Bacon, Shrimp & Corn Chowder

This Bacon, Shrimp & Corn Chowder is pure comfort in a bowl! It’s creamy, smoky, a little sweet from the corn, and packed with juicy shrimp. The crispy bacon adds the perfect crunch, and the whole thing comes together easily in one pot. It’s cozy, filling, and perfect for a family dinner or meal prep.

Let’s make it!

this recipe!

What You’ll Need

Main Ingredients

• 4 strips bacon (chopped)
• 1 tablespoon butter
• 1 cup frozen shrimp (thawed, peeled, and deveined)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ small onion (diced)
• 1 garlic clove (minced)
• 2 small potatoes (peeled and diced)
• 1½ cups frozen corn
• 2½ cups chicken broth
• 1 cup heavy cream
• 1 tablespoon all-purpose flour

For Garnish (Optional but delicious!)

• Fresh parsley (chopped)
• Extra crispy bacon bits

Pro Tips

1. Use frozen shrimp – It’s easy to store and works perfectly once thawed.
2. Crisp the bacon well – This gives the best texture and adds smoky flavor to the chowder.
3. Don’t overcook the shrimp – They cook fast! Just a couple of minutes, or they get rubbery.
4. Mash some potatoes – If you want a thicker chowder, mash a few pieces in the pot before serving.
5. Balance the flavors – Taste at the end and adjust salt and seasonings as needed!

Tools You’ll Need

• Large pot or Dutch oven
• Knife & cutting board
• Wooden spoon
• Ladle
• Small bowl for holding cooked bacon

Substitutions & Variations

• No bacon? Use turkey bacon or skip it and add extra butter for richness.
• Want it spicy? Add a pinch of cayenne pepper or red pepper flakes.
• No heavy cream? Use half-and-half or even coconut milk for a dairy-free option.
• More veggies? Add diced bell peppers or carrots for extra flavor.

How to Make Bacon, Shrimp & Corn Chowder

1. Cook the Bacon

In a large pot over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the bacon fat in the pot.

2. Sauté the Aromatics

Add butter to the pot with the bacon fat. Stir in diced onions and minced garlic, cooking until soft and fragrant.

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3. Add Potatoes & Corn

Stir in diced potatoes, frozen corn, salt, black pepper, and smoked paprika. Cook for a couple of minutes to let the flavors blend.

4. Pour in the Chicken Broth

Add the chicken broth and bring it to a simmer. Cover and cook for about 10 minutes, or until the potatoes are fork-tender.

5. Thicken the Chowder

In a small bowl, mix flour with a little broth to make a slurry. Stir it into the pot to thicken the chowder.

6. Add the Shrimp & Cream

Stir in the thawed shrimp and heavy cream. Simmer for 3-4 minutes, just until the shrimp turn pink and tender.

7. Serve & Garnish

Turn off the heat and stir in the crispy bacon. Ladle into bowls, garnish with extra bacon bits and fresh parsley, and serve hot!

Leftovers & Storage

• Store: Keep in an airtight container in the fridge for up to 3 days.
• Reheat: Warm gently on the stove over low heat. Add a splash of broth or cream if it gets too thick.
• Freeze? Not recommended—cream-based soups can separate when frozen!

Time to Dig In!

This Bacon, Shrimp & Corn Chowder is creamy, cozy, and packed with flavor. Perfect for chilly nights or when you just want something comforting! Try it out and let me know how it turns out in the comments. Enjoy! 😊🍲✨