Shrimp and Bacon Corn Chowder
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
308 kcal
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Course
Main Course
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Cuisine
American
Shrimp and Bacon Corn Chowder
Description
This chowder starts by frying bacon until crisp, which provides a smoky base flavor. Garlic and shrimp are briefly cooked in the rendered bacon fat to infuse the broth with savory notes. The addition of sweet corn, carrots, celery, and seasonings including smoked paprika and Italian herbs enhances the depth of flavor. Red potatoes give the chowder a creamy texture once simmered and softened in broth mixed with heavy cream or half-and-half.
The final dish is creamy yet balanced, with tender chunks of shrimp and crisp bacon pieces sprinkled back in at the end. The soup is gently thickened without heavy roux or flour, relying on the potatoes’ natural starch released during simmering. A garnish of fresh herbs or black pepper adds brightness and contrast.
Shrimp and Bacon Corn Chowder pairs well with crusty bread and makes an inviting meal on cooler days. Using half-and-half instead of heavy cream lightens the chowder slightly with minimal loss of creaminess, a useful tip for an easier variation.
Ingredients
- 4 lices Bacon chopped
- 3 teaspoons garlic minced
- 1 pound Shrimp de-veined and tails removed, large
- 1 ounce can corn drained
- ½ cup carrot sliced
- 2 ribs celery chopped
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt or to taste
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 1 pound red potatoes quartered, (pieces should be no bigger than 1 inch max, baby
- 3 cups chicken broth or vegetable broth
- 1 cup heavy cream or half and half, (see note)
Instructions
- Add bacon to a large pot and cook over medium-high heat for 4-8 minutes until crisp. Transfer to a towel-lined plate and set aside.
- Add garlic and shrimp to pot and cook over medium heat for 3-4 minutes until garlic is fragrant and begins to brown and shrimp turns opaque.
- Add corn, carrots, celery, onion powder, paprika, salt, pepper, Italian seasoning, potatoes, and chicken/vegetable broth and stir to combine. Bring to a boil, then pour in heavy cream. Simmer for 10-12 minutes until potatoes are tender. Stir in bacon and cook another 2-3 minutes.
- Garnish with chopped parsley or thyme and cracked black pepper, and serve.
Notes
- Substitute half-and-half for heavy cream to reduce richness without sacrificing much creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 310mg | 103% |
| Sodium | 2199mg | 92% |
| Potassium | 920mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 3271IU | 65% |
| Vitamin C | 42mg | 47% |
| Calcium | 276mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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