Creamy Shrimp Chowder with Bacon & Corn
Warm, rich, and layered with buttery shrimp, smoky bacon, and creamy potatoes, this shrimp chowder brings comforting coziness in every spoonful. Sweet corn and velvety broth tie together the classic flavors you crave, and the best part? It all comes together in one pot for a stress-free, soul-warming meal perfect for chilly days or whenever you need a little dinnertime hug.
6
bowls
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.
Notes
Leftovers keep well in the fridge for up to 3 days; to freeze, pull out a portion before adding shrimp, then add fresh shrimp when reheating. For a thicker chowder, mash a few potatoes before adding the shrimp. Try different vegetables or seafood for tasty variations.
Nutrition
Calories: 380kcal | Carbohydrates: 34g | Protein: 27g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 190mg | Sodium: 870mg | Potassium: 950mg | Fiber: 3g | Sugar: 5g | Vitamin A: 730IU | Vitamin C: 18mg | Calcium: 98mg | Iron: 2.1mg