Creamy Pumpkin Corn Chowder with Shrimp is an easy and seasonal way to upgrade a family favorite. Get ready for rave reviews when you set this thirty-minute meal on the table!
This recipe for pumpkin corn chowder with shrimp came together for me as I was looking through my pantry, freezer, and fridge trying to come up with something different for dinner.
I know you’ll enjoy this hearty, delicious and unexpected corn chowder, even if you’re not a huge pumpkin lover!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Pumpkin Corn Chowder with Shrimp is available at the end of this post. OR click on the “jump to recipe” button to be taken directly to the recipe.
The ingredient list:
- Corn Kernels (fresh, frozen, or canned)
- Chicken Broth
- Uncooked Shrimp (shelled and deveined)
- Pumpkin Puree (fresh or canned)
- Uncooked Orzo Pasta
- Half and Half
- Salt and Pepper
- Old Bay Seafood Seasoning
- Fresh Lemon Juice
Kitchen tools and equipment needed:
- Dutch oven or large stockpot
- chef’s knife
- cutting board
- corn stripper (optional)
- can opener
- wooden spoon or spatula
- measuring cups and spoons
How this recipe came to be:
One day in late summer my neighbor came over with a bag of corn on the cob she’d brought me from Wisconsin. What a treat! I thanked her profusely for the unexpected gift and proceeded to cut the kernels off the cobs.
After dividing what I had (to freeze for later, and to use immediately), I rummaged through my pantry and fridge to see what I had on hand that would make a nice combination of flavors to use with the fresh corn kernels for dinner.
In the freezer, I had a bag of uncooked shrimp. In the pantry, I had some chicken broth and a can of pumpkin puree. And in the cabinet, I had a box of orzo pasta.
Those ingredients, combined with a few kitchen staples like butter, half and half (or milk), fresh lemon juice, and seasonings (along with the corn kernels) came together quickly into this seasonally delicious recipe of Pumpkin Corn Chowder with Shrimp.
When will I know when the shrimp are cooked through?
Shrimp should not be overcooked or they will become rubbery in texture.
Basically, as soon as the shrimp turn an opaque pink color they’re cooked to perfection and ready for the next step.
Does this seafood corn chowder recipe freeze well?
Like a champ!!
Add the chowder to a freezer-safe container and it can be frozen for up to 3 months.
What is the best way to reheat this seafood chowder recipe after freezing?
Thaw the chowder completely, either in the microwave or in the refrigerator. **Note, depending on how much chowder you’re thawing (if using the refrigerator method), this could take several days, so please plan accordingly.
To reheat, simmer the thawed chowder on medium/low heat, stirring occasionally, until hot.
What to serve alongside this pumpkin seafood chowder:
*Savory Pumpkin Sage Biscuits (pictured below)
“These sky-high and delicious savory pumpkin biscuits can be made in a flash with simple pantry ingredients and fresh sage. They’re deliciously easy and deliciously pleasing!”
*Autumn Chopped Fruit and Vegetable Salad (pictured below)
This fall chopped salad has all the colors and flavors you love about autumn! It will easily grace any table, for any occasion.
*Rustic Pumpkin Creme Brulee (pictured below)
“Creamy Pumpkin Creme Brulée custard is baked to perfection in a real pumpkin ramekin and topped with caramelized sugar shells. Delicious!!”
*Pumpkin Spice Martini (pictured below and in the featured video)
*Pumpkin Corn Chowder with Shrimp (pictured below) This is the place!! 🙂
How to make pumpkin corn chowder with shrimp:
- Mince shallots and sautee them over medium/high heat for 3-4 minutes in a large Dutch oven with 3 tablespoons of butter.
- Add the corn and cook, stirring occasionally, for 3-4 minutes.
- Rough chop two pounds of thawed (if previously frozen) uncooked shrimp that have been peeled, deveined and tails removed (optional).
- Add the chicken stock to the Dutch oven with the corn and add the pumpkin puree.
- Stir well to combine.
- Add the shrimp to the pot along with the salt, pepper, and Old Bay seasonings.
- Reduce the heat to medium/low and cook, stirring occasionally until the shrimp turn pink and opaque in color.
- Once the shrimp are cooked, stir in the half and half, lemon juice and pasta.
- Cover the pot and simmer the chowder for 10-12 minutes, or until the pasta is tender.
- Serve the creamy pumpkin corn chowder hot.
Below is the printable recipe card and instructions for making for today’s delicious and seasonal corn chowder with pumpkin and shrimp!
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Pumpkin Corn Chowder with Shrimp
- 3 tablespoons butter
- 2 tablespoons minced shallots or may substitute minced garlic
- 3 cups corn kernels fresh, frozen, or canned, drained
- 1 quart 4 cups chicken stock or broth
- 1 can 15 ounces pure pumpkin puree
- 2 pounds uncooked shrimp thawed, deveined, tails removed, and rough chopped
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1/8 teaspoon Old Bay seafood seasoning
- ¼ cup half and half or milk
- 1 teaspoon freshly squeezed lemon juice
- ½ cup uncooked orzo pasta
- In a heavy bottom Dutch oven, sautee the minced shallots in the butter over medium heat.
- Add the corn kernels and cook for 3-4 minutes, stirring occasionally.
- Stir in the chicken stock, and pumpkin purée to combine.
- Add the chopped shrimp, salt, pepper, and Old Bay seasoning
- Reduce the heat to medium/low and cook until the shrimp are pink and opaque in color.
- Immediately stir in the half and half, lemon juice, and pasta.
- Cover and cook on medium/low for 10 minutes, or until the pasta is al dente.
- Spoon into bowls and serve immediately.
- This chowder freezes beautifully in a well covered container for up to 2 months.
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Until we eat again, I hope you have a delicious day!
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