablespoon sherry wine or alternative acid


  • On medium-high heat, heat 1 tablespoon of the olive oil in a large dutch oven or soup pot. Add the shrimp, salt, and pepper. (about 3 minutes, depending on the size of the shrimp)
  • Cook the shrimp just until pink, add 1 cup of the frozen corn, stir to coat, and then remove from heat and set aside.
  • Add the additional 1 tablespoon of olive oil into the pan and heat the oil.
  • Add the onion and cook until transparent, about 3 minute.
  • Add the minced garlic and cajun seasoning and saute until fragrant, about 1 minute.
  • Add the broth, additional 1 cup of corn, diced potato, and bay leaf. Bring to a low boil and simmer for 12-15 minutes. Stir the bottom of the pan to pull up the yummy drippings.
  • Remove the bay leaf from the pot and add the can of coconut milk.
  • Bring it back up to a low boil, remove from heat, and puree the soup using a immersion blender. (note, it isn't necessary to puree the soup for flavor but texture. If you don't have an immersion blender go ahead and try it without blending)
  • Add back in the shrimp & corn, the fresh chopped parsley, and 1 tablespoon of sherry wine (or another acid like lemon juice, vinegar, or white wine).
  • Serve immediately with additional fresh chopped parsley


To save leftovers, remove the shrimp and store it separately from the chowder. This helps keep the shrimp from getting over cooked with reheating. 


Calories: 351kcal | Carbohydrates: 39g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 700mg | Potassium: 736mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1261IU | Vitamin C: 22mg | Calcium: 192mg | Iron: 4mg