Go Back
Low FODMAP Shrimp & Corn Chowder in white bowl; crackers and spoon alongside

Low FODMAP Shrimp & Corn Chowder

This late summer/early fall soup takes advantage of corn, tomatoes and zucchini and adds high protein shrimp in a brothy low FODMAP soup.

Course: Appetizer, Dinner & Lunch, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 6 Servings
Calories: 188 kcal
Author: Dédé Wilson


  • 2 fresh cobs of sweet corn
  • 2 tablespoons Onion-Infused Oil, made with olive oil, or purchased equivalent
  • ½ cup (32 g) chopped scallions, green parts only
  • 6 cups (1.4 L) Low FODMAP Vegetable Broth
  • 12- ounces (340 g) Yukon Gold, yellow-skinned or red-skinned waxy potatoes, diced
  • 4 plum tomatoes, cored and chopped
  • 1 carrot, trimmed and scrubbed, cut in half crosswise
  • ½ stalk celery, cut in half crosswise
  • 1 tablespoon minced fresh basil, plus extra
  • Kosher salt
  • Freshly ground black pepper
  • ½ pound (225 g) raw shrimp peeled and deveined
  • ½ medium zucchini, trimmed and diced


  1. Shuck the corn and discard the husks and silk. Cut the corn from the cob, reserving any juices and the kernels. Save the cobs.
  2. Heat the oil in a large stockpot over low heat and add the scallions. Sauté for a few minutes until softened. Add the corncobs to the pot along with Vegetable Broth, potatoes tomatoes, carrot, celery and 1 tablespoon minced fresh basil. Bring to a simmer, covered, and simmer for 20 minutes or until. Potatoes should be tender and the flavors will have come together. Taste and season with some salt and pepper, as desired.
  3. Remove and discard the corncobs, and carrot and celery pieces. Add the shrimp and zucchini along with corn kernels and any juices. Bring back to a simmer for and cook just until zucchini is tender and shrimp has turned opaque. Soup is ready to serve, garnished with extra fresh basil.
  4. Soup may be cooled and refrigerated for up to 3 days in an airtight container.



  • If you do not have Vegetable Broth around, you could use 6 cups (1.4 L) of water and then use a dry vegetable soup base or “bouillon” cube in the amount that works with 6 cups (1.4 L) of water. Low FODMAP, of course. We keep Fody Vegetable Soup Base in our pantry just for moments like this.
Nutrition Facts
Low FODMAP Shrimp & Corn Chowder
Amount Per Serving
Calories 188 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 95mg32%
Sodium 1246mg52%
Potassium 264mg8%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 3g3%
Protein 11g22%
Vitamin A 504IU10%
Vitamin C 8mg10%
Calcium 72mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.