Shrimp Potato Corn Chowder

This Shrimp Potato Corn Chowder is like a warm hug! Shrimp, potatoes, and corn are in a creamy broth and flavored with bacon, garlic, and onion for an amazing chowder.

Course Main Course

Cuisine American

Prep Time 15 minutes

Cook Time 25 minutes

Servings Servings

Calories 520kcal

Ingredients

2 slices bacon diced into ½ inch pieces
½ cup onion diced
1 teaspoon garlic minced
2 tablespoons butter
3 cups chicken broth
1 can whole kernel corn drained
1 pound baby potatoes halved
1 pound medium shrimp peeled and deveined
1 ½ cups heavy cream
½ teaspoon ground black pepper
½ teaspoon salt
1 teaspoon parsley chopped
¼ teaspoon red pepper flakes optional

Instructions

When the soup is hot, remove and serve immediately.
Top each bowl with a sprinkle of parsley and red pepper flakes.
Gather the ingredients needed to make your chowder.
Cook the diced bacon in a large pan. When the bacon is crispy, remove from the pan, leaving the drippings in the pan.
Melt the butter in the pan with the bacon drippings and add the onion. Cook till translucent, about 5 minutes. Then add the garlic and cook for an additional minute.
Add the broth, corn and potatoes. Bring to a boil and cook till the potatoes are fork tender, about 15 to 20 minutes.
Add the shrimp to the pan and cook till the shrimp is pink.
Add the bacon back into the pan. Turn the pan down to medium-low and add the cream, salt, and pepper.
When the soup is hot, remove and serve immediately.
Serve and Enjoy!

Notes

Save the bacon grease and add the butter to it to cook the bacon in. The bacon grease adds more flavor to the dish.
Be sure to cook the potatoes till fork tender before adding the shrimp. The shrimp will cook quickly and you don’t want it to overcook or it will get rubbery.
Serve this soup with a loaf of French bread.

Nutrition