Harvest Shrimp Corn Chowder

Warm up with a comforting bowl of Harvest Shrimp Corn Chowder, a lighter twist on a classic coastal favorite. Made with fresh vegetables, sweet corn, and tender shrimp, this chowder gets its creamy richness from The Farmer’s Cow Whole Milk instead of heavy cream—making it a wholesome choice without sacrificing flavor. Smoky bacon, Cajun spices, and a splash of sherry add depth to the broth, while the milk brings a smooth finish that ties it all together. Perfect for chilly evenings or fall gatherings, this hearty chowder serves up New England flavor in every spoonful.

Yield: 6 servings

Ingredients

2–4 green onions, chopped (about ½ cup)
4 cloves garlic, minced
1 small bunch fresh parsley, chopped (about ¼ cup)
2 stalks celery, diced
1 medium onion, finely chopped
½ pound bacon, chopped
4 ears of fresh corn, kernels removed
1 bell pepper, chopped
4 tablespoons butter
¼ cup sherry cooking wine
3 cups seafood, chicken, or vegetable stock
½ cup all-purpose flour
1 tablespoon Cajun seasoning (or to taste)
1 cup water
3 cups The Farmer’s Cow Whole milk, warmed
1 ½ pounds medium shrimp (peeled, de-veined, about 41/50 size)
Salt, black pepper, or Cajun seasoning to taste

Instructions

Prepare ingredients to have everything on hand before starting to cook. Finely chop the onion, bell pepper, celery, green onions, and parsley. Mince the garlic. Remove the kernels from the corn. Chop the bacon into small pieces. Peel and de-vein the shrimp, pat them dry, and toss with the Cajun seasoning. Set the shrimp in the refrigerator.
Heat a large Dutch oven over medium heat and add the chopped bacon. Cook for about 8 to 10 minutes, stirring occasionally, until the bacon is crisp. Drain off all but about 1 tbsp of the bacon fat.
Reduce the heat to medium-low and add the onion, bell pepper, and celery to the bacon. Sauté for about 4 to 5 minutes until the vegetables are soft. Add the garlic and cook for another minute, stirring occasionally.
Pour in the sherry, scraping up any browned bits from the bottom of the pot. Let simmer for 1-2 minutes to burn off the alcohol.
Add the butter to the pot and let it melt. Once melted, sprinkle in the flour, stir, and cook for about 5 minutes until the flour has darkened slightly and forms a thick paste.
Slowly stir in the stock, a little at a time, until the mixture is smooth. Add the water, half of the parsley, half of the green onions, and two corn cobs. Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for 20 minutes, skimming off any foam or fat that rises to the surface. Stir occasionally.
Remove the corn cobs and add the seasoned shrimp, corn, and warmed milk to the pot. Stir in the remaining parsley and green onions, and simmer for 5 more minutes until the shrimp are pink and cooked through.
Taste the chowder and adjust the seasoning with salt, pepper, or more Cajun seasoning to taste. Serve hot with warm, crusty bread

Date Posted: September 8, 2025