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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Wendy M
Wonderful recipe. I added potatoes to make it a little heartier. (I did cook the potatoes a little in the microwave first to ensure they were cooked.)
My 3 & 5 year old loved it!!! I did not add the pepper flakes due to the kids. My husband just added the pepper flakes to his after.
Mark Stubbs
In search of something good to eat on Pinterest for a brisk fall Saturday. I came across this recipe and thought, “What’s not to like!” It was delicious. Thanks!
Burnadette
Love! I make any chance I can! I do add a couple potatoes, carrots and celery. So yummy 🙂
Mary Barr
I will definitely be making this! Some family don’t eat pork in my house so I will cook both wright bacon and turkey bacon.
Amy @ The Blond Cook
Hi Mary, turkey bacon sounds delicious as well!
Dee
I’m in the process of making this soup now. I was in London last week and had plain corn chowder with a crispy corn fritter immersed in it. It was delicious. I have been craving it ever since. I searched and found this recipe and decided to make it. My Husband is allergic to shrimp so I made mine with the shrimp but added shredded chicken to the other portion. I will have mine with chicken and shrimp. I’ll make the corn fritters to go with it. I can’t wait.
Lynne
Only complaint I have is…I should have doubled the recipe! Great Soup.
Amy @ The Blond Cook
Thanks so much, Lynne… so happy you enjoyed it so much! 🙂
Elizabeth Kilbarger
This chowder is fabulous! I used fresh sweet corn (because it’s summer) and home made shellfish stock. It comes together quickly and tastes like a five star restaurant. I love Wright brand bacon also, I used the maple and would use that flavor again.
Amy @ The Blond Cook
Fresh sweet corn and homemade stock sounds SO delicious in this recipe, Elizabeth! Thanks so much, so happy you enjoyed it! 🙂
Brittany
Thinking of trying this in the instant pot as I do not have a blender. Do you think this will adapt well ? Thanks
Dee K
I made this recipe last year and it was a huge hit! I am so glad I bookmarked this recipe because I intend on making it again.
Amy @ The Blond Cook
Thanks so much, Dee… it is one of my favorites as well. So happy you loved it!
Susan Larson
I 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
That sounds delicious, Susan – Thank you for sharing! So happy to hear it was a hit! 🙂
Randall T Marshall
Amy, I’m looking forward to making this . I was wondering if you think seafood stock would work. Thanks Randy Marshall
Amy @ The Blond Cook
Hi 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
How long do you recommend keeping any left overs? Can I make this a day in advance and reheat?
Amy @ The Blond Cook
Hi 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! 🙂
Jennifer
This sounds amazing! Im curious if this can be made and frozen?
Amy @ The Blond Cook
Hi 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! 🙂
H Hausman
Excellent especially if you Iike a little heat!!
Amy @ The Blond Cook
Thanks so much!
SusanK
Did 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
Hi 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?
Diana
I 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.
Tonya Day
I absolutely loved this soup. I used oregano because I had no tyme and 3 small potatoes. I added kielbasa also.
Amy @ The Blond Cook
Thanks, Tonya! The addition of kielbasa sounds amazing! 🙂