Fantastic Shrimp Corn Chowder Recipe With Bacon
This post may contain Amazon or other affiliate links. As an Amazon associate, I earn from qualifying purchases.
Fantastic Flavor Alert! Satisfying Shrimp Corn Chowder is a savory, creamy dish with tender shrimp, sweet corn, and crispy bacon. I dare you to eat just one bowl!
Table of Contents
What Is Chowder?
Chowder is a rich and hearty soup that typically features chunks of seafood, such as clams or shrimp, along with potatoes, onions, and other vegetables. It’s known for its creamy consistency, often thickened with milk or cream, and seasoned with herbs and spices for added flavor. Whether served as a starter or a main course, chowder is a comforting and satisfying dish that’s perfect all year round.
Why This Is The Best Shrimp Chowder Recipe
This bacon-infused shrimp and corn chowder with potatoes is a warm and satisfying one-bowl meal. It’s a savory, seasoned delight that’s on the table in under an hour.
- Simple to make.
- 10 minutes of prep time.
- Rich, unbelievable taste.
- Hearty, satisfying, chunky texture.
- Complex layered flavors.
- Heavenly leftovers.
Ingredients You’ll Need
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Thick-Cut Bacon* -chopped into ½ Inch pieces.
- Raw Shrimp – (31-40 Count), peeled and deveined.
- Shallot – diced. Found in the produce department near the onions.
- Minced Garlic
- Old Bay Seasoning – A versatile blend of savory spices, commonly used to enhance the flavor of seafood dishes and add a bold, slightly spicy kick to a variety of recipes.
- Dry White Wine* – I prefer Pinot Grigio Or Sauvignon Blanc, but a dry, oakier Chardonnay will also work.
- Yukon Gold Or Russet Potatoes – cubed into 1-inch pieces.
- Frozen Corn – thawed. Or fresh sweet corn sliced from the cob.
- Vegetable Broth
- Whole Milk – is preferred over lower-fat versions for a creamier shrimp chowder base.
- Bay Leaf – a complex little leaf that can make all the difference; adds a high note to shrimp corn chowder. While not overtly noticeable in a shrimp chowder, you know when it’s missing.
- Cream Cheese – cut cold cream cheese into small cubes and allow it to come to room temperature so it will melt more easily into the chowder.
- Jalapeño – seeded and sliced
- Fresh Thyme and Cracked Black Pepper for optional garnish
*Chef Tip
Bacon is easier to slice or chop right out of the fridge when the fat is cold. I prefer to use a sharp pair of kitchen shears to cut uniform pieces. When uncooked bacon is difficult to chop, harden it up in the freezer for 10 minutes, and viola! Situation resolved
How To Make The Best Shrimp Corn Chowder
This post may contain affiliate links. Please read my disclosure policy here.
- Fry bacon until crispy in a Dutch oven and drain on a paper towel.
- Saute shrimp and shallots in the drippings until the shrimp starts turning pink, then add garlic and Old Bay seasoning, stirring until it becomes fragrant.
- Add and reduce the wine (~2 min.), then transfer and cover the shrimp with foil.
- Add potatoes, corn, broth, milk, and bay leaf to the pot, bring to a boil, then lower to a simmer until potatoes are fork tender.
- Remove the bay leaf, add bacon and cream cheese, stirring constantly until the chowder thickens, and season with salt & pepper.
- Return the shrimp to the corn chowder and cook until heated through.
- Serve warm with jalapeño slices on top, garnish with cracked black pepper and a little sprig of fresh thyme.
Notes & Tips From The Kitchen
- We like to use hardwood-smoked bacon for the best flavor, but use any bacon flavor you like in the shrimp corn chowder recipe.
- Crisp bacon slowly and evenly to avoid a gummy or slick chewy fat texture.
- Saute the shrimp until they just start to turn pink; avoid overcooking to prevent the shrimp from becoming rubbery.
- Size does matter! Dice your potatoes with the idea that you want to get a bit of every delicious thing on the spoon to enjoy in one bite! (Plus, smaller pieces will cook faster.)
- If you follow the “bite-sized piece” tip for the shrimp, I don’t recommend cutting them until you are ready to drop them back in at the end to avoid overcooking. Save a few whole to top each bowl with the garnish.
- Add a little extra heat – with a pinch of crushed red pepper or pepper flakes.
- During fresh sweet corn season, cut the corn kernels from the cob, but allow the cobs to simmer with the potatoes for every sweet drop of corn flavor. Discard when you remove the bay leaf.
How To Thicken Shrimp And Corn Chowder
- Create an extra creamy shrimp corn chowder using heavy cream or half-and-half instead of regular milk. A couple extra ounces of cream cheese will have the same effect.
- Want extra thick and creamy chowder without extra dairy? Use an immersion blender for a few seconds, stir, and check the thickness, continuing until you like it.
- No immersion blender? No problem! Carefully add two cups of the corn chowder (shrimp removed) to a blender and blend until creamy.
- Make a flour or corn flour slurry (mixed with cool water) and stir it into the hot chowder to thicken.
- An easier thickening hack for chowder is to stir in instant potato flakes until you get the consistency you’d like.
