Shrimp and Bacon Corn Chowder Recipe
A hearty and creamy chowder brimming with shrimp, crispy bacon, and sweet corn, balanced by the rich flavors of fresh vegetables and bold seasonings. Perfect for any season!
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Servings: 4
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.
Notes
For a lighter alternative, substitute half and half for heavy cream. While the result will be less rich and creamy, it remains absolutely flavorful.