Warm, rich, and layered with buttery shrimp, smoky bacon, and creamy potatoes, this shrimp chowder brings comforting coziness in every spoonful. The tender shrimp and sweet corn mingle with velvety broth like it’s a soup version of a tight-knit dinner party you want to join.
The base starts with bacon (naturally), so from the first sizzle in the pot, the kitchen smells like you’re about to eat something really good. The whole thing comes together with familiar pantry staples, making it just the kind of dish you toss together on a chilly evening—with barely a fuss, but a lot of satisfaction.
So here we are. This shrimp chowder is what I like to call a “sweater weather soup.” You get layers of creamy broth, a whisper of Old Bay, and perfectly cooked shrimp tucked into every bite. It’s rich, but not heavy. Cozy, but not sleepy. Just right for those days when dinner needs to hug you back a little.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Shrimp Chowder
No wild personal origin stories or distant culinary pilgrimages here. Just a really lovely bowl of chowder that came together in my kitchen after realizing shrimp and bacon are absolute soulmates.
- Perfect balance of richness and freshness: The broth is creamy but never cloying, thanks to a swipe of sweet corn and fresh parsley.
- Built-in bacon bonus: You get crispy bits ON your chowder and the glorious fat IN it, layering deep, smoky flavor.
- One pot, zero stress: Minimal cleanup, which feels like winning the soup lottery on a Wednesday night.
- Gets better as it sits: Leftovers practically evolve into something even dreamier by day two.
- Shrimp cooks in minutes: Which, let’s be honest, is ideal for when hunger is not in the mood to wait around.
Ingredient Notes
There’s a little bit of everything here—savory, sweet, fresh, creamy—but it all fits together like ingredients at a friendly potluck.
- Bacon: Smoked and salty, it starts things off by flavoring the base—and finishes with a crunchy final flourish on top.
- Onion and celery: These form that cozy, familiar aromatic foundation. Cook them gently, let them sigh into the pot.
- Potatoes: Choose something waxy like Yukon Golds so they hold their shape. Dice them small to make spoonfuls more fun.
- Chicken broth and milk: This pairing keeps the chowder light in flavor but still hearty. You can use all broth if you’re dairy-sensitive.
- Shrimp: Medium-size is your friend here. Tail-off and deveined, so they’re ready for the chowder hot tub.
- Corn kernels: A little burst of sweetness in an otherwise savory soup. Frozen is totally fine (I do it all the time).
- Heavy cream and butter: For that silky finish that makes you close your eyes after the first spoonful.
- Flour: Just a spoonful of flour helps the chowder thicken perfectly without turning it into a seafood pudding.
- Old Bay & garlic powder: Flavor power duo. Add extra Old Bay if you’re a bit bold like that.
- Salt and pepper: Start slow here—bacon and broth already bring salt to the party. Taste as you go.
- Fresh parsley: Bright and herby at the end; it cuts through the richness with a little green zing.
How To Make This Shrimp Chowder
You’re about to become the person who makes chowder from scratch. It sounds fancy, but promise—it’s wildly doable (and kind of a flex).
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Cook the bacon until crispy: Toss it into your biggest saucepan or Dutch oven and let it do its thing over medium heat. Stir occasionally so it browns evenly. Once golden and irresistible, scoop it out and set it aside. But don’t you dare toss the fat.
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Sauté the aromatics: Into the shimmering bacon fat (yes, still in the pot), add your diced onion and celery. It’ll smell amazing in under two minutes. Cook until soft and translucent—five-ish minutes will do it.
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Add flour to make a roux: Sprinkle the flour over the veggies and stir constantly for a minute. Don’t walk away now. You’re cooking off that raw-flour taste and making a lightly thickened base.
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Whisk in broth and milk: Slowly pour in the chicken broth and milk, whisking or stirring constantly to keep it lump-free. It’ll start looking creamy, which is your welcome sign. Add potatoes, garlic powder, and Old Bay.
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Simmer till potatoes are tender: Bring the pot to a gentle boil, then lower the heat and simmer it for 15–20 minutes. Pierce a few potatoes with a fork—when you get no resistance, you’re ready for the shrimp.
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Add shrimp and corn: Stir in the shrimp and corn. Simmer gently—just a few minutes. The second the shrimp go opaque and pink, pull back the heat. Overcooking shrimp = chewy disappointment.
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Finish with cream and butter: Stir in the heavy cream and butter. Give it a taste—does it need salt? Pepper? A little more Old Bay, if you’re feeling frisky?
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Serve hot with bacon and parsley: Ladle into bowls, top with those crispy bacon bits and a scatter of fresh parsley. Spoons up.
Storage Options
Let’s say you made a big pot (nice move). Here’s the good news: this chowder stores like a champ… with one caveat. Shrimp.
In the fridge, leftovers will be happy for up to 3 days. I like to cool my container uncovered for 30 minutes before sealing it—helps avoid condensation and sad separation.
But can you freeze it?
