Shrimp and Bacon Corn Chowder

Rich and creamy shrimp and bacon corn chowder with fresh veggies and flavors so bold and tasty you’ll want to eat this soup all year round!

Shrimp and Bacon Corn Chowder |
Well, it’s definitely Fall around here! I’m still a little blown away by the difference in weather from two weeks ago til now. Blazing hot to rainy and cold within a couple of days. I’m hoping it’s just a cold spell and we’ll have slightly warmer temps to look forward to throughout October because heaven knows I’m not ready to skip ahead to a snowy Winter.

For now I’m staying cozy in my favorite sweater with a steaming hot bowl of this shrimp and bacon corn chowder and not one bit mad about it. First soup of the season and let me tell you, it is a WINNER.

Shrimp and Bacon Corn Chowder |

We are seafood fans around here, if you didn’t already notice. Bring on the salmon, the lobster, and of course all the shrimp. Bonus points for combining more than one of those in the same dish (I’m looking at you Salmon New Orleans!)

I’ve always liked corn chowder but this is hands down my favorite variation I’ve tried yet.

Shrimp and Bacon Corn Chowder |

This soup is incredibly easy to make in just 30 minutes with simple ingredients, but the flavor is absolutely outstanding. Even picky eaters will beg for seconds!But what do you expect when you combine shrimp, BACON, and creamy corn chowder??

Speaking of picky eaters, my twin two-year olds never touch soup and my boy ate this chowder. My little gal still turned up her nose but we’re working on her and I know she’ll come around soon. No one can resist this soup for long!

Shrimp and Bacon Corn Chowder |
5.0 from 9 reviews
Shrimp and Bacon Corn Chowder
Prep time
Cook time
Total time
Rich and creamy shrimp and bacon corn chowder with fresh veggies and flavors so bold and tasty you'll want to eat this soup all year round!
Recipe type: Main Dish
Cuisine: American
Serves: 4
  • 4 slices bacon, chopped
  • 3 teaspoons minced garlic
  • 1 pound large shrimp, de-veined and tails removed
  • 1 15-ounce can corn, drained
  • ½ cup sliced carrots
  • 2 ribs celery, chopped
  • ½ teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or to taste
  • ¼ teaspoon pepper, or to taste
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • 1 pound baby red potatoes, quartered (pieces should be no bigger than 1 inch max)
  • 3 cups chicken or vegetable broth
  • 1 cup heavy cream or half and half (see note)
  1. Add bacon to a large pot and cook over medium-high heat for 4-8 minutes until crisp. Transfer to a towel-lined plate and set aside.
  2. Add garlic and shrimp to pot and cook over medium heat for 3-4 minutes until garlic is fragrant and begins to brown and shrimp turns opaque.
  3. Add corn, carrots, celery, onion powder, paprika, salt, pepper, Italian seasoning, potatoes, and chicken/vegetable broth and stir to combine. Bring to a boil, then pour in heavy cream. Simmer for 10-12 minutes until potatoes are tender. Stir in bacon and cook another 2-3 minutes.
  4. Garnish with chopped parsley or thyme and cracked black pepper, and serve.
Use half and half for a lighter alternative to the heavy cream. End result will not be quite as rich or as creamy, but still completely delicious.


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Oh my! The photos along make me want to play hooky today and cook. How inspirational and a perfect post for our Fall Bucket List post with one of the To Do’s is to plan weekly meals. _laurel

    I prepared this dish tonight for my dinner party, it was a hit! my Guest took what was left home. Thank you!

How can we Share this?

Oh my, absolutely scrumptious looking.
I can not wallet to try this for fall.
Thank you for your delicious recipes and stunning photography.

    Thank you so much Kara! I hope you find lots to love here on my site!

This is incredible!

    So happy to hear you love it as much as we do!

OMG!!! This shrimp bacon corn chowder is looking so delicious. I will try to cook this coming weekend. This recipe will definitely go to my cookbook. Thank you for sharing this amazing recipe with us.

I made this today using rutabaga in place of the potato (low carb livin’) & whoa nelly, is it delicious!
my only change would be to add a splash of sherry to it (deglazing shrimp/garlic) for even more depth.

I made this tonight for my family and it was absolutely DELICIOUS! My wife said it was the best meal she’s had in awhile. The only thing I’m going to do different next time is use 2 cans of corn vice 1.

I’ve not fixed this, a question: my husband doesn’t like shrimp!!! So will it taste good just not added shrimp????

    Yes! You could do chicken instead as well. 🙂

I made this about 2 weeks ago and my family and I were ready to fight for the leftovers the next day. The only thing I will do different next time is add and additional can of corn and probably use chicken since my son is allergic to shrimp and didn’t get to enjoy it the last time.

This was “Delicious” !!!! Thank You

Nice and Lovely recipe. I think i will make it easily. thanks for sharing this recipe

I made this for friends of mine. They loved it . I added chicken with the shrimp and it was delicious. My daughter who lives in another state wants the recipe!! Thanks

Just made this today; oh my! Fat-free half and half works just fine and brings the Weight Watchers point to a reasonable lunch option. Sooo good!

prepared this dish tonight for my dinner party, it was a hit! my Guest took what was left home. Thank you!

Great Dish and really does take 30 minutes. was liked by everyone and great as leftover (freezes well). thanks for this recipe.

    I love freezing soups! I am glad that you loved this soup! Thanks, Carol!