Corn and Shrimp Chowder with Coconut Milk
This Corn and Shrimp Chowder with Coconut Milk is the perfect soup for the cold weather season (or any season) ! This hearty chowder combines the natural sweetness of the corn, tender fresh shrimp and creamy potatoes. Best of all, this corn chowder recipe is dairy free for those looking for a lighter take on a regularly creamy soup.

Original Post: February 2022 | Updated Post: November 2024
Why this recipe works
- Shrimp recipes such as my Gluten Free Shrimp Tacos and this shrimp and corn chowder recipe are perfect year round.
- This seafood chowder is light, yet hearty and uses fresh ingredients- and it even contains bacon!
- Similiar to my Shimp and Zucchini Risotto, you can serve this soup with a big hunk of crusty bread or garlic bread.
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Ingredients

- Raw Shrimp. Larger shrimp can be used or medium sized. Be sure to remove any shrimp shells if needed. I have recipe tested this several times using red Argentinian shrimp from Trader Joe’s like in my Moroccan Seafood Stew . It comes frozen and I defrost in the fridge overnight. Costco has great prices on frozen shrimp and it’s already peeled! Cooked shrimp can also be used.
- Bacon.
- Onion. White onion works or yellow or sweet onion.
- Yellow potatoes. Yukon Gold is recommended or russet potatoes.
- Chicken broth or chicken stock. Use one that is low sodium and doesn’t have sugar added.
- Coconut milk. I recommend So Delicious brand or light coconut milk for this soup. The consistency of the coconut milk is good for soups. If dairy isn’t an issue, you can also use skim milk/nonfat milk or a low-fat milk.
- Frozen sweet corn kernels.
- Shredded kale. For extra nutrients.
- Gluten Free Flour. This is for thickening, You can use regular flour if gluten isn’t an issue or use a cornstarch slurry.
- Italian parsley.
- Spices. Like in my Ground Turkey Shakshuka, I created my own spice blend of dried parsley, dried basil, cumin, black pepper, paprika, aleppo pepper, onion powder and garlic powder.
- Kosher salt. Since bacon is already salty, add the salt later towards the end of cooking to avoid over salting.
- Extra virgin olive oil.
Always try to get unsweetened coconut milk to avoid added sugars that will spike blood sugar. Unsweetened almond milk or unsweetened soy milk are also good alternatives.
How to make Shrimp and Corn Chowder with Coconut Milk


Step One: Prepare The Bacon and Onions: In a large dutch oven or large pot, heat oil on low to moderate heat. Add the chopped bacon slices and let it cook bacon for about 2 minutes. Then add the onions. Continue to cook for for another 2 minutes. Sprinkle the flour into the bacon fat and mix well.
Step Two: Add Broth, Potatoes and Seasoning: Pour in the coconut milk and the broth. Add the potatoes and seasonings and bring it to a boil. Reduce the heat and then add the diced potatoes and let it for about 20 min.
Step Three: Cook The Raw Shrimp: Add the shrimp and let it poach for about 5 minute or until pink.
Pro tip: If you add the shrimp too soon, it will over cook and be kind of rubbery. Adding the shrimp at the end allows it to be cooked just right.
Step Four: Stir In Kale and Herbs: Stir in the kale and Italian parsley. Then taste test your soup. Add additional salt and pepper if needed. Soup is ready when the shrimp is pink and the potatoes are tender. Let the hot soup cool for a few minutes and then serve immediately.

Storage
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat on the stove top or in microwave.
Serving Suggestions and Helpful Tips
- Heavy cream or regular whole milk can be used.
- The kale gets added towards to help maintain its texture.
- As far as other plant based milks, I’ve experimented with oat and hemp. Coconut milk has the right overall taste for my soups.
- Sub out the chicken broth for vegetable broth.
- Canned corn, fresh corn or frozen corn would work in this recipe.
- Other great add ins are red bell pepper, bay leaves, fresh thyme, red pepper flakes for spice or a touch of clam juice if you want it a bit more sea-foody.
- You can also add a squeeze of lemon to the finished chowder and top it with chopped green onions or crispy bacon.

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This shrimp chowder recipe is perfect for cold evenings or anytime you want to enjoy tender shrimp. I hope you enjoy this delicious soup!

Corn and Shrimp Chowder with Coconut Milk
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Ingredients
- 1 teaspoon extra virgin olive oil
- 8 oz bacon diced
- 3 yellow potato peeled and diced, 3 small or 2 if med size
- 1 onion diced
- 1 tbsp gluten free flour about 1 TSBP for thickening
- 1 pound shrimp
- 16 ounces chicken broth low sodium
- 27 ounces light coconut milk (2) 13.5 ounces cans
- 1 cup corn, frozen
- 2-3 tbsp italian parsley chopped
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon cumin
- 1 teaspoon aleppo pepper or if using cayenne, use 1/2 tsp
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup shredded kale
- kosher salt to taste
Instructions
- In a large pot or dutch oven, heat the oil on low. Add the bacon and let it cook for about 2 minutes and then add the onions. Continue to cook for for another 2 minutes until the onions start to sweat and bacon is browning.
- Sprinkle the flour over the bacon and onions. Mix well. Then pour in the chicken broth and the coconut milk. Add the potatoes and the seasonings. Bring to boil then turn down to low and let it simmer for about 20 minutes or until the potatoes are tender.
- Gently place the shrimp in the broth along with the corn and let the shrimp poach for about 3-5 minutes.
- Stir in the kale and Italian parsley. Taste test the broth to see if more salt or pepper is needed. Let cool for a few minutes then serve soup in individual bowls.
Notes
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram at @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite.
I can’t have a lot of dairy anymore so I love that this is dairy free!