Shrimp and Bacon Corn Chowder
You Know What’s Comfort in a Bowl? This Chowder
Right, so I used to think chowder was just that stuff you get in restaurants (often with clams, kinda beige and mysterious), but then one cold, miserable Saturday in February I decided to wing it with what I had in the fridge: shrimp, bacon, a few sad potatoes, and, oh yeah, a can of corn. The whole kitchen ended up smelling like the best kind of campfire and, somewhere between the first taste and my second bowl, I realized this was way more fun—and tastier—than following a recipe to the letter. My brother still claims it’s the only soup he’ll eat voluntarily. (He’s wrong, but let him have it.)
Why You’ll Love This (I Still Do, Every Time)
I make this chowder when the weather is just plain sulky or when I need something cozy but not fussy. My family goes a bit bonkers for it because it’s creamy but not too rich, loaded with sweet corn and smoky bacon, and shrimp just makes it feel a little fancy, doesn’t it? (I used to hate peeling shrimp, by the way—now I just buy the pre-peeled kind and put my feet up for those five minutes.) It’s hearty enough for dinner, but I’ve also sneaked a bowl mid-afternoon more than once. The only real frustration? Trying to save leftovers. Good luck with that.
What You’ll Need (And What I Swapped Once or Twice)
- 5-6 slices thick-cut bacon (I swear by the smoky maple stuff, but regular or even turkey bacon works if you’re in a pinch)
- 1 onion, chopped (yellow, white, or whatever’s sprouting in the basket)
- 2-3 cloves garlic, minced (sometimes I double it because, well, garlic)
- 2 medium potatoes, diced (I’ve used Yukon Gold and russet; my grandma swore by red, but she was stubborn)
- 2 cups corn kernels (fresh, frozen, or canned—drain canned, obvs; when I’m feeling fancy, I roast some fresh corn on the cob)
- 1 pound shrimp, peeled and deveined (I mostly go for medium, but any size is fine, really)
- 1 quart chicken broth (I sometimes use veggie stock if that’s what’s open, never noticed a huge difference)
- 1 cup half-and-half (whole milk also works, cream if you want it extra decadent)
- Salt and black pepper to taste (start small, you can always add more, unlike that time I dumped in a tablespoon by accident… yikes)
- Optional: fresh thyme, a pinch of smoked paprika, chopped parsley for garnish
Let’s Make It (No Stress, Promise)
- Cook the bacon: Throw it into a big heavy pot (I use my old Dutch oven, but any big-ish pot works). Medium heat. Let it get good and crispy, then scoop it out and let it drain on some paper towels. Save most of the bacon fat, but if you’ve got loads, pour some off—leave about 2 tablespoons.
- Onions and garlic time: Toss the chopped onion into the hot bacon fat. Stir until it’s soft and starting to smell pretty great, about 3-5 minutes. Add the garlic; give it another minute. (This is my favorite-smelling part, by the way—something about onions, bacon, and garlic together just works, you know?)
- Potatoes in, then broth: Slide in the diced potatoes. Stir them around so they get a bit coated. Pour in the chicken broth. Bring it to a gentle simmer. Don’t worry if it looks a bit thin right now—it thickens up later. Let it go for about 10-12 minutes, or until the potatoes are just fork-tender. Not mushy, unless you like it that way.
- Add corn and shrimp: Dump in your corn. Let it heat through for a couple minutes. Then add the shrimp. Simmer until they’re pink and curled—this only takes 2-4 minutes, depending on size. (This is where I usually sneak a little taste, just to “check the seasoning.”)
- Stir in half-and-half: Pour it in gently, lower the heat, and let it all warm through. Don’t let it boil hard, or the dairy might get weird. Season with salt, pepper, and a little thyme or smoked paprika if you’re feeling wild.
- Finish up: Crumble the cooked bacon. Stir most of it into the chowder, saving a bit for topping. Taste, add more salt and pepper if you feel like it. Ladle it up, garnish with parsley and remaining bacon. Done!
Some Notes From My (Sometimes Messy) Kitchen
- If you want it thicker, mash a few potato cubes against the side of the pot before adding the dairy. Or, I guess, use a blender, but I never bother.
