Shrimp Chowder with Corn and Potatoes

5 from 1 vote

Shrimp Chowder with Corn and Potatoes

This creamy shrimp chowder combines tender shrimp, sweet corn, baby potatoes, and smoky bacon in a rich broth for an easy one-pot meal ready in 40 minutes.

Prep Time15

Cook Time25

Total Time40

Servings: Servings

Calories: 520kcal

Author: Karin and Ken

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

Step 1: Cook the Bacon

Cook the diced bacon in a large pot until crisp. Transfer it to a paper towel-lined plate, leaving the rendered fat in the pot.

Step 2: Cook the Aromatics

Add the butter and onion to the bacon drippings and cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 1 minute.

Step 3: Cook the Potatoes and Corn

Add the chicken broth, drained corn, and baby potatoes. Bring to a boil, then cook for 15–20 minutes, or until the potatoes are completely fork-tender.

Step 4: Finish the Chowder

Add the shrimp and cook just until opaque and cooked through. Reduce the heat to medium-low, return the bacon to the pot, and stir in the heavy cream, salt, and pepper. Heat gently without boiling, then garnish with parsley and optional red pepper flakes and serve.

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.

Besides French bread, there are tons of side dishes that pair well with any shrimp recipe. So take a look and tell me what you think!

Nutrition