Pin it Shrimp Corn Chowder Flatbread takes the classic comfort of creamy chowder and transforms it into a crispy, cheese-laden feast you can eat with your hands. Juicy shrimp and sweet corn mingle beneath a blanket of bubbly cheese, with smoky bacon tucked into each bite and fresh chives for brightness. This recipe is my favorite trick for turning simple ingredients into something everyone rushes to the table to share, especially on those busy nights when you want both comfort and ease.
My family first tried this flatbread when we had leftover shrimp from a seafood boil. Since then, it has become the go-to dish when we want something indulgent but quick enough for a weeknight. My kids now call it the ultimate pizza.
Ingredients
- Pizza dough: delivers a crisp, substantial base and makes assembly simple. Look for dough that springs back when pressed for the best texture
- Olive oil: adds flavor and helps the crust turn golden
- Shrimp: brings tender bites and a touch of the sea. Use wild-caught or responsibly sourced for tastier results
- Corn: offers natural sweetness and pops of color. Fresh or frozen kernels both work well
- Bacon: scattered on top gives a smoky crunch. Thick-cut bacon delivers the best chew
- Red onion: adds mild sweetness and a bit of bite. Look for onions with firm skins
- Heavy cream: creates a luscious, chowder-style sauce. For richness, stick to real cream
- Mozzarella cheese: melts beautifully, coating the toppings in creamy goodness
- Monterey Jack cheese: gives mild tang and a melt-in-your-mouth feel
- Smoked paprika: imparts depth and a bit of warmth. Spanish smoked paprika gives a stronger flavor
- Black pepper and salt: round out and enhance all the flavors
- Fresh chives: lift the whole dish and add color. Choose bright green chives for the best flavor
Instructions
- Preheat and Prep Equipment:
- Start by heating your oven to 450 degrees Fahrenheit. If you have a pizza stone, set it inside so it gets nice and hot during the preheat
- Roll Out the Dough:
- Dust your work surface with flour. Use a rolling pin to gently stretch your dough into a 12-inch oval or rectangle about a quarter inch thick. Move the shaped dough to a parchment-lined baking sheet or onto a pizza peel if you are using a preheated stone
- Parbake the Crust:
- Brush the dough with olive oil until it is evenly coated. Slide it into the oven and bake for 5 minutes. This step firms up the base so it stays crisp under the creamy toppings
- Sauté Shrimp and Vegetables:
- As the crust bakes, heat a drizzle of olive oil in a skillet over medium heat. Toss in the thinly sliced onion and stir for 2 minutes until just softened. Next, add chopped shrimp, corn, smoked paprika, salt, and black pepper. Cook while stirring for 2 to 3 minutes until the shrimp look pink and opaque. Pour in the heavy cream and stir for another minute until the sauce thickens a bit then remove from heat
- Add Cheese to the Crust:
- After the first bake, take the flatbread out of the oven. Sprinkle mozzarella and Monterey Jack cheeses evenly over the surface so every bite gets at least two types of cheese
- Spoon on Shrimp Mixture:
- Spread the shrimp and corn mixture gently over the cheese so it covers the crust but does not swamp it. Scatter crumbled bacon and fresh chives on top
- Bake until Golden:
- Slide the flatbread back into the oven and bake for 10 to 12 minutes. Watch for a bubbly cheese topping and a deep golden edge on the crust
- Finish and Serve:
- When ready, remove the flatbread from the oven. Garnish with extra chopped chives for a burst of color and freshness. Slice into thick wedges and serve hot
Pin it The collapsed sweet corn is my favorite little surprise in each bite. Every summer, my kids help shuck the corn and sneak a few kernels for snacking as we prep this recipe. The dish always reminds me of backyard days full of laughter and messy hands.
Storage Tips
This flatbread keeps best in an airtight container in the fridge for up to two days. To reheat, set slices on a baking sheet in a 350 degree oven for 8 to 10 minutes to revive the crispness, rather than microwaving which can make the crust soggy. If freezing, wrap tightly and use within a month for the freshest taste.
Ingredient Substitutions
For a pescatarian version, skip the bacon or sub in crisped-up smoked tofu or turkey bacon. If dairy is a concern, look for a dairy-free cheese that melts well and swap in full-fat coconut milk for the cream. Gluten-free pizza dough works well for a gluten-sensitive crowd, just be gentle rolling it out as it may be stickier.
Serving Suggestions
This flatbread shines when sliced and served as an appetizer on a big wooden board. For dinner, pair it with a crisp Sauvignon Blanc or a citrusy wheat beer. A light green salad with a lemony vinaigrette is my favorite contrast to the creamy, cheesy topping.
Cultural and Historical Context
The flavors in this recipe are inspired by chowder traditions along the American East Coast. Sweet corn and succulent shrimp have starred in classic New England chowders for generations, and bacon lends the signature smokiness. Bringing these elements to a flatbread is a fun American twist on both pizza and chowder traditions.
Seasonal Adaptations
Use fresh local corn when it is in season for maximum sweetness Try mixing in diced ripe tomatoes at the end of summer for a pop of acidity In cooler months, top with thin-sliced roasted potatoes for extra heartiness
Success Stories
One of my friends made this flatbread for a big gathering and said every slice disappeared in minutes. She loved how easy it was to scale up and even offered a half vegetarian version for her guests. A neighbor shared that this recipe was a hit at her book club, especially when sliced thin and served with chilled wine on the patio.
Freezer Meal Conversion
After baking and cooling, wrap the flatbread tightly in foil and freeze for up to one month. Bake straight from frozen at 375 degrees for about 15 minutes. This method keeps the crust crisp and the cheese gooey so you can enjoy homemade flatbread on short notice.
Pin it Slice and serve hot for the best flavor. This flatbread brings smiles to every table.
Recipe FAQs
- → Can I use pre-cooked shrimp?
Yes, add pre-cooked shrimp after sautéing the onion and corn, just to warm through so they remain tender.
- → What other cheeses work well?
Smoked gouda, cheddar, or provolone bring extra richness and depth to the flatbread's flavor profile.
- → How do I make it pescatarian?
Skip the bacon or substitute with turkey bacon; the flatbread remains delicious with all seafood elements.
- → Can I make gluten-free flatbread?
Use gluten-free pizza dough and ensure all toppings are gluten-free to adapt the dish for dietary needs.
- → What wine pairs with this meal?
A crisp Sauvignon Blanc complements the creamy cheeses, shrimp, and smoky bacon perfectly.
- → Is there a vegetarian version?
Omit shrimp and bacon, and add diced potatoes, mushrooms, or roasted peppers for a tasty twist.