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Crispy bacon, shrimp and corn are the ultimate comfort foods in this creamy Bacon, Shrimp and Corn Chowder!
Bacon, Shrimp and Corn Chowder
Grab a big spoon because you’re going to need it with this hearty chowder. I don’t play around when it comes to shrimp recipes and want them to be perfect.
I used Wright® Brand Bacon because the quality of bacon can make or break this recipe. I look for cuts bacon that are thick-sliced and meaty that aren’t going to shrivel up when fried. Wright Brand Bacon is hand-selected, hand-trimmed and naturally smoked with wood chips.
Bacon the Wright Way™!
Topping this chowder with crispy thick-cut bacon takes it to a whole new level! I used Natural Hickory Smoked flavor, but any of the Wright Brand’s Bacon’s flavors will work in this chowder: Applewood Smoked, Smoked Brown Sugar, Bourbon Barrel Smoked and Oak Barrel Smoked.
My mom and I were recently talking about how nice it is to be home making a big pot of homemade soup from scratch… there’s just nothing quite like the aromas of a big pot of chowder, soup or stew simmering in the kitchen.
This chowder is perfectly seasoned with smoked paprika, garlic and thyme. Super-cozy is an understatement! It’s a perfect starter course or meal any time of the year. Seriously… how can you go wrong with BACON, shrimp and corn?!
I hope you and your family love this chowder as much as I do. ENJOY!
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Bacon, Shrimp and Corn Chowder
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings 1x
Description
Crispy bacon, perfectly cooked shrimp and corn are the ultimate comfort foods in this creamy chowder!
Ingredients
- 5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
- 1 pound medium shrimp, peeled and deveined
- 2 cups chopped yellow onion
- 1 tablespoon minced fresh garlic
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Pinch crushed red pepper
- 2 1/2 cups frozen corn kernels
- 3 cups chicken stock
- 1 cup half and half
- Salt and black pepper, to taste
- Fresh thyme sprigs for garnish, if desired (optional)
Instructions
- In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy (about 8 to 10 minutes), stirring frequently. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.
- Add shrimp to the pot and cook until pink (about 3 to 4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot.
- Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent.
- Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently for 2 minutes.
- Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
- Using an immersion blender, blend about half of the soup until creamy. If you don’t have an immersion blender, blend 2 cups of soup in a blender and pulse until creamy (exercise caution while blending hot liquids – blend small amounts at a time and hold down the top of blender pitcher while blending because there is a risk of the top blowing off and hot liquids to blow out!) and return to pot and stir well.
- Serve with shrimp and sprinkle with bacon pieces.
- Garnish with fresh thyme sprigs, if desired.
- Category: Soup
- Method: Boil
- Cuisine: American
Keywords: bacon shrimp corn chowder
Adapted from Bev Cooks
Kristina says
I made this exactly to the recipe except I added cornstarch to thicken as it was too thin for my family. It was delicious. Will make again.
★★★★
Amy says
Thanks so much, Kristina – So glad everyone enjoyed it!
Jennifer says
This was very tasty. I left out the tyme because i didn’t have any. Was loose, more of a soup. I plan on making rice to go with it next time.
★★★★★
Chad says
Came out a bit thin for chowder for me so next time I might add potatoes or do a roux before adding the broth. Awesome flavor though! I added a little adobo seasoning which gave it a nice flavor.
★★★★
Andrea says
This was my first time making this recipe. I followed directions as written. It is EXCELLENT!! It will definitely be added to my family’s regular rotation.
★★★★★
Sioux says
I am making this receipe of yours for our Supper Bowl Sunday tonight. GO CHIEF’S. Bet it will be as wonderful as it looks..
Thank you for sharing, Amy!
★★★★★
Elise says
This was SO good! I ended up adding a can of Rotel and some snow crab meat because I had it but the base recipe is delicious! Will make again and again. Thank you!
★★★★★
Mary Motte says
This is delicious and so easy to make, 9th time making it and it always turns out delicious. A trusted recipe.
Evelyn says
Made this for dinner tonight. It was fabulous
Thank you for sharing
Valarie says
This soup is so good and easy to make!! Thank you for sharing the recipe.
★★★★★
Lisa D says
Delicious, I didn’t find a need to use an immersion blender, I just followed the recipe as is and it’s perfect. This is a keeper!
★★★★★
Lisa says
Absolutely delicious & I agree Wright is the best bacon ! Thank you for the recipe, from your Beaufort NC neighbor
★★★★★
Kenneth Dubin says
I don’t have a blender. Can I just stir it?
Amy @ The Blond Cook says
Hi Kenneth, you can but it won’t have the consistency of a chowder and will be more like a soup with thin broth.
Jeanette says
This is sooo good! Made as directed.
★★★★★
Doug Sterken says
Very good! Rather easy to make!
Asha Tefera says
Just made this tonight! I doubled the recipe and used jalapeño bacon and seasoned my shrimp with creole seasoning. Very delicious…..and the extra spice kick is just what we needed on this cool evening in Houston!
Thanks for this recipe
Amy @ The Blond Cook says
Thanks so much, Asha! So glad to hear you loved it – Your version sounds delicious! 🙂