This is a sponsored post written by me on behalf of Tyson Foods, Inc. Â All opinions are entirely my own. Â #sponsored #ad
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. Â 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. Â Super-cozy is an understatement! It’s a perfect starter course or meal any time of the year. Â 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!
PrintBacon, 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
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Danielle
So 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
That sounds absolutely delicious with potatoes and chopped scallions, Danielle! Thank you so much, glad you and your husband enjoyed it! 🙂
Scott Adkins
This 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
Hi Scott, thanks so much! Yes it is smoked paprika and thanks so much for alerting me to that! Hope you enjoy it! 🙂
Renee Hutson
Making tonight can not wait!!!!
Amy @ The Blond Cook
Hope you enjoyed it, Renee! 🙂
Patty S.
Hoping to make this tomorrow!! It looks delicious and I can’t wait to try it!!!
Amy @ The Blond Cook
Thanks so much, Patty… hope you enjoy it! 🙂
Steph
Simmering on the stove right now and the house smells incredible! Can’t wait to try it!
Amy @ The Blond Cook
Thanks so much, Steph… hope you enjoyed it! 🙂
Cynthia
Fantastic recipe. I also added one boiled and chopped potato to the recipe.
Amy @ The Blond Cook
Yum! Thanks so much, Cynthia! So glad to hear you enjoyed it! 🙂
Tami G
Hubby can’t eat corn…how would potatoes work as a substitute…or what other veggie would you recommend? Thank you!
Amy @ The Blond Cook
Hi 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! 🙂
Ramella
Your comments states smoked paprika, however, the actual recipe states paprika. Does it matter then smoked or not?
Amy @ The Blond Cook
Hi 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!
Charmaine
Can I use milk instead of half Nd half as I dont have any at home?
Amy @ The Blond Cook
Hi 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! 🙂
Dorin
Used heavy cream in mine and worked very well
Lisa
Can this recipe be doubled?
Amy @ The Blond Cook
Hi Lisa, I’ve never doubled this recipe but I don’t see why it can’t be doubled. Hope you enjoy it! 🙂
Kathy
Can you give me the calories, carbs, etc, on this recipe, please. Thanks.
Amy @ The Blond Cook
Hey 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! 🙂
Marcia Cahalan
I 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
Thanks so much, Marcia… so happy to hear you enjoyed it! 🙂
Lardy
I made it today and it came out delicious…
Amy @ The Blond Cook
Thanks so much… so glad to hear you enjoyed it! 🙂
Melissa
I love, love, love this soup! I make it every chance I get!
Amy @ The Blond Cook
Thanks so much, Melissa! I love it year-round! 🙂
Johnathon
That sounds AMAZING!!!!! Will DEFINITELY be trying THIS this week!!!
Amy @ The Blond Cook
Thanks so much, Johnathon… hope you enjoy it as much as I have! 🙂
Luz Baeza
I will make it with no bacon and dried shrimp
will tag you in instagram
Amy @ The Blond Cook
Thanks so much, Luz… hope you enjoy it! 🙂