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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 4 Servings
Calories 520kcal


  • 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


  • 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.
    Overhead photo of all the ingredients.
  • Cook the diced bacon in a large pan. When the bacon is crispy, remove from the pan, leaving the drippings in the pan.
    Cooking bacon in a large 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.
    Onion and garlic added to the large pan.
  • Add the broth, corn and potatoes. Bring to a boil and cook till the potatoes are fork tender, about 15 to 20 minutes.
    Broth, corn and potatoes added to the large pan.
  • Add the shrimp to the pan and cook till the shrimp is pink.
    Raw shrimp added to the large pan.
  • Add the bacon back into the pan. Turn the pan down to medium-low and add the cream, salt, and pepper.
    Bacon, cream, salt, and pepper added to the large pan.
  • When the soup is hot, remove and serve immediately.
    Closeup photo of a spoonful of shrimp potato corn chowder.
  • Serve and Enjoy!
    Overhead photo of shrimp potato corn chowder served in a large bowl.


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.


Serving: 1Serving | Calories: 520kcal | Carbohydrates: 26g | Protein: 28g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 306mg | Sodium: 1123mg | Potassium: 1033mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1371IU | Vitamin C: 37mg | Calcium: 171mg | Iron: 2mg