Shrimp and Bacon Corn Chowder
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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.
can I use cocnut milk instead of cream?
I think so but I would go with a higher fat or full fat coconut milk so that you can get the same rich, creamy consistency.
This soup is sooo good.
Im MakinG thiS tonighT can i use fresh onion In stEad of powDer?
I absolutely love this recipe. I’ve made it twice now and it will be a staple for sure. it’s super easy and really delicious. It’s even good cold.
I used wild Argentinian shrimp which gave it an even stronger shrimp flavour.
Thanks for your positive review, Melissa!
ThIs was delicious! I only had half and half, but was able to thicken the soup up by smashing 2 tablespoons of flour into 2 tablespoons of butter until it got crumbly. Add it to the soup once everything has cooked-Its like magic. Hubby raved about how good this waS and we both got seconds.
Hi, Tiffany. Will be making your shrimp and bacon corn chowder. Looks like a great recipe, but question: i’m baffled as to why you use onion powder vs simply chopping an onion. Rationale? Thanks!
The soup is really delicious, but don’t add the shrimp and cream until the very end. Shrimp only takes a few minutes to cook.
Outstanding!!!
From south louisiana.
However, waaaay more than 30m job that’s for Sure!
Thrilled to hear you enjoyed this recipe!
Shrimp Chowder: my friend is dairy free. What do you suggest for sub of cream?
Thanks
I don’t have very much experience using dairy free substitutions.. sorry
Amazing!!! I used fresh corn (6 EARS), a small onion (instead of onion powder) and doubled the red pepper flakes, but otherwise followed the recipe. It took longer for the potatoes and carrots to cook, but WEll worth the time! I can’t wait to make this for company! Thank you!
Sounds fantastic, Julie!!
ISn’t 16 minutes of cooking too long for shrimp?
I think it is so I add my shrimp right at the end after everything else has cooked. I also like my veggies pieces a bit larger so mine takes longer to cook. Those are the only changes I make though. I love this recipe.