Bacon, Shrimp & Corn Chowder

This Bacon, Shrimp & Corn Chowder is cozy, creamy, and loaded with flavor.

It’s the kind of soup that makes people say “wow” after the first bite.

It’s got smoky bacon, tender shrimp, sweet corn, and hearty potatoes—all swimming in a rich, creamy broth.

It comes together in one pot, and it’s perfect for chilly nights, quick dinners, or when you want something warm and satisfying without a lot of fuss.

this recipe!

Why I Love This Recipe

I made this chowder the first time on a rainy Saturday with whatever I had in the fridge—and it ended up being one of my most requested dishes ever. It hits every note: creamy, sweet, smoky, salty, and just a tiny bit spicy. You’ll love how comforting and filling it is, and it tastes even better the next day.

• One pot, easy cleanup
• Ready in under 40 minutes
• Makes enough to feed a crowd
• The bacon and shrimp combo is pure flavor magic
• Freezes and reheats like a dream

What You’ll Need

• 4 slices thick-cut bacon, chopped
• 1 tablespoon butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups diced gold potatoes (peeled)
• 2 cups frozen corn
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup heavy cream
• ½ pound raw shrimp, peeled and deveined
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Pro Tips

• Dice your potatoes evenly so they cook at the same rate.
• Use raw shrimp, not pre-cooked—it’ll absorb more flavor.
• Don’t skip the paprika—it gives it a smoky depth.
• Add the shrimp at the very end so they stay tender.
• Stir the cream in off the heat to avoid curdling.

Tools Required

• Large Dutch oven or soup pot
• Wooden spoon
• Sharp knife
• Cutting board
• Ladle
• Measuring cups and spoons

Substitutions and Variations

• Use fresh corn if it’s in season
• Swap shrimp for diced chicken or leave it out for a vegetarian version
• Sub half-and-half for heavy cream for a lighter option
• Add a pinch of cayenne for extra heat
• Use seafood stock instead of chicken broth for more seafood flavor

Make Ahead Tips

• Chop all veggies and bacon ahead of time
• Soup keeps in the fridge for up to 4 days
• Reheat gently on the stove—don’t boil
• You can freeze the soup before adding the shrimp and cream. Add those fresh when reheating

How to Make Bacon, Shrimp & Corn Chowder

Step 1: Cook the bacon

In a large Dutch oven over medium heat, cook 4 slices chopped thick-cut bacon until crispy. Use a slotted spoon to remove and set aside. Leave about 1 tablespoon of bacon fat in the pot.

Step 2: Sauté onion and garlic

Add 1 tablespoon butter to the pot with the bacon drippings. Stir in 1 small diced onion and 2 minced garlic cloves. Sauté until soft, about 3–4 minutes.

Step 3: Add potatoes, corn, broth, and seasoning

Add 2 cups peeled, diced gold potatoes, 2 cups frozen corn, 4 cups chicken broth, 1 teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir well.

Step 4: Simmer until potatoes are tender

Bring to a gentle boil, then reduce heat and simmer for 12–15 minutes, or until the potatoes are fork-tender.

Step 5: Add shrimp and cook

Add ½ pound raw peeled and deveined shrimp to the pot. Simmer for 2–3 minutes, or until shrimp are pink and just cooked through.

Step 6: Stir in cream and bacon

Turn off heat. Stir in ½ cup heavy cream and the cooked bacon you set aside earlier.

Step 7: Serve and garnish

Ladle into bowls and garnish with chopped parsley if you like. Serve hot.

Macros Information (Per Serving – Makes 4 servings)

• Calories: 450
• Protein: 25g
• Fat: 28g
• Carbs: 28g
• Fiber: 3g
• Sugar: 5g

Why This Recipe Works (Quick Science)

The starch from the potatoes helps naturally thicken the broth without needing flour. Bacon fat adds a layer of umami and richness, while the cream smooths everything out. Shrimp cook fast and soak up all that flavor in just minutes.

Common Mistakes

• Overcooking the shrimp – They only need a few minutes.
• Boiling after adding cream – This can cause curdling.
• Too much salt – Bacon and broth already add salt, so taste before adding more.
• Cutting potatoes too big – They’ll take forever to soften and mess with the texture.

What to Serve With

• Crusty bread or garlic toast
• Simple green salad
• Oyster crackers or croutons
• Roasted asparagus or green beans

FAQ

Can I use canned corn?
Yes, just drain it first.

Can I make it dairy-free?
Use coconut milk or a plant-based cream substitute.

Can I use frozen shrimp?
Yes—just thaw and pat dry before cooking.

Can I use milk instead of cream?
You can, but it won’t be as rich. Whole milk is best if you go that route.

Final Thoughts

This chowder is one of those recipes that feels fancy but is super simple. It’s loaded with texture and flavor, and every spoonful is satisfying. If you give it a try, I’d love to hear what you think—drop a comment below with how it turned out or if you made any fun swaps!