Technically yes, but shrimp can go rubbery when thawed. If freezing is a must, I’d suggest pulling out a portion before adding the shrimp, and freezing that base. Then, just sauté some fresh shrimp when it’s chowder time. It’s an extra step, but your future self will thank you.
To reheat, stovetop is best—over medium-low heat, stirring occasionally until warmed through. If you’re microwaving at work or something, do it in short bursts so the cream doesn’t split and the shrimp stays tender.
Variations and Substitutions
If you want to play around, this chowder’s got range. Cozy but flexible, like your favorite old hoodie.
- Swap shrimp for other seafood: Chopped clams or chunks of white fish like cod work beautifully. Just adjust cook times slightly.
- Use dairy alternatives: Unsweetened oat milk plus a splash of cashew cream can give a similar texture for the dairy-free crew.
- Add extra veg: Dice in some carrots with the celery or stir in spinach near the end for bonus nutrients (and color).
- Make it spicy: Toss in a minced jalapeño with the onions or a few shakes of hot sauce right before serving.
- Turn it smokier: Use smoked paprika or add a bit of smoked sausage with the bacon (a move I stole from this kielbasa soup).
What to Serve with Shrimp Chowder
This shrimp chowder leans cozy, so the sides can stay simple or playful, depending on your mood (and hunger level).
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Crusty bread or cornbread: Always nice for swiping through the bowl. If you’re feeling fancy-but-not-fancy, try these bacon basil cornbread muffins. Yep. Bacon on bacon. No one’s stopping you.
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A crisp green salad: You’ll want something fresh to balance the richness. Go clean and lemony, maybe with thin-shaved fennel or apple.
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Steamed green beans or chard: Tossed in butter, lemon, maybe a pinch of flaky salt? If you’ve got any rainbow chard lying around, give it the spotlight. I’ve got a great way of using it in this pan-seared cod recipe.
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A cold beer or sauvignon blanc: If it’s dinner and you’re grown, pair it with something crisp. The soup’s hearty but delicate enough to go with either.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use frozen shrimp in chowder?
Absolutely, just thaw it fully first. Let it rest in a colander in the fridge or run it under cool water if you’re in a rush. Pat dry before cooking so it doesn’t water down the broth. The key is to not overcook it—frozen shrimp can get rubbery fast if left too long at heat.
How do I thicken the chowder without making it gluey?
The flour in the beginning takes care of most of that, but stir it really well when adding liquids to avoid clumps. If you want a thicker texture, smash up a few potatoes with the back of your spoon near the end. It’s low-effort, high-payoff trickery.
What type of potatoes work best for shrimp chowder?
Yukon Golds strike the balance perfectly. They hold their shape without turning mushy and add a subtle butteriness. Russets are a bit too starchy (they’ll break down and thicken the soup more than you might want), but in a pinch, they’ll work with some gentle handling.
Can I make this ahead of time?
For sure. Just hold off on stirring in the shrimp until just before serving—it’s easy to overcook when reheating. You can make the entire base of the chowder a day ahead, refrigerate it, and then rewarm and add shrimp just before bringing it to the table.
Creamy Shrimp Chowder with Bacon & Corn
Ingredients
Base
- 6 slices bacon diced
- 1 onion medium, diced
- 2 stalks celery diced
- 2 tbsp (16 g) all-purpose flour
- 3 cups (720 ml) chicken broth low sodium preferred
- 1 cup (240 ml) whole milk
- 1.5 pounds (680 g) Yukon Gold potatoes diced small
- 1 tsp Old Bay seasoning or more to taste
- 0.5 tsp garlic powder
- Salt and black pepper to taste
Shrimp & Finishing
- 1 pound (450 g) medium shrimp peeled, deveined, tails off
- 1.5 cups (240 g) corn kernels fresh or frozen
- 0.5 cup (120 ml) heavy cream
- 2 tbsp (28 g) unsalted butter
- Fresh parsley chopped, for garnish
Equipment
- Large pot or Dutch oven
- Slotted spoon
Instructions
- Cook the bacon: In a large pot or Dutch oven over medium heat, cook bacon, stirring often, until crispy. Remove with a slotted spoon and set aside, leaving bacon fat in the pot.
- Sauté vegetables: Add diced onion and celery to the bacon fat. Cook over medium heat until soft and translucent, about 5 minutes.
- Add flour: Sprinkle in the flour and stir constantly for 1 minute to create a roux. This helps thicken the soup.
- Add liquids and seasoning: Gradually whisk in chicken broth and milk until smooth. Add diced potatoes, Old Bay, garlic powder, and a good pinch of salt and black pepper.
- Simmer: Bring to a gentle boil, then reduce heat and simmer (uncovered) for 15–20 minutes, until potatoes are tender when pierced with a fork.
- Add shrimp and corn: Stir in shrimp and corn kernels. Simmer just 3–4 minutes, until shrimp are opaque and pink.
- Finish with cream and butter: Stir in heavy cream and butter. Taste and adjust salt, pepper, or Old Bay as desired.
- Serve: Ladle chowder into bowls. Top with reserved crispy bacon and chopped parsley. Serve hot.
