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Crispy bacon, shrimp and corn are the ultimate comfort foods in this creamy Bacon, Shrimp and Corn Chowder!
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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 from my local Food Lion (in Atlantic Beach, NC) 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 purchased it at my local Food Lion and had trouble deciding on what flavor I wanted. I ended up buying the Natural Hickory Smoked flavor, but any of the Wright Brand’s Bacon’s flavors will work in this recipe: 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?!
Be sure to cast your vote for your favorite flavor of bacon at the Wright Brand Voting Poll and tag your favorite bacon recipe on social media with #VoteWrightBrandBacon – I want to see them! 🙂 @wrightbacon
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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
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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 fresh minced 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 pepper, to taste
- Fresh thyme sprigs for garnish, if desired
Instructions
- In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy. 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 3-4 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.
Notes
Adapted from Bev Cooks
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Johnathon says
May 19, 2018 at 4:54 pmThat sounds AMAZING!!!!! Will DEFINITELY be trying THIS this week!!!
★★★★★
Amy @ The Blond Cook says
May 20, 2018 at 9:20 amThanks so much, Johnathon… hope you enjoy it as much as I have! 🙂
Luz Baeza says
October 13, 2018 at 10:45 pmI will make it with no bacon and dried shrimp
will tag you in instagram
Amy @ The Blond Cook says
October 14, 2018 at 8:51 amThanks so much, Luz… hope you enjoy it! 🙂
Melissa says
June 5, 2018 at 2:44 pmI love, love, love this soup! I make it every chance I get!
Amy @ The Blond Cook says
June 6, 2018 at 7:30 amThanks so much, Melissa! I love it year-round! 🙂
Lardy says
June 19, 2018 at 1:43 pmI made it today and it came out delicious…
Amy @ The Blond Cook says
June 20, 2018 at 7:13 amThanks so much… so glad to hear you enjoyed it! 🙂
Marcia Cahalan says
June 25, 2018 at 5:38 pmI made this for the first time tonight. I used fat feee half and half and doubled the shrimp. This is one of my all time favorite chowders. LOVE IT!
Amy @ The Blond Cook says
June 25, 2018 at 6:20 pmThanks so much, Marcia… so happy to hear you enjoyed it! 🙂
Kathy says
June 26, 2018 at 5:40 pmCan you give me the calories, carbs, etc, on this recipe, please. Thanks.
Amy @ The Blond Cook says
June 27, 2018 at 7:58 amHey Kathy, I don’t have nutritional info for this recipe, but you can search online for “nutritional calculator” and there are a lot of sites that you can enter the ingredients for nutritional info. I hope you enjoy it if you make it! 🙂
Lisa says
July 5, 2018 at 8:12 pmCan this recipe be doubled?
Amy @ The Blond Cook says
July 10, 2018 at 9:43 amHi Lisa, I’ve never doubled this recipe but I don’t see why it can’t be doubled. Hope you enjoy it! 🙂
Charmaine says
July 7, 2018 at 11:10 amCan I use milk instead of half Nd half as I dont have any at home?
Amy @ The Blond Cook says
July 10, 2018 at 9:45 amHi Charmaine! I’ve never used milk in place of half and half in this recipe so I can’t say for sure. If you did it just won’t be as creamy and rich. Let me know how it turns out! 🙂
Ramella says
July 8, 2018 at 2:57 pmYour comments states smoked paprika, however, the actual recipe states paprika. Does it matter then smoked or not?
Amy @ The Blond Cook says
July 10, 2018 at 9:48 amHi Ramella, it is smoked paprika… I will correct it. You can use either but I prefer smoked paprika in this recipe. Hope you enjoy it!
Tami G says
July 23, 2018 at 10:16 pmHubby can’t eat corn…how would potatoes work as a substitute…or what other veggie would you recommend? Thank you!
Amy @ The Blond Cook says
July 24, 2018 at 8:20 amHi Tami, I’ve never made this recipe with potatoes or any other veggie so I can’t say for sure. I would think diced potatoes would take longer than the corn to cook to be tender. Let me know how it turns out if you try it! 🙂
Cynthia says
August 6, 2018 at 11:13 amFantastic recipe. I also added one boiled and chopped potato to the recipe.
★★★★★
Amy @ The Blond Cook says
August 7, 2018 at 2:15 pmYum! Thanks so much, Cynthia! So glad to hear you enjoyed it! 🙂
Steph says
August 6, 2018 at 6:21 pmSimmering on the stove right now and the house smells incredible! Can’t wait to try it!
Amy @ The Blond Cook says
August 7, 2018 at 2:20 pmThanks so much, Steph… hope you enjoyed it! 🙂
Patty S. says
September 3, 2018 at 7:03 pmHoping to make this tomorrow!! It looks delicious and I can’t wait to try it!!!
