Bacon, Shrimp and Corn Chowder

A Cozy Bowl of Shrimp 'n' Beef Bacon Chowder

There is something about a steaming bowl of seafood chowder that feels like a warm hug on a chilly evening. This bacon, shrimp and corn chowder takes everything you love about a classic shrimp and corn chowder soup and adds smoky, savory beef bacon for extra depth. It is the kind of dinner that tastes like it took all day, but actually comes together in well under an hour.

Unlike a thin, watery shrimp chowder with cream of potato soup as a shortcut, this version builds its creamy base from scratch with real potatoes, a light flour and cream slurry, and a deeply flavorful broth. The result is a corn chowder with beef bacon and shrimp that is rich, hearty, and absolutely spoon-licking good.

Before we get cooking, the right tools and a few key ingredients make a real difference here. A heavy-bottomed Dutch oven helps the chowder cook evenly without scorching, and good quality beef bacon plus fresh or frozen sweet corn will take the flavor over the top.

Why This Shrimp and Beef Bacon Chowder Works

The magic of a great beef bacon shrimp corn chowder comes down to layering flavor at every step. Rendering the bacon first means every other ingredient gets to simmer in that smoky fat, which is the secret most allrecipes shrimp chowder versions skip.

A few things that make this recipe stand out:

• Crispy bacon as garnish, not filler. Adding it back in at the end keeps every bite crunchy instead of soggy.
• A real roux-based thickener. Whisking flour into the cream avoids lumps and gives the chowder body without feeling heavy.
• Quick-cooking shrimp. They go in last so they stay plump and tender, never rubbery.

Chef's Tip: Resist the urge to simmer the shrimp for more than a few minutes. They cook fast, and pulling the pot off the heat the moment they turn pink will keep your shrimp 'n' beef bacon chowder perfectly tender.

Ingredient Notes for the Best Corn Chowder With Shrimp

A few swaps and substitutions worth knowing before you start:

• Beef bacon: This is the star smoky element here, and it is a great option if you are avoiding pork. Turkey bacon works in a pinch.
• Corn: Fresh corn cut straight off the cob in late summer is wonderful, but frozen corn works beautifully year-round.
• Potatoes: Yukon golds hold their shape and add natural creaminess without turning mushy.
• Shrimp: Use large, peeled and deveined shrimp for the best texture. Thaw frozen shrimp fully and pat dry before adding to the pot.

Ready to make it? Here is the full step-by-step recipe:

Bacon, Shrimp and Corn Chowder

A creamy, smoky bowl of bacon, shrimp and corn chowder loaded with sweet corn, tender shrimp and crispy beef bacon in a rich potato broth. Ready in under an hour.

Prep:20 mins

Cook:30 mins

Total:50 mins

Yield:6 servings

Cuisine:American

Yield: 6 servingsCalories: 410Protein: 22g

Carbs: 34gFat: 21gSat. Fat: 8gFiber: 3gSugar: 7gSodium: 780mg

Ingredients

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• 6 slices beef bacon, chopped
• 1 yellow onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 3 cups yukon gold potatoes, peeled and diced
• 3 cups chicken broth, low sodium
• 2 cups corn kernels, fresh or frozen
• 1 cup heavy cream
• 2 tbsp all-purpose flour, for thickening
• 1 lb large shrimp, peeled and deveined
• 1 tsp smoked paprika
• 1 tsp fresh thyme, chopped, or 1/2 tsp dried
• 1 tsp salt, to taste
• 1/2 tsp black pepper, freshly cracked
• 2 green onions, sliced, for garnish

Instruction

1

In a large Dutch oven or heavy soup pot, cook the chopped beef bacon over medium heat until crisp and browned, about 6 to 8 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

2

Add the diced onion and celery to the pot and cook in the bacon fat for 4 to 5 minutes, until softened. Stir in the garlic and cook for 30 seconds more.

3

Add the diced potatoes, chicken broth, smoked paprika, thyme, salt and pepper. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes, until the potatoes are fork tender.

4

Stir the flour into the heavy cream until smooth, then pour the mixture into the pot. Simmer for 3 to 4 minutes, stirring often, until the chowder thickens slightly.

5

Add the corn kernels and shrimp. Cook for 4 to 5 minutes, just until the shrimp turn pink and opaque. Do not overcook.

6

Taste and adjust seasoning with extra salt and pepper if needed.

7

Ladle the chowder into bowls and top with the reserved crispy beef bacon and sliced green onions before serving.

Equipment

• Dutch oven or heavy soup pot
• Slotted spoon
• Cutting board
• Sharp knife
• Ladle

Notes

This chowder thickens as it cools, so add a splash of broth or milk when reheating leftovers on the stove over low heat. Avoid microwaving the shrimp on high power, as it can turn them rubbery. The bacon stays crispiest when added just before serving rather than simmered in the pot.

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Serving, Storing and Make-Ahead Tips

This chowder is a complete meal on its own, but it pairs wonderfully with crusty bread or a simple green salad on the side. For a little extra indulgence, top each bowl with a sprinkle of shredded cheddar or a dash of hot sauce.

Leftovers keep well in the fridge for a few days, and the flavor actually deepens overnight. Just remember that cream-based soups like this one do not freeze gracefully, since the dairy can separate and turn grainy once thawed and reheated.

A Quick Note: If you are scaling this recipe up for a crowd, make the base chowder ahead and stir in the shrimp fresh right before serving so every bowl gets that perfectly cooked, never-rubbery bite.

Whether you stumbled onto this looking for a shrimp corn chowder soup or a cozy weeknight dinner idea, this bacon, shrimp and corn chowder is bound to become a regular in your rotation.