Shrimp and Corn Chowder with Bacon
Shrimp Corn Chowder
A creamy chowder with sweet corn, tender shrimp, potatoes, and smoky bacon, finished with herbs for a hearty one-pot dinner.
Shrimp and corn chowder with bacon is the kind of soup that feels generous without being fussy. Sweet corn and tender potatoes give the broth body, bacon adds a smoky backbone, and shrimp cooks right at the end so it stays juicy instead of turning firm.
The base starts with rendered bacon, onion, celery, garlic, and a little flour for gentle thickening. Simmering the potatoes in seafood stock lets them release starch into the pot, while half-and-half makes the chowder creamy without masking the clean sweetness of the corn and shrimp.
Use fresh corn when it is in season, cutting the kernels from the cob and scraping the cobs for extra milky juice. Frozen corn also works well and keeps this recipe practical year-round, especially when paired with good peeled shrimp and a bright finish of chives or parsley.
Serve the chowder as a main course with crusty bread, oyster crackers, or a simple green salad. It is best eaten soon after the shrimp are added, but the soup base can be cooked ahead and reheated before the seafood goes in.
Nutrition (per serving)
Directions
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1
Cook the bacon in a large Dutch oven over medium heat for 7 to 9 minutes, stirring often, until crisp and the fat has rendered. Transfer the bacon to a paper towel-lined plate and leave about 2 tablespoons of fat in the pot.
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2
Add the butter, onion, and celery to the pot. Cook for 5 minutes, scraping up the browned bits, until the vegetables soften but do not brown deeply.
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3
Stir in the garlic and flour. Cook for 1 minute, stirring constantly, until the flour coats the vegetables and smells lightly toasted.
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4
Slowly whisk in the seafood stock, then add the potatoes, corn, thyme, bay leaf, salt, and black pepper. Bring to a simmer and cook for 15 to 18 minutes, until the potatoes are tender when pierced.
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5
Mash a few potatoes against the side of the pot with a spoon to thicken the chowder, then reduce the heat to low and stir in the half-and-half.
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6
Add the shrimp in an even layer and simmer gently for 3 to 5 minutes, stirring once or twice, until the shrimp turn pink and opaque.
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7
Remove the bay leaf, taste the chowder, and adjust the salt and pepper. Stir in half of the crisp bacon.
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8
Ladle the chowder into warm bowls and top with the remaining bacon and chopped chives or parsley.
Ingredients
- thick-cut bacon, chopped:6 oz
- unsalted butter:2 tbsp
- yellow onion, diced:1 medium
- celery stalks, diced:2
- garlic cloves, minced:3
- all-purpose flour:3 tbsp
- seafood stock:4 cups
- Yukon Gold potatoes, peeled and diced:1 1/2 lb
- corn kernels, fresh or frozen:3 cups
- fresh thyme leaves:1 tsp
- bay leaf:1
- half-and-half:1 1/2 cups
- large shrimp, peeled and deveined:1 1/4 lb
- kosher salt:1 tsp
- black pepper:1/2 tsp
- chopped fresh chives or parsley:2 tbsp
Tips & Notes
- Do not boil the chowder after adding the half-and-half; gentle heat keeps the dairy smooth and the shrimp tender.
- For a thicker chowder, puree 1 cup of the cooked potato and corn mixture before adding the shrimp, then stir it back into the pot.
- If using frozen shrimp, thaw it fully and pat it dry so it cooks evenly in the hot chowder.
