Bacon, Shrimp and Corn Chowder
This bacon, shrimp and corn chowder is rich, smoky, and loaded with sweet corn and tender shrimp in a velvety, creamy broth that's ready in under an hour.
A Cozy Bowl of Bacon, Shrimp and Corn Chowder
There is something deeply comforting about a steaming bowl of seafood chowder with bacon, and this version brings together smoky, savory, and sweet in every single spoonful. This bacon, shrimp and corn chowder is what happens when a classic shrimp corn chowder soup gets a smoky upgrade. Crispy beef bacon, plump shrimp, sweet corn, and tender potatoes simmer together in a rich, creamy broth that tastes like it took all day, even though it comes together in under an hour.
If you have ever searched for an Allrecipes shrimp chowder style dish or wondered how a shrimp chowder with cream of potato soup base might taste with a smoky twist, this is your answer. It is a one-pot wonder, perfect for chilly nights, casual dinner parties, or whenever you are craving something warm and a little indulgent.
Before we get cooking, the right tools and ingredients make a real difference here. A heavy-bottomed Dutch oven helps render the beef bacon fat evenly and prevents scorching while the chowder simmers, and good quality stock makes the broth taste deeply savory instead of watery. These are the products that genuinely help this recipe shine:
Why This Corn Chowder With Shrimp and Beef Bacon Works
This recipe leans on a few simple techniques that make a huge difference in flavor:
- Rendering the beef bacon first infuses the entire pot with smoky, savory depth.
- A light flour roux thickens the broth gently without making it pasty.
- Adding shrimp last keeps them tender instead of rubbery.
- Sweet corn and cream balance the smokiness with natural sweetness and silkiness.
Chef's Tip: Resist the urge to boil the chowder once the cream and milk go in. A gentle simmer keeps the dairy from separating and keeps your broth silky smooth.
Ingredient Notes for the Best Shrimp 'n' Beef Bacon Chowder
A few small choices make a noticeable difference here. Russet potatoes break down slightly as they simmer, which naturally thickens the chowder, while waxy potatoes hold their shape better if you prefer a chunkier bite. Fresh corn cut straight off the cob adds a little extra sweetness in summer, but frozen or canned corn works beautifully year round, so do not stress if fresh corn is not in season.
For the shrimp, look for large or jumbo shrimp that have already been peeled and deveined to save yourself some prep time. If you can only find raw shrimp with tails on, simply twist them off before cooking, or leave a few on for a pretty presentation if you are serving this at a dinner party.
Ready to make it? Here is the full step-by-step recipe:
Bacon, Shrimp and Corn Chowder
This bacon, shrimp and corn chowder is rich, smoky, and loaded with sweet corn and tender shrimp in a velvety, creamy broth that's ready in under an hour.
Ingredients
- 6 slices beef bacon, chopped into small pieces
- 1 yellow onion, diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 3 cups russet potatoes, peeled and diced into half-inch cubes
- 3 tbsp all-purpose flour, for thickening
- 4 cups seafood or chicken stock, low sodium preferred
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups corn kernels, fresh, frozen, or canned and drained
- 1 lb large shrimp, peeled, deveined, and tails removed
- 1 tsp smoked paprika
- 1 tsp fresh thyme, or 1/2 tsp dried thyme
- 1 tsp salt, adjust to taste
- 1/2 tsp black pepper, freshly cracked
- 2 tbsp fresh chives or parsley, chopped, for garnish
Instruction
In a large Dutch oven or heavy-bottomed pot, cook the chopped beef bacon over medium heat until crisp and the fat has rendered, about 6 to 8 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
Add the diced onion and celery to the pot and saute in the rendered fat for 4 to 5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste and form a light roux.
Slowly pour in the stock while whisking to prevent lumps. Add the diced potatoes, smoked paprika, thyme, salt, and pepper.
Bring to a gentle boil, then reduce heat to low and simmer uncovered for 12 to 15 minutes, until the potatoes are fork-tender.
Stir in the milk, heavy cream, and corn kernels. Simmer for another 5 minutes, stirring occasionally, until slightly thickened and heated through.
Add the shrimp and cook for 3 to 4 minutes, just until they turn pink and opaque. Do not overcook or they will turn rubbery.
Stir most of the crispy beef bacon back into the chowder, reserving a little for garnish. Taste and adjust salt and pepper as needed.
Ladle the chowder into bowls and top with the reserved beef bacon, fresh chives or parsley, and an extra crack of black pepper. Serve hot with crusty bread.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Whisk
- Slotted spoon
- Cutting board and knife
- Ladle
Notes
Serving and Storage Tips
This chowder is hearty enough to be a meal on its own, but it pairs wonderfully with a few simple sides:
- A thick slice of crusty sourdough or garlic bread for dipping
- A crisp green salad with a light vinaigrette to cut through the richness
- A sprinkle of extra smoked paprika or hot sauce for those who like a little kick
Leftovers keep well in the fridge for up to three days in an airtight container. Because the chowder thickens significantly as it cools, you will want to reheat it slowly on the stovetop over low heat, stirring in a splash of milk, cream, or stock to bring it back to that perfect, spoonable consistency.
Chef's Tip: This chowder also freezes reasonably well for up to two months, though the texture of the potatoes and shrimp softens slightly upon thawing. For the best texture, freeze the base without the shrimp and add freshly cooked shrimp after reheating.
Make It Your Own
Once you have made this bacon, shrimp and corn chowder a time or two, feel free to make it your own. Stir in a handful of fresh spinach at the end for extra color, swap in smoked sausage for a heartier variation, or add a pinch of cayenne if you like things spicy. However you make it, this chowder is the kind of recipe that turns into a regular request at your table, especially once the weather turns cool and everyone is craving something warm, creamy, and a little smoky.
