by Amy Brinkley Published: Oct 5, 2016 Updated: Nov 3, 2022
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Crispy bacon, shrimp and corn are the ultimate comfort foods in this creamyBacon, Shrimp and Corn Chowder!
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 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’sBacon’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. 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?!
I hope you and your family love this chowder as much as I do. ENJOY!
Bacon, Shrimp and Corn Chowder
5 Stars4 Stars3 Stars2 Stars1 Star
4.9 from 59 reviews
- 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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Reader Interactions
Comments
Diane DiSandroThis chowder is amazing! A little spice but not too much. I’m not a fan of spicy but this was wonderful. Great mix of flavors. Thanks for sharing!
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- Donna K.
This soup was very good and will add it to my rotation. However, next time I might use heavy cream and omit using the blender.
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- MaryG
Great recipe! Thanks for sharing. It turned out delicious!
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- Amy Brinkley
Thank you, Mary – I’m so glad you enjoyed it!
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- Kenny
Super easy recipe. I doubled it and did my own tweaks. I used a block of cream cheese instead of the half & half and I added two cups of finely diced potatoes. Wife said complimented it, saying it’s a great tasting chowder.
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- Geralyn
Can you make and keep warm in crockpot?
I need to double for more guestsReply
- Shawn Spendiff
Outstanding flavor, easy to make, lower carbs then most bacon corn shrimp chowder due to the lack of potatoes. Protein is at 38 mg per serving. I used fat free 1/2 & 1/2 to reduce the fats. Gluten free recipe due to thickening by immersion blending 2 cups of the chowder. Great well thought out recipe.
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- Kelly Stewart
Savory and delicious with just a few tweaks . I cut the shrimp in pieces and didn’t use a blender just added flour to thicken with the half and half .we doubled the recipe and added Cajun seasoning and lots of cayenne because we like some heat it was delicious
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- Amy Brinkley
Thank you, Kelly – I’m so glad you enjoyed it!
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- Michelle Keithline
Looks yummy but can I substitute anything for the corn?
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- Barbara Russell
Made this…. Great flavor!!!
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- Dale Antonik
EXCELLENT!!!! Husband said put 5 stars next to recipe….. a keeper. So delicious!
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- Terri E
Absolutely a winner! I consider myself a connoissuer of soups and cook for crowds every weekend for charity, and this is over the top! Who doesn’t like shrimp, bacon and corn? Definitely a best-seller!! I never tweak until I’ve tried it…absolutely no tweaking necessary. You hit the nail in the head!
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- Amy Brinkley
Thank you so much, Terri – I’m so happy to hear you loved the chowder!
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- Valerie Russo
My family loved it! I might’ve liked it a little thicker however, I’m sure heavy cream would’ve make it more fattening!
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- Jonelle
Excellent! Even my 4-year-old loved it! I paired it with cheddar bay biscuits. This will be on my meal rotation. So good!
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- Amy Brinkley
Thank you, Jonelle – I’m so glad you and your little one enjoyed the chowder!
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- Shari
This chowder was absolutely delicious! Loved the combination of flavors. The crushed red pepper & paprika kept it from being bland & added just the right amount of spice. Very filling. Will definitely make again.
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- Marcia M
Excellent! I did follow a few other’s suggestions and added some of my own. I sprinkled the Shrimp with Old Bay and cut the shrimp into small pieces so you always get some in each bite and stirred the cooked shrimp into the chowder after it cooled a few minutes, so the shrimp didn’t overcook. Added some chopped sautéed Baby Bella mushrooms and some diced baby gold potatoes. Didn’t use immersion blender. Added one can cream corn and used 1 1/2 c. frozen corn. Delicious!! Thank you!
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- Amy Brinkley
Hi Marcia, your version sounds delicious – so glad you enjoyed it!
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- Joanie A Winborne
Marcia, I made the original, but I prefer your version. Nothing wrong with original; we just like some old bay or Tony Cachery’s with shrimp. Also, we LOVE mushrooms in bisque/chowder dishes. AND, we are suckers for gold potatoes in ALL soups and stews. yum
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