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!

Soup pot with shrimp corn chowder

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.

close up of shrimp corn chowder with bacon

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 for shrimp corn chowder on a counter

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

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  1. Fry bacon until crispy in a Dutch oven and drain on a paper towel.
  2. 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.
  3. Add and reduce the wine (~2 min.), then transfer and cover the shrimp with foil.
  4. 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.
  5. Remove the bay leaf, add bacon and cream cheese, stirring constantly until the chowder thickens, and season with salt & pepper.
  6. Return the shrimp to the corn chowder and cook until heated through.
  7. Serve warm with jalapeño slices on top, garnish with cracked black pepper and a little sprig of fresh thyme.
bowl of shrimp corn chowder with jalapenos
spoonful of shrimp corn chowder over the pot.
Tasty bowl of chowder on a table
Warm bowl of corn chowder with shrimp and bacon

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.
tasty pot of corn chowder with shrimp
Soup pot with shrimp corn chowder

Shrimp Corn Chowder

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

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!


  • 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


  1. 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.
  2. 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).
  3. Pour in the wine and cook, stirring occasionally, until it evaporates (about 2 minutes). Transfer the shrimp to a bowl and cover with foil.
  4. 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.
  5. 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.


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: 1
Amount 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.

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several bowls of shrimp corn chowder