Name: Bacon, Shrimp and Corn Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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)

Jump to Recipe

If you’ve been searching for a cozy, soul-warming meal, look no further than Bacon, Shrimp and Corn Chowder. Imagine the smoky richness of bacon mingling with sweet shrimp and crisp corn in a velvety, savory broth. This chowder is creamy yet fresh, packed with layers of flavor and a beautiful balance of textures that will have you coming back for seconds (or thirds). It’s a hearty bowl of comfort that effortlessly fits a weeknight dinner or a festive gathering with friends—you truly get the best of both worlds!

Bacon, Shrimp and Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

The magic of this chowder lies in its simple yet thoughtfully chosen ingredients. Each one brings its own delightful punch—smokiness, sweetness, creaminess, and a pop of color to your bowl. Gather everything before you start and savor how each element will create the signature taste of this dish.

Hickory Smoked Wright Brand Bacon: Provides smoky depth and a crispy, savory crunch that’s irresistible as a topping and foundational to the base flavor.
Medium Shrimp, peeled and deveined: Adds tender, juicy sweetness and soaks up all the delicious spices without getting lost in the chowder.
Chopped Yellow Onion: Offers an aromatic base, blending sweetness and depth into the broth.
Minced Fresh Garlic: Delivers a punchy savoriness that complements the shrimp and bacon beautifully.
Smoked Paprika: Infuses gentle smokiness and a pop of color, enhancing the bacon’s depth.
Dried Thyme: Brings a subtle earthiness and layered herbal notes.
Pinch Crushed Red Pepper: Adds just the right touch of gentle heat without overpowering.
Frozen Corn Kernels: Give natural sweetness and bright bursts of texture in every spoonful.
Chicken Stock: Forms a flavorful, hearty foundation for building the chowder’s richness.
Half and Half: Creates that iconic creamy texture that sets chowder apart.
Salt and Black Pepper: Essential for seasoning everything to perfection.
Fresh Thyme Sprigs (optional): Perfect for a pop of green and a fragrant finish when serving.

How to Make Bacon, Shrimp and Corn Chowder

Step 1: Crisp the Bacon

Start by setting your large pot or Dutch oven over medium heat. Toss in the chopped bacon and let it sizzle, stirring often until it’s irresistibly crispy—this usually takes about 8 to 10 minutes. Once golden, scoop it out onto a paper towel-lined plate, but be sure to leave behind a tablespoon of that wonderful bacon fat. That’s flavor gold for your chowder base!

Step 2: Sauté the Shrimp

With the heat still at medium, add your peeled and deveined shrimp straight into the pot. Cook, stirring occasionally, until the shrimp turns that classic pink (about 3 to 4 minutes). Use a slotted spoon to transfer them to the plate with the bacon. Their juices will remain in the pot, lending tons of ocean-fresh flavor to the next steps.

Step 3: Sauté the Aromatics

Add the chopped onions and minced garlic to the pan. Sauté for around 3 minutes, or until the onions become soft and translucent, filling your kitchen with a mouthwatering aroma. The garlic and onion will help create a rich, savory base for the chowder.

Step 4: Add the Spices

Stir in the smoked paprika, dried thyme, crushed red pepper, and a bit of salt and black pepper. Keep things moving for about 2 minutes as the spices bloom—your pot will come alive with color and fragrance, building layers of flavor from the very start.

Step 5: Build the Chowder Base

Pour in the frozen corn, chicken stock, and half and half, stirring well to combine. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Let the chowder simmer for 15 minutes, giving all those flavors a chance to mingle and develop into the signature taste of Bacon, Shrimp and Corn Chowder.

Step 6: Blend for a Creamy Finish

Now it’s time to get that luscious chowder texture. Use an immersion blender and blend about half the soup right in the pot, leaving some chunky bits for character. No immersion blender? Carefully blend about 2 cups of chowder in a regular blender, working in small batches so nothing explodes, and return it all to the pot. Give it a good stir to ensure everything is creamy and well mixed.

Step 7: Add the Stars

Return the shrimp to the pot and give everything a gentle stir. Ladle the chowder into bowls, then shower the top with those crispy bacon pieces you set aside. If you want to add a little extra love, toss on a few fresh thyme sprigs.

