Chipotle Shrimp and Corn Chowder

Total Time
Prep 40 mins
Cook 0 mins

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!

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.


Most Helpful

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.

lazyme February 05, 2011

Fantastic Soup! The only changes I made were to use 1 can of corn and I only had russet potatoes on hand, but this chowder is so satisfying on a cold day! It is sweet and smoky and great with rustic bread and butter. I used 2 whole chipotle chiles (about 2 Tbsp), since we normally love spicy food, but it was almost too much, so I will probably back off next time.

zephanie January 09, 2009

Wow! The smokey flavor from the bacon and chipotle is so tasty and there is the little kick from the chipotles too. I used one whole chipotles pepper with about 1 tsp extra of adobo sauce. I used 1 1/2 cups of light cream in place of the heavy cream and used one can of corn instead of frozen. I also had to sub vermouth for the sherry as I was out. It worked well but I really think sherry would be the better choice. Thanks MamaJ for a wonderful chowder!

Kim127 November 06, 2008

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