★★★★★
Amy @ The Blond Cook says
September 4, 2018 at 8:20 amThanks so much, Patty… hope you enjoy it! 🙂
Renee Hutson says
October 27, 2018 at 4:56 pmMaking tonight can not wait!!!!
Amy @ The Blond Cook says
October 28, 2018 at 8:44 amHope you enjoyed it, Renee! 🙂
Scott Adkins says
October 28, 2018 at 6:04 pmThis looks incredible and the perfect Fall soup! One question before we make this, tho…
You list smoked paprika in the comments, but list only paprika in the ingredient list.
That is a fair amount of flavor for a tsp if it is smoked, so just wanted to be sure
before we tipped it in the dish….. 🙂 🙂 🙂
Amy @ The Blond Cook says
October 29, 2018 at 8:04 amHi Scott, thanks so much! Yes it is smoked paprika and thanks so much for alerting me to that! Hope you enjoy it! 🙂
Danielle says
November 3, 2018 at 6:20 pmSo good! I was going to cook a different shrimp chowder for dinner tonight but upon closer inspection the recipe didn’t seem very flavorful, and I happened upon this recipe in my search for another option. The bacon sold me, first of all. I added potatoes (I had them on hand and figured why not) and I didn’t blend because I was running short on time, but it was delicious!!! I’ll definitely blend bext time, I imagine it’ll make the soup creamier. We served it topped with chopped scallions and garlic knots on the side. My husband loved it, my three year old refused to try it, but she refuses anything that isn’t a PB&J sandwich, so that’s not really surprising. We always have a ton of frozen shrimp on hand, so this is definitely going into the rotation!! Thank you for sharing.
★★★★★
Amy @ The Blond Cook says
November 4, 2018 at 9:19 amThat sounds absolutely delicious with potatoes and chopped scallions, Danielle! Thank you so much, glad you and your husband enjoyed it! 🙂
Tonya Day says
November 19, 2018 at 7:46 pmI absolutely loved this soup. I used oregano because I had no tyme and 3 small potatoes. I added kielbasa also.
★★★★★
Amy @ The Blond Cook says
November 20, 2018 at 10:02 amThanks, Tonya! The addition of kielbasa sounds amazing! 🙂
Diana says
November 28, 2018 at 3:22 pmI first got this recipe from a girlfriend several years ago and make it often. It is delicious. Be sure the paprika is smoked paprika as listed. It makes a huge difference in flavoring the soup.
SusanK says
December 12, 2018 at 11:18 pmDid I do something wrong? Mine turned out thin. Was I supposed to add flour somewhere in this recipe. Good flavor just very thin.
Amy @ The Blond Cook says
December 13, 2018 at 10:13 amHi Susan, I’ve never had that feedback on this recipe so I can’t say for sure. The only thing I can think of is you substituted low fat milk for half and half?
H Hausman says
December 28, 2018 at 7:47 pmExcellent especially if you Iike a little heat!!
★★★★★
Amy @ The Blond Cook says
December 29, 2018 at 10:01 amThanks so much!
Jennifer says
January 17, 2019 at 2:22 pmThis sounds amazing! Im curious if this can be made and frozen?
Amy @ The Blond Cook says
January 18, 2019 at 10:13 amHi Jennifer, thank you! I would not recommend freezing this since it’s cream-based, the cream tends to separate from the other ingredients when thawed. Hope you enjoy it if you make it! 🙂
Randall T Marshall says
January 21, 2019 at 5:51 pmAmy, I’m looking forward to making this . I was wondering if you think seafood stock would work. Thanks Randy Marshall
Amy @ The Blond Cook says
January 22, 2019 at 9:32 amHi Randall, I haven’t used seafood stock so I can’t say with 100% certainty but think it would be fine. Hope you enjoy it! 🙂
Melinda says
January 22, 2019 at 6:04 pmHow long do you recommend keeping any left overs? Can I make this a day in advance and reheat?
Amy @ The Blond Cook says
January 23, 2019 at 9:46 amHi Melinda, I’ve never re-heated this more than 2 days after making so I can’t say with certainty any longer than that. It should be fine the next day, hope you enjoy it! 🙂
Susan Larson says
April 11, 2019 at 8:24 amI made this for our Lenten soup supper last night. Everyone raved about it. A few people even picked up on the SMOKED paprika accent! The only thing I did differently was that I pre-blended the corn with some of the stock in my Ninja blender before putting it in the pot. After boiling, I put it in a crock pot and added the shrimp about an hour before dinner was served. Will definitely treat my fellow congregants with this chowder for Advent!
★★★★★
Amy @ The Blond Cook says
April 12, 2019 at 8:29 amThat sounds delicious, Susan – Thank you for sharing! So happy to hear it was a hit! 🙂