How to Serve Bacon, Shrimp and Corn Chowder

Garnishes

Finishing touches make all the difference! Garnish each bowl with crumbled bacon, plump shrimp, and a scatter of fresh thyme sprigs or sliced green onions if you have them. A touch of cracked black pepper or even a sprinkle of smoked paprika adds a visual and flavorful flourish that will have everyone reaching for their spoons.

Side Dishes

Bacon, Shrimp and Corn Chowder pairs beautifully with warm, crusty bread for dunking—it eagerly soaks up every creamy drop. You can also serve it with a crisp green salad dressed with a simple vinaigrette or even roasted vegetables to round out your meal with brightness and crunch.

Creative Ways to Present

Take your presentation up a notch by serving the chowder in bread bowls or small mugs for individual portions. For a fun twist at parties, hollow out mini sourdough rolls, or serve as shooters for an appetizer. Don’t forget a little extra garnish for color—think microgreens, chives, or a drizzle of chili oil for a kick!

Make Ahead and Storage

Storing Leftovers

Once the Bacon, Shrimp and Corn Chowder has cooled to room temperature, transfer it to airtight containers. It will keep beautifully for up to 3 days in the refrigerator. Just be sure to store the bacon separately if you want it to stay extra crispy for leftover servings.

Freezing

While some chowders can be tricky to freeze due to the dairy and seafood, this one holds up fairly well! For best results, freeze without the shrimp (add freshly cooked shrimp after reheating) and bacon topping. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat the chowder gently on the stove over low heat, stirring frequently. Add a splash of broth, water, or half and half to loosen it if needed. For shrimp, gently rewarm them separately or add near the end of reheating to keep them tender and juicy. Top each bowl with freshly crisped bacon before serving for the best texture.

FAQs

Can I use fresh corn instead of frozen?

Absolutely! If corn is in season, slice kernels from about 4 ears of fresh corn for incredible sweetness and texture. Just cook it as you would the frozen corn, giving your Bacon, Shrimp and Corn Chowder a more summery feel.

Can I make this chowder gluten-free?

Yes—with this recipe, there’s no flour in the base, so it’s naturally gluten-free. Double-check your bacon, stock, and packaged ingredients for hidden gluten to be safe.

What’s the best way to peel and devein shrimp?

Pull off the shell and legs, then use a small knife to make a slit down the back and lift out the vein. This process is well worth it for the tender, sweet shrimp you get in every spoonful of Bacon, Shrimp and Corn Chowder.

Can I use milk instead of half and half?

You can substitute whole milk for a slightly lighter chowder, but half and half gives that ultra-creamy feel. Avoid nonfat milk, as it won’t provide the desired richness and body.

How can I add even more flavor?

Try adding a splash of dry white wine after sautéing the onions and garlic, or a sprinkle of Old Bay seasoning with the spices. Extra veggies, like diced red bell pepper, can also be stirred in for extra color and sweetness.

Final Thoughts

If you’ve been craving a soup that’s both comforting and bursting with flavor, this Bacon, Shrimp and Corn Chowder will not disappoint. Grab your favorite bowl, gather your loved ones, and watch this recipe become an instant classic in your kitchen. Give it a try and let each spoonful remind you why homemade comfort food is always worth it!

Bacon, Shrimp and Corn Chowder Recipe

★★★★★

4.9 from 15 reviews

Author: Mariam
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Bacon, Shrimp, and Corn Chowder is a hearty and flavorful soup that combines the smoky goodness of bacon with tender shrimp and sweet corn in a creamy broth. Perfect for a cozy meal on a chilly day!

Instructions

Fry Bacon: 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.
Cook Shrimp: 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.
Sauté Onions and Garlic: Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent.
Add Seasonings: Add paprika, crushed red pepper, thyme, salt, and pepper. Cook, stirring frequently for 2 minutes.
Cook Chowder: Add corn, chicken stock, and half and half. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
Blend Soup: 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 and return to pot. Stir well.
Serve: Serve with shrimp and sprinkle with bacon pieces.
Garnish: Garnish with fresh thyme sprigs, if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American