This Bacon, Shrimp, and Corn Chowder is a creamy, comforting soup packed with crispy bacon, succulent shrimp, and sweet corn. With rich flavors and a hearty texture, this chowder is perfect for a cozy meal any time of the year.

Why You’ll Love This Recipe

Rich and Creamy: The combination of half-and-half and chicken stock creates a luxuriously smooth broth.
Flavorful Ingredients: Bacon, shrimp, and smoked paprika add depth to the dish.
Easy to Make: Ready in just 45 minutes with simple steps.
Perfect for Any Season: Enjoy this chowder as a warm winter comfort or a summer seafood delight.

Ingredients

5 slices hickory-smoked 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 of crushed red pepper (optional)
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 (optional)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Step 1: Cook the Bacon

In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy (about 8–10 minutes), stirring frequently.
Transfer the bacon to a plate lined with paper towels. Drain excess fat, leaving about 1 tablespoon in the pot.

Step 2: Cook the Shrimp

Add the shrimp to the pot and cook until pink (about 3–4 minutes), stirring frequently.
Remove the shrimp with a slotted spoon and set aside with the bacon. Leave any juices in the pot.

Step 3: Sauté the Aromatics

Add chopped onions and minced garlic to the pot. Sauté for about 3 minutes, or until the onions are soft and translucent.
Stir in the smoked paprika, crushed red pepper, dried thyme, salt, and black pepper. Cook for another 2 minutes.

Step 4: Simmer the Chowder

Add the corn, chicken stock, and half-and-half. Stir to combine.
Bring to a boil, then reduce the heat to medium-low and let simmer for 15 minutes.

Step 5: Blend for Creaminess

Using an immersion blender, blend about half of the soup to create a creamy consistency.
If you don’t have an immersion blender, transfer 2 cups of soup to a blender and pulse until creamy. Exercise caution when blending hot liquids—blend in small batches and hold down the top to prevent spills.
Return the blended soup to the pot and stir well.

Step 6: Add Shrimp and Bacon

Stir the cooked shrimp and bacon back into the pot.
Taste and adjust seasoning as needed.

Step 7: Serve

Ladle the chowder into bowls and garnish with fresh thyme sprigs if desired.
Serve hot and enjoy!

Servings and Timing

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Seafood Mix: Add scallops, crab, or clams for a seafood chowder twist.
Spicy Kick: Increase the crushed red pepper or add a dash of hot sauce.
Dairy-Free: Substitute the half-and-half with coconut milk for a lighter, dairy-free version.
Extra Creamy: Use 2 cups of chicken stock and 1 ½ cups of half-and-half for a richer consistency.

Storage & Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Due to the dairy content, freezing may slightly alter the texture, but it can be stored for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm over low heat on the stovetop, stirring occasionally. Avoid boiling to prevent separation.

FAQs

1. Can I make this in a slow cooker?

Yes! Cook the bacon and shrimp separately, then add all ingredients except half-and-half to the slow cooker. Cook on low for 4–6 hours, stir in the half-and-half before serving, and blend if desired.

2. What type of shrimp works best?

Medium shrimp (peeled and deveined) work best, but you can use large shrimp and chop them into bite-sized pieces.

3. Can I use fresh corn instead of frozen?

Absolutely! Fresh corn cut from the cob adds even more flavor and texture.

4. Is there a substitute for half-and-half?

You can use heavy cream for a richer chowder or whole milk for a lighter version.

5. How can I make this chowder thicker?

Blend more of the soup or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken.

6. Can I make this ahead of time?

Yes! This chowder tastes even better the next day as the flavors meld together.

7. What can I serve with this chowder?

Crusty bread, oyster crackers, or a simple side salad pair perfectly with this dish.

8. Can I omit the bacon?

Yes, but the bacon adds a smoky depth. If omitting, try adding smoked paprika or a dash of liquid smoke.

9. How do I prevent the shrimp from overcooking?

Cook the shrimp separately and add it back at the end to maintain a tender texture.

10. What’s the best way to blend the soup?

An immersion blender is the easiest option, but a countertop blender works too. Blend small batches to avoid splattering hot liquids.

Conclusion

This Bacon, Shrimp, and Corn Chowder is the ultimate comfort food, combining crispy bacon, sweet corn, and tender shrimp in a creamy, flavorful broth. Whether you serve it as a cozy weeknight dinner or a special occasion dish, this chowder is sure to be a hit. Enjoy every spoonful of this rich, satisfying soup!

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