Shrimp and Bacon Corn Chowder
This post may contain affiliate links. Please read our disclosure policy.
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!
Want more soup recipes to try? My Vegetable Beef Soup, Panera Bread Cheddar Broccoli Soup, and Olive Garden Zuppa Toscana Soup are just a click away!
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.
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.
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!
What people are saying about this Shrimp and Bacon Corn Chowder
“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.” – Courtney
“I made this about 2 weeks ago. My family and I were ready to fight for the leftovers the next day.”
“Great dish and it really did take only 30 minutes. It was loved by everyone and great as a leftover (freezes well). Thanks for this recipe.” – Carol
“I prepared this dish tonight for my dinner party, it was a hit! My guests took what was left home. Thank you!” – Sylva
Shrimp and Bacon Corn Chowder
Ingredients
- 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
- 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)
Instructions
- 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.
- 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.
- 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.
- Garnish with chopped parsley or thyme and cracked black pepper, and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for my family for dinner last night and it was beyond delicious. Aside from the flaVor being soooo good, i love how easy it is to make.thank you for sharing this recipe!
Super excited to hear that you and your family loved this recipe! Way to please the entire crowd! 😉
My husband was leery about this one because he’s not the biggest fan of shrimp, but he was proven wrong! We both ate this savory soup with big smiles on our faces. Delicious!
Way to go, Melissa! Husband approved, alright!!!! 😉 Thanks for sharing your feedback!
Thanks Tiffany,the shrimp and bacon corn chowder was so good! You have topnotch site. This didn’t happen without a LOT of hard work. kudos!I mistakenly used chipotle instead of paprika but no one noticed.I also scaled the recipe to 1 1/2 but it was perfect. Crockpot stroganoff coming up thanks again
Randall- you are too kind! Thanks for the nice compliment! Super excited to hear that you enjoyed this recipe!!
Very good! I added shrimp in addition to Italian seasoning. I also removed the shrimp before adding the other SEASONINGs and returned it to the chowder when I added the cream.
Great job! Excited to hear that you enjoyed this dish 🙂
WE LOVE THIS DISH! THE ONLY CHANGE I HAVE MADE IS TO USE A TABLESPOON OR SO OF OLD BAY SEASONING IN PLACE OF THE SPICES. IT REALLY TASTES LIKE NEW ENGLAND!
Great job, Janet! Thanks for your input!! 🙂
Why do you leave a stock photo instead of an authentic photo? Your pic shows celery and other ingredients not mentioned in your recipe?
Celery is indeed in the ingredients list 🙂 ALL of the photos here on my website are authentic and my own, every single one. I never use stock phots.
geesh!! Did you read the recipe?
Can i freeze it once done?
I haven’t frozen this soup before- but I don’t see why not!!
made this last night, it’s so delicious! i added an extra can of corn (used fire roasted corn) after reading other reviews, glad i did. next time i may add just thyme instead of italian seasoning. would highly recommend, my whole family loved it!
Thanks for your awesome feedback, Michele! Happy to hear that you and your family enjoyed this recipe!
This was my first recipe from your site and it was Delicious! I added half the salt and had no half and half so I substituted a little whipped cream with whole milk. Amazing!
Great job, Heather! Thanks for sharing your feedback!
Quick, easy and yummy
making for the second but not last time for sure 🙂
So glad that you love this recipe!! Thanks for your feedback, Christine!