- Once, I added a splash of white wine after the onions—tasted great, but the kids noticed. Oops.
- This soup is kind of forgiving. Too salty? Add a splash of milk. Too thin? Let it bubble a bit longer. Too thick? More stock. You get the idea.
Variations I’ve Tried (and One I Regret)
- Sometimes I swap out shrimp for leftover rotisserie chicken. Not quite the same, but still delicious.
- I tried tossing in diced red bell pepper once. Surprisingly bright and tasty.
- Once, in a fit of misguided enthusiasm, I tried making it with coconut milk instead of dairy. Honestly? I wouldn’t recommend it. Too sweet, at least for me. But maybe you’ll love it.
What If You Don’t Own a Dutch Oven?
They say a Dutch oven is key, but honestly I’ve made this in a regular soup pot, even a big skillet once. If your pot’s a bit thin, just watch the heat so you don’t scorch the bottom. I’ve also seen folks make chowder in a slow cooker—takes longer, but it works. Not my style, but hey, whatever gets dinner on the table.
How To Store (If It Even Lasts That Long…)
Pop any leftovers into an airtight container in the fridge. It’ll keep for about two days. Though honestly, in my house it’s usually gone by breakfast the next day—my spouse claims it’s “perfect hangover food” (not that I’d know, cough cough).
To Serve? Here’s What We Do
I like to serve big bowls with a crusty chunk of sourdough or saltines on the side. Sometimes, if I’m feeling extra, a sprinkle of cheddar on top. My aunt dunks grilled cheese in hers, which—let’s be honest—is a stroke of genius. Oh, and plenty of black pepper. Always.
Lessons I Learned The Hard Way
- Do not rush the bacon. If it’s floppy, it’ll just disappear into the soup and you’ll miss that chewy crunch. I tried microwaving it once to save time—not worth it.
- And don’t boil the soup after you add the dairy. I did that once, and it split and looked curdled. Still tasted fine, but not pretty.
- Let it rest for 10 minutes before serving—flavors meld and it’s easier to eat without burning your tongue (not that I’ve done that three times).
FAQ (Stuff I Get Asked All the Time)
- Can I use frozen shrimp? Yup, just defrost and pat them dry first. I actually think they’re just as good, maybe even easier to keep on hand.
- Is this gluten-free? Usually, yes, unless your broth or bacon has weird additives. Double-check if needed.
- Can I freeze this chowder? Eh, technically, but the texture gets a bit odd when you reheat it. It’s edible, just not as creamy. I’d say just eat it fresh if possible.
- Can I make it ahead? Absolutely! I actually think this tastes better the next day. Just reheat gently on the stove, adding a splash of milk if it thickens up too much.
- How spicy is it? Not spicy at all as written. But you could throw in a pinch of cayenne or a diced jalapeno if you want to kick things up a notch. My crew prefers it mellow, but you do you!
Oh, and if you’re looking for more soup inspiration, I love checking Serious Eats’ soup section for ideas, and The Kitchn’s soup collection is weirdly addictive. Just don’t blame me if you end up hungry at midnight.
So, that’s my Shrimp and Bacon Corn Chowder adventure. If you end up with an accidental masterpiece—or disaster—let me know. Sharing kitchen wins and fails is half the fun, right?
Ingredients
- 8 oz raw shrimp, peeled and deveined
- 4 slices bacon, chopped
- 2 cups corn kernels (fresh or frozen)
- 2 medium Yukon Gold potatoes, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tbsp unsalted butter
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
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1In a large pot over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
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2Add butter to the pot. Sauté the onion and garlic in the bacon fat and butter until softened, about 3 minutes.
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3Add diced potatoes and corn kernels. Stir to combine, then pour in the chicken broth. Bring to a boil, reduce heat, and simmer for 15 minutes or until potatoes are tender.
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4Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp are pink and cooked through.
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5Stir in the heavy cream and half of the cooked bacon. Season with salt and black pepper to taste. Simmer for another 2-3 minutes to heat through.
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6Ladle the chowder into bowls. Garnish with remaining bacon and fresh parsley if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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