Storage
To store shrimp corn chowder, allow it to cool completely before putting it in an airtight container. Refrigerate for up to 3 days or freeze for longer storage (see note below).* Reheat gently on the stove, adjusting the consistency as needed, or microwave on lower power, stirring every 30-45 seconds until hot.
*Dairy-based chowders can be tricky to freeze and thaw. Although the flavor is generally consistent, the texture or appearance can be unappealing.
- A best practice is to thaw corn chowder in the fridge overnight.
- Never let a chowder sit out on the counter for over two hours when thawing.
- Gently heat and whisk well to re-emulsify separated dairy.
- Remove any remaining shrimp before freezing, they don’t keep well under these conditions.
Can Shrimp Corn Chowder Be Made In Advance?
You bet! A lot of people think this shrimp and bacon corn chowder recipe tastes even better the second day out because of all the flavor blending. I recommend storing the sauteed shrimp separately from corn soup until it’s reheated, then stir in the shrimp before serving. This avoids rubbery or overcooked shrimp!
Substitutions & Additions
- Shrimp – Scallops can easily replace shrimp if you prefer. There is no need to limit options; use rotisserie chicken or kielbasa sausage rounds.
- Shallots – Choose Valdia or Maui sweet onions for the closest comparable flavor. However, any fresh onion can be used in a corn chowder recipe; the sweeter flavor enhances the sweetness of the corn.
- Celery & Carrot – When you’d like some extra veggies, create a mirepoix with the shallots to saute for the base of the shrimp chowder.
- Old Bay Seasoning – Cajun seasoning is yummy for a little kick. You can also try Zatarain’s Crab Boil and add celery salt, paprika, and pepper to taste.
- White Wine – Substitute the white wine with vegetable broth or apple cider vinegar.
- Potatoes – Sweet potatoes or yams are a tasty alternative.
- Whole Milk – when you only have lower-fat milk on hand, you can mix in half and half or heavy cream to up the fat content.
- Garnish – You can swap out a thyme sprig for sliced green onions if you prefer.
- Go “Green” – add nutrient-boosting chopped kale or spinach leaves to shrimp corn chowder.
Serving Suggestions
This chowder recipe can easily be enjoyed as a satisfying one-bowl meal. For those days you just need “extra,” here are some side dish options:
- Salad: A fresh green salad with a light vinaigrette complements the richness of the chowder. We enjoy a simple Italian Salad or BLT Salad.
- Pickled Salads: Cold, bright, acidic base salads lift and cut through the creamy richness of a chowder with bacon.
- Bread: Crusty bread or rolls are perfect for dipping and soaking up the flavorful broth.
- Roasted Veggies: Roasted asparagus, broccoli, or Brussels sprouts add another dimension of flavor and texture.
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
Shrimp Corn Chowder
Savor the simplicity of our Shrimp Corn Chowder, featuring succulent shrimp, sweet corn, savory chunks of thick-cut bacon, and potatoes. With just 10 mins hands-on and 40 mins cook time, it's on the table in an hour—perfect comfort any time of year!
Ingredients
- 5 slices thick-cut bacon chopped into 1/2-inch pieces
- 1 pound (31-40 count) raw shrimp, peeled and deveined
- 1 shallot, diced
- 1 tablespoon minced garlic
- 1 ½ teaspoon Old Bay seasoning
- 1/4 cup dry white wine* (I prefer Pinot Grigio or Sauvignon Blanc)
- 1 pound Yukon gold or Russet potatoes, cubed (1-inch pieces)
- 1 cup frozen corn, thawed
- 2 cups vegetable broth
- 2 cups whole milk
- 1 bay leaf
- 3 ounces cream cheese
- 1 jalapeño, seeded and sliced
- Garnish: Fresh thyme sprigs and cracked black pepper
Instructions
- Coat a large Dutch oven with cooking spray and heat over medium-high. Add the bacon and cook until crisp (5–8 minutes). Reserving drippings in pot, transfer bacon to a paper towel-lined plate and set aside.
- Lower the heat to medium-low, then add shrimp and shallot to the pot. Cook, stirring frequently until the shrimp starts turning pink (about 5 minutes). Add garlic and Old Bay seasoning, stirring until it becomes fragrant (about 1 minute).
- Pour in the wine and cook, stirring occasionally, until it evaporates (about 2 minutes). Transfer the shrimp to a bowl and cover with foil.
- Return heat to medium-high. Add potatoes, corn, broth, milk, and bay leaf. Bring to a boil, stirring occasionally. Lower heat to medium-low and simmer until potatoes are tender, about 10-20 minutes. Stir in bacon and remove the bay leaf.
- Blend in cream cheese, stirring constantly until the chowder thickens (about 5 minutes). Season with salt and black pepper to taste. Add the shrimp back into the pot and cook until heated through (3–5 minutes). Serve warm with jalapeño slices on top, and garnish with cracked black pepper and a little sprig of fresh thyme.
Notes
To store shrimp corn chowder, allow it to cool completely before putting it in an airtight container. Refrigerate for up to 3 days. Reheat gently on the stove, adjusting the consistency as needed, or microwave on lower power, stirring every 30-45 seconds until hot.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 442Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 51mgSodium: 969mgCarbohydrates: 55gFiber: 5gSugar: 12gProtein: 17g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
Tidymom is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.