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Seasonally Delicious Pumpkin Corn Chowder with Shrimp and Pasta
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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 mins
Cook Time15 mins
Total Time25 mins
Course: Chowder
Cuisine: American Comfort Food
Servings: 12 cups
Calories: 193kcal


  • 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
  • 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


  • 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.



Tools and equipment:
chefs knife (for mincing shallots, and chopping shrimp), cutting board, Dutch oven or large covered stock pot, paring knife (for deveining shrimp, if needed), wooden spoon, can opener, measuring spoons, and measuring cups


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