5 from 16 votes
Creamy Shrimp Soup with Corn and Bacon
Creamy Shrimp Soup with Corn and Bacon features bacon and sautéed aromatics in a thick chowder-like broth enriched with cream-style corn, fresh corn kernels, diced potatoes, and milk. Tender shrimp cooked in the soup add a delicate seafood flavor, while seasonings like Old Bay and fresh herbs provide a balanced savory profile. This warming soup combines crispy bacon, sweet corn, and succulent shrimp in a rich, hearty bowl.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
6
people
Calories:
274 kcal
Course:
Lunch, Dinner
Cuisine:
American
Ingredients
- 2 lices Bacon chopped, about 1 ounce, thick-cut
- ½ onion finely diced, large
- 1 large garlic minced (about 1 teaspoon total, clove
- 1 ½ tablespoons all-purpose flour
- 3 cups chicken broth (or more to thin, if desired)
- 1 celery diced, rib
- 1 medium russet potato peeled and diced into ½-inch pieces
- 1 bay leaf
- ½ teaspoon thyme or ⅛ teaspoon dried thyme, minced fresh
- 1 (8.25 ounce) cream-style corn canned
- 1 ½ cups corn kernels fresh or frozen
- 1 cup whole milk or more to thin, if desired, or cream or half-and-half
- 1 lb. Shrimp peeled and deveined, medium
- Old Bay seasoning to taste
- 1 tablespoon parsley fresh, minced
- kosher salt to taste
- ground black pepper to taste
- Bacon optional garnish; cooked and chopped bacon; sliced green onion
- thyme
- parsley
- green onion
Instructions
- Fry chopped bacon in a Dutch oven over medium-high heat, just until lightly browned and the fat has rendered. Add the onion and cook, stirring often, until softened (about 5 minutes). Stir in the garlic and cook until fragrant (about 30 seconds). Stir in the flour and cook for 1 minute. Slowly stir in the broth, scraping up any browned bits from the bottom of the pot.
- Add celery, potatoes, bay leaf, thyme, and cream-style corn. Bring to a simmer and cook until potatoes are tender, stirring occasionally (about 15-20 minutes).
- Stir in the corn kernels and milk (or cream). Simmer over low heat (do not boil) until the corn kernels are tender, but still slightly crunchy (about 5 minutes). Discard bay leaf.
- Season shrimp with Old Bay. Stir in the shrimp and cook until opaque, about 4 minutes.
- Stir in parsley; season with salt and pepper, to taste. Ladle into bowls and garnish with additional bacon, herbs, or sliced green onion.
Cup of Yum
Notes
- The soup has a thick chowder texture; add extra broth or cream to thin if desired.
Nutrition Information
Serving
1/6 of the recipe
Calories
274kcal
(14%)
Carbohydrates
29g
(10%)
Protein
22g
(44%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
204mg
(68%)
Sodium
1250mg
(52%)
Potassium
596mg
(13%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
191IU
(4%)
Vitamin C
20mg
(22%)
Calcium
178mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 274
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 274kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 22g | 44% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 204mg | 68% |
| Sodium | 1250mg | 52% |
| Potassium | 596mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 191IU | 4% |
| Vitamin C | 20mg | 22% |
| Calcium | 178mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.