Northern Shrimp and Corn Chowder

Northern Shrimp and Corn Chowder

A delicious and sustainable MSC Certified shrimp chowder with corn and herbs recipe from Louisbourg Seafoods.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Soup
Cuisine Non Specific
Servings 6


  • 1 cup 90/120 Cooked Shrimp
  • 30 90/120 Cooked Shrimp for garnish
  • 4 cups Vegetable or Fish Stock
  • 2 cups 35% Cream
  • 2 cups Frozen Corn Kernels
  • 2 cups Potatoes Peeled and Diced
  • 1 cup Onion Finely Diced
  • 2/3 cup Carrot Finely Diced
  • 2/3 cup Celery Finely Diced
  • 1/3 cup All Purpose Flour
  • 2 tbsp Canola Oil
  • 2 tbsp Garlic Minced
  • 1 tbsp Butter Unsalted
  • 12 sprigs Thyme Chopped
  • 2 Bay Leaves
  • Salt and Pepper To Taste
  • Cayenne Pepper To Taste
  • Paprika To Taste
  • Dried Parsley To Taste


  • Heat oil in pot and sweat garlic, onions, carrots and celery until soft. Add potatoes, bay leaves and thyme sprigs.
  • Add stock and bring to a simmer. Cook until potatoes are tender approximately 5 to 10 minutes.
  • Melt butter in the pot and whisk in 1-1 ½ tbsp flour to create a roux. Slowly add some stock and whisk until it has thickened.
  • Whisk the roux and chowder base and simmer until thickened about 10 to 20 minutes.
  • Add the cream, frozen corn and shrimp and simmer until heated through.
  • For Serving: Ladle some broth with lots of shrimp and vegetables into each bowl.
  • To Garnish: Combine the remaining 1/4 cup of flour, cayenne, paprika, dried parsley. Coat each of the thirty shrimp. Pan-fry until crisp; approximately 1 minute on each side. Place five shrimp in the center of each bowl with a sprig of thyme
  • Serve hot with a fresh biscuit.
Keyword chowder, corn, shrimp