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Shrimp and Bacon Corn Chowder | lecremedelacrumb.com

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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 servings
Calories 308kcal
Author Tiffany


  • 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)


  • 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.


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.


Calories: 308kcal | Carbohydrates: 27g | Protein: 29g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 310mg | Sodium: 2199mg | Potassium: 920mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3271IU | Vitamin C: 42mg | Calcium: 276mg | Iron: 4mg