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–+ servings
Shrimp and Bacon Corn Chowder

Warm Up with Shrimp and Bacon Corn Chowder Delight

This creamy Shrimp and Bacon Corn Chowder is a flavorful, comforting dish that warms your soul with smoky bacon and tender shrimp.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 8 oz raw shrimp, peeled and deveined Opt for pre-peeled shrimp to save time.
  • 4 slices bacon, chopped Can substitute with turkey bacon for a lighter option.
  • 2 cups corn kernels (fresh or frozen) Frozen corn works well if fresh is unavailable.
  • 2 medium Yukon Gold potatoes, diced Substitute with other waxy potatoes if necessary.
  • 1 small onion, finely chopped Use shallots or green onions for a different flavor profile.
  • 2 cloves garlic, minced Adjust to taste or use garlic powder if fresh isn't available.
  • 3 cups chicken broth Can swap for vegetable broth for a pescatarian option.
  • 1 cup heavy cream Replace with half-and-half or coconut milk for a lighter or dairy-free version.
  • 2 tbsp unsalted butter Could use olive oil for a dairy-free option.
  • Salt and black pepper to taste Adjust based on dietary needs.
For Garnishing
  • 2 tbsp chopped fresh parsley Optional; use chives or cilantro as an alternative.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, add the chopped bacon. Cook for about 5–7 minutes until crispy and golden brown, then remove with a slotted spoon and set aside.
  2. Add 2 tablespoons of unsalted butter to the pot with the bacon fat. Once melted, toss in the finely chopped onion and minced garlic, sautéing for 3–4 minutes until softened and fragrant.
  3. Stir in the diced Yukon Gold potatoes and the corn kernels. Pour in 3 cups of chicken broth, stirring well to combine. Increase heat to high and bring to a boil, then reduce heat to medium-low and let it simmer for about 15 minutes.
  4. Gently fold in the shrimp and allow to cook for about 3–4 minutes, until they turn pink and opaque throughout.
  5. Stir in 1 cup of heavy cream and half of the reserved crispy bacon. Season with salt and black pepper to taste and let it simmer for an additional 2–3 minutes.
  6. Ladle into bowls, garnish with the remaining bacon and a sprinkle of parsley, if desired.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 170mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 120mgIron: 1mg

Notes

This chowder is perfect for cozy nights and can be stored for up to 2 days in the refrigerator. Reheat gently on the stove to maintain creaminess.

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