Chipotle Shrimp and Corn Chowder

READY IN: 40mins
Recipe by MamaJ

This is one of the best soups I have ever tasted! It is a perfect blend of smoky and spicy. I always quadruple the recipe to feed a crowd. I got this from Cuisine at Home and it has become a favorite with my family and friends. Do yourself a favor and try this recipe!

Top Review by lazyme

Another yum! I followed the recipe as directed with 2 small changes. I used russet potatoes as that is what I had on hand, and only added 1 chipotle chili because I was serving it to some people that don't like spicy. Go figure, lol! But they loved it! This was really good and simple. When I make it next time for myself, I will add more chipotle as I love the smoky spice. Thanks MamaJ for a real treat. Made for PRMR Tag.

Ingredients Nutrition


  1. Saute bacon in a large pot over medium heat until crisp.
  2. Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
  3. Stir in flour and cook one minute.
  4. Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
  5. Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
  6. Add shrimp and cream to soup.
  7. Add salt to taste.
  8. Simmer 5 minutes to cook shrimp.
  9. Serve.
  10. * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.

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