Spicy Shrimp & Corn Chowder [Dairy-Free]

This dairy-free Spicy Shrimp & Corn Chowder is my warm-weather version of a Massachusetts clam chowder and my new favorite summer soup. It’s creamy yet light, spicy and sour, and packed with sweet corn and a full pound of SHRAMPS! Plus, it’s pretty easy which never EVER hurts (yes, Mom, even you could make it).

Spicy Shrimp & Corn Chowder
Spicy Shrimp & Corn Chowder
Spicy Shrimp & Corn Chowder

Spicy Shrimp & Corn Chowder [Dairy-Free]

Makes 4 to 6 servings
Prep time: 15 minutes
Cook time: 30 minutes


1 lb. frozen shrimp, tail off and deveined
1 tsp chili powder
1 tsp cumin
1/2 tsp red pepper flakes
1 red onion, finely diced
2 cloves garlic, minced
1 cup zucchini, diced
4 oz can green chiles
2 tbsp flour
2 tbsp olive oil
2 cups chicken or vegetable broth
1 cup light coconut milk
3-4 cups frozen or fresh corn kernels
Juice of 1 lime
Salt and pepper, to taste

Optional toppings: green onions, jalapenos


1. In a Dutch oven or heavy-bottomed pot, heat a glug of olive oil over medium-high heat. Add shrimp, chili powder, cumin, red pepper flakes, salt and pepper, sauteeing until shrimp begins to turn pink, about 3-5 minutes. If you frozen shrimp is pre-cooked, saute just long enough for spice to stick to the shrimp, about 2-3 minutes. Transfer shrimp to a large bowl.

2. Add onion, garlic, zucchini and chiles to the pot and saute until onion is translucent, about 3 minutes. Season with a bit of salt and pepper, transfer to the bowl along with the shrimp.

3. Next, you’ll make a roux to thicken the chowder. Heat two tablespoons of olive oil in the pot. Once the oil is hot, add 2 tablespoons of flour and whisk. Continue cooking the roux over medium head until it begins to turn golden brown and the raw flour smell dissipates, 3-5 minutes. (Seem daunting? Check out this article on how to make a roux.) Slowly whisk in your broth, being sure to whisk out any clumps. Then add your coconut milk.

4. Return shrimp, and onion mixture to the bowl, add corn kernels, lime juice and salt and pepper, to taste. Continue to simmer the chowder until soup is heated through, about 20-30 minutes. Serve soup with a sprinkle of fresh green onion or topping of your choice. Enjoy!