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 on the table! Let’s kick off #PumpkinWeek 2017 with style!
Hearty, delicious, and a little unexpected. This recipe for Creamy 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. It’s a fantastic dish for celebrating #PumpkinWeek 2017, so I saved sharing the recipe until now. I know you’ll enjoy it, even if you’re not a huge savory pumpkin lover!
The back story for this recipe of Pumpkin Corn Chowder with Shrimp is when my neighbor came over to my house one day in mid-August 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 stuck them in my fridge knowing I’d use them for something soon. Days passed, and I still hadn’t used them.
Since my husband and I were both getting over a bad case of the flu, cooking wasn’t high on my priority list. For days, every time I opened the fridge those ears of corn stared back at me with longing in their eyes (um, make that ears, LOL). I knew the corn’s time of peak freshness was coming to an end, so the pressure was on to use them, in one form or another, quickly. I decided to cut the kernels off the cob and then I’d freeze them, use them, or do both. I did both.
After I’d cut the kernels off the cobs and divided what I had (to freeze, and to use), I rummaged through my pantry and fridge to see what I had on hand that would make a nice combination of flavors 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 Pumpkin Corn Chowder with Shrimp.
The grocery list of ingredients for making Pumpkin Corn Chowder with Shrimp is as follows; Of course you can omit the shrimp if you decide it’s not in the budget; Three cups corn kernels (fresh, frozen, or canned), two pounds uncooked frozen shrimp (thawed, peeled, deviened, tails removed, and roughly chopped), four cups chicken broth, one can (15 ounces) pumpkin puree, two medium shallots (or garlic cloves), half cup uncooked orzo pasta, one quarter cup half and half, three tablespoons butter, salt, pepper, one teaspoon fresh lemon juice, and a pinch of Old Bay seafood seasoning.
Here are some step-by-step photos of the making of Creamy Pumpkin Corn Chowder with Shrimp that I hope you’ll find helpful. The biggest tip I have for you in making this seasonal chowder is to not cook the shrimp too long or it will become rubbery. Basically as soon as it becomes pink and opaque in color, it’s cooked to perfection and ready for the next step.
Mince two 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. Enjoy!
- 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 pumpkin purée
- 2 pounds uncooked shrimp thawed, deveined, tails removed 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, 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.
Tools and equipment:
chefs knife (for mincing shallots, and chopping shrimp)
paring knife (for deveining shrimp, if needed)
To view other recipes I’ve submitted for past #PumpkinWeeks please click on the below recipe titles I’ve shared over the years.
Fall Festival Pumpkin Mashed Potatoes – Kudos Kitchen by Renee 2016
Turkey Crust Pumpkin Pie (my most popular holiday recipe to date) – Kudos Kitchen by Renee 2016
Peanut Butter Pumpkin Cheesecake – Kudos Kitchen by Renee 2016
Pumpkin Banana Biscotti – Kudos Kitchen by Renee 2015
Homemade Pumpkin Pasta with Sage – Kudos Kitchen by Renee 2015
For 2017 there are 31 food blogger participants in this year’s #PumpkinWeek. #PumpkinWeek is an annual celebration of all things pumpkin (sweet and savory) and is hosted by Terri Truscello Miller of Love and Confections . Thank you, Terri, for all your hard work in bringing this event together!!
By clicking on the #PumpkinWeek recipe titles below you’ll be taken directly to the food bloggers site and their particular recipe. From there you can read all about it and get the full recipe and instructions. Have fun finding new pumpkin recipes you guys!
Here are today’s #PumpkinWeek recipes:
Pumpkin Drink Recipes:
Pumpkin Pie Moscow Mule from Love and Confections.
Savory Pumpkin Recipes:
Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor’s Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.
Sweet Pumpkin Recipes:
Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.
Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy’s Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.
I hope you’ve enjoyed all these #PumpkinWeek 2017 recipes as much as we’ve enjoyed bringing them to you. If you have any questions for me regarding this post, or any other, please don’t hesitate to contact me directly or leave me a comment in the comment section below.
For additional information regarding my Kudos Kitchen recipes, or my hand painted glassware and fabric items, please contact or follow me on:
Kudos Kitchen by Renée ~ Where food, art and fun collide each and every day!
Until we eat again, I hope you have a delicious day!