Shrimp and Bacon Corn Chowder
A warm, comforting bowl of shrimp and bacon corn chowder is the perfect way to enjoy a hearty, creamy soup. This chowder is bursting with the smoky essence of crispy bacon, tender shrimp, and the sweetness of corn, harmonized with fresh vegetables and bold seasonings. It’s a delightful meal that feels indulgent yet easy enough for any day.
Perfectly balanced with the richness of cream and the freshness of herbs, this chowder is a versatile dish that shines year-round. Whether for a cozy winter evening or a light summer dinner, this recipe is sure to satisfy.
Essential Ingredients for Shrimp and Bacon Corn Chowder
- Bacon – Adds a smoky, crispy foundation to the chowder’s rich flavor profile.
- Shrimp – Tender and juicy, providing a burst of seafood flavor to each spoonful.
- Sweet Corn – The natural sweetness balances the smoky and savory elements beautifully.
- Baby Red Potatoes – Creamy and soft, they give the chowder a hearty base.
- Chicken or Vegetable Broth – A savory liquid base that ties the ingredients together.
- Carrots and Celery – Classic aromatic vegetables that enhance the soup’s depth.
- Heavy Cream – Adds luxurious creaminess, making the chowder irresistibly rich.
- Smoked Paprika – Provides a subtle, smoky kick that complements the bacon.
- Minced Garlic – Infuses the chowder with a warm, aromatic essence.
Easy Steps to Perfect Shrimp and Bacon Corn Chowder
- Crisp the Bacon: Sizzle the bacon to golden perfection, then set it aside to add later.
- Sauté Shrimp and Garlic: Infuse the shrimp with garlicky goodness while lightly browning them.
- Build the Base: Combine vegetables, spices, and broth, creating the chowder’s flavorful core.
- Simmer with Cream: Add the potatoes and cream, letting them cook gently until tender.
- Finish with Bacon: Stir in the crispy bacon to meld the flavors beautifully.
Tips for a Flavorful Chowder
For the best results, use fresh, high-quality shrimp, ensuring they are deveined and tails removed. Smoked paprika elevates the dish, but you can substitute it with regular paprika for a milder flavor. If you like spice, a dash of red pepper flakes adds a delightful heat. For a thicker consistency, mash a few cooked potatoes directly in the pot before serving.
Storing and Reheating Shrimp and Bacon Corn Chowder
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, stirring frequently to prevent curdling. If needed, add a splash of broth or cream to adjust the consistency. This chowder is not recommended for freezing as the cream may separate upon thawing, affecting the texture.
Enjoy this shrimp and bacon corn chowder with a side of crusty bread for the ultimate comfort meal!
Shrimp and Bacon Corn Chowder Recipe
Ingredients
- 4 slices of bacon chopped
- 1 teaspoon smoked paprika
- 3 cups chicken or vegetable broth
- 1 pound large shrimp de-veined and tails removed
- ½ cup sliced carrots
- ½ teaspoon onion powder
- 1 pound baby red potatoes quartered (no larger than 1-inch pieces)
- 1 teaspoon salt or to taste
- ¼ teaspoon red pepper flakes optional
- 2 ribs celery chopped
- 1 15- ounce can corn drained
- ½ teaspoon Italian seasoning
- 3 teaspoons minced garlic
- 1 cup heavy cream or half and half see note
Instructions
- Cook the chopped bacon in a large pot over medium-high heat for 4-8 minutes until it turns crisp. Remove the bacon and set it aside on a towel-lined plate.
- Add minced garlic and shrimp to the same pot. Sauté over medium heat for 3-4 minutes, allowing the garlic to become fragrant and lightly browned while the shrimp turns opaque.
- Stir in the corn, carrots, celery, onion powder, smoked paprika, Italian seasoning, salt, red pepper flakes (if using), and potatoes. Pour in the chicken or vegetable broth and mix thoroughly.
- Bring the mixture to a boil, then stir in the heavy cream. Lower the heat and let the chowder simmer for 10-12 minutes until the potatoes are tender.
- Return the bacon to the pot and cook for an additional 2-3 minutes, allowing the flavors to meld.
- Serve hot, garnished with chopped parsley or thyme and freshly cracked black pepper.