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+ servings
A bowl of Pumpkin and Shrimp chowder.
Print Recipe
4.88 from 8 votes

Pumpkin Corn Chowder with Shrimp

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Chowder, Main Course, main course seafood
Cuisine: American Comfort Food
Servings: 12 cups
Calories: 193kcal

Ingredients

  • 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 purée
  • 2 pounds uncooked shrimp thawed, deveined, tails removed, and roughly chopped
  • teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • teaspoon Old Bay seafood seasoning
  • ¼ cup half and half or milk
  • 1 teaspoon freshly squeezed lemon juice
  • ½ cup uncooked orzo pasta

Instructions

  • In a heavy bottom Dutch oven or large stockpot, sauté 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.

Video

Notes

This chowder freezes beautifully in an airtight freezer container for up to 2 months.
Store any leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1cup | Calories: 193kcal | Carbohydrates: 15g | Protein: 19g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 202mg | Sodium: 1095mg | Fiber: 1g | Sugar: 3g