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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
- Total Time: 45 mins
- Yield: 4 servings
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
- ½ teaspoon dried thyme
- Pinch crushed red pepper
- 2 ½ 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.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Boil
- Cuisine: American
Adapted from Bev Cooks
Gena C
One of my homey, favorite recipes! Followed the recipe except that I added a diced jalapeño pepper for some fresh heat as well as crab claw meat.
Debbie
My husband and I both thought it tasted great! Nice and spicy on a winter evening. It was more work than I expected, but worth it. I followed the recipe as written.
Zelda Hodge
I just made this chowder and added diced carrots, celery, as well as potatoes to it. I has good flavor, but it’s not creamy at all. I may have add heavy cream or sour cream to it.
Allie Lind
Here in Charleston, SC we like a thick chowder so, I also added a potato diced into little cubes. I used a half cup of the starch water from soaking the diced potatoes as part of the two cups of chicken stock. I added the potato cubes to soften while sweating the onions. When you get your two cups of soup out to blend, getting some of those potato pieces and that little bit of starch water in the soup, will thicken up the chowder.
I added some sprinkled shredded cheddar on top with the bacon. YUM! thank you!
Tasha
This did not disappoint! Used half and half since that was all I had. Great yet simple recipe.
Vicki
Very good recipe.
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I used country crock plant cream on the 1st batch of this recipe and carnation lactose-free evaporated milk on the 2nd batch and they both came out delicious.
Pam
I made a double batch last night for my family, and everyone loved it, children and all! I didn’t change a thing but will add a little Sherry next time for the perfect shrimp chowder!
Lauranne
I made this in the instant pot. It turned out so amazing.
Sam
Can I make this in a crockpot?
AL
This was watery and lacked flavor. Followed the recipe exactly.
Rebeçca
2 cups of chicken broth to 1 cup of half and half would give a creamier chowder. Cutting the time in half is preferred.
Mary Alyce
Forgot to add, use a can of coconut milk instead of half and half.
Mary Alyce
I’m making this tonight. For added flavor, when you remove the shells from your shrimp put them in sauce pot, cover with water, cook 30 minutes; drain and use this stock as part of the liquid in your soup. I’ve done this with other shrimp soup recipes and the shrimp stock gives soup a very good, little different flavor.
Narda O. Weber
I have made this chowder several times, it is FABULOUS! So good, such rich flavor, just yummy.