5.0 from 24 votes
Creamy Shrimp Soup with Corn and Bacon
Creamy and flavorful, this easy shrimp soup is full of smoky bacon, sweet corn, tender potatoes, and fresh herbs!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 people
Calories: 274 kcal
Course:
Lunch , Dinner
Cuisine:
American
Ingredients
- 2 lices (about 1 ounce) thick-cut bacon, chopped
- ½ of a large onion, finely diced
- 1 large clove garlic, minced (about 1 teaspoon total)
- 1 ½ tablespoons all-purpose flour
- 3 cups chicken broth (or more to thin, if desired)
- 1 celery rib, diced
- 1 medium russet potato, peeled and diced into ½-inch pieces
- 1 bay leaf
- ½ teaspoon minced fresh thyme (or ⅛ teaspoon dried thyme)
- 1 (8.25 ounce) can cream-style corn
- 1 ½ cups fresh or frozen corn kernels
- 1 cup whole milk, cream, or half-and-half (or more to thin, if desired)
- 1 lb. medium shrimp, peeled and deveined
- Old Bay seasoning, to taste
- 1 tablespoon minced fresh parsley
- Kosher salt and ground black pepper, to taste
- Optional garnish: additional cooked, chopped bacon; thyme or parsley; sliced 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
- This pot has a fairly thick, chowder-like consistency. If you prefer a thinner soup, increase the amount of broth or cream until it reaches your preferred texture.
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
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
204mg
(68%)
Sodium
1250mg
(52%)
Potassium
596mg
(17%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
191IU
(4%)
Vitamin C
20mg
(22%)
Calcium
178mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
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.