Shrimp, Bacon, and Corn Chowder

Introduction

A hearty and flavorful Shrimp, Bacon, and Corn Chowder that combines smoky bacon, tender shrimp, and sweet corn in a creamy, comforting broth. With a hint of smoked paprika and thyme, this chowder is perfect for weeknight dinners or serving as a crowd-pleasing appetizer.

Why You’ll Love This Recipe

This chowder is loved for its perfect balance of savory, smoky, and creamy flavors.

• Crispy bacon adds a delightful crunch.
• Juicy shrimp bring sweetness and tenderness to every bite.
• Sweet corn complements the rich, creamy broth.
• Quick and easy to prepare, ideal for busy evenings or special gatherings.

Key Ingredients

• Hickory smoked bacon – for a savory, smoky base
• Medium shrimp – peeled and deveined for tenderness
• Yellow onion & garlic – for aromatic depth
• Smoked paprika, thyme, and red pepper flakes – bold seasoning
• Frozen corn kernels – natural sweetness and texture
• Chicken stock & half-and-half – for creamy indulgence
• Fresh thyme sprigs – optional garnish

Ingredients

• 5 slices hickory smoked bacon, chopped
• 1 lb medium shrimp, peeled and deveined
• 2 cups chopped yellow onion
• 1 tbsp minced garlic
• 1 tsp smoked paprika
• ½ tsp dried thyme
• Pinch of crushed red pepper flakes
• 2 ½ cups frozen corn kernels
• 3 cups chicken broth
• 1 cup half-and-half
• Salt and black pepper, to taste
• Fresh thyme sprigs for garnish (optional)

Instructions

1. Cook the bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy, 8–10 minutes, stirring frequently. Transfer bacon to a paper towel-lined plate. Leave 1 tablespoon of bacon fat in the pot.
2. Cook the shrimp: Add shrimp to the pot and cook until pink, 3–4 minutes. Remove shrimp with a slotted spoon and set aside with the bacon. Keep the juices in the pot.
3. Sauté aromatics: Add chopped onions and garlic to the pot. Cook for 3 minutes until translucent.
4. Add spices: Stir in smoked paprika, red pepper flakes, thyme, salt, and pepper. Cook 2 minutes, stirring constantly.
5. Add liquid & corn: Mix in corn, chicken broth, and half-and-half. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
6. Blend part of the soup: Use an immersion blender to puree about half of the soup until smooth. (If using a regular blender, blend 2 cups at a time carefully.)
7. Finish chowder: Return cooked shrimp and bacon to the pot. Garnish with fresh thyme, if desired.
8. Serve hot and enjoy with crusty bread or crackers.

Tips

• Bacon Flavor: High-quality hickory smoked bacon gives the chowder a rich, smoky base. Crisping it before adding other ingredients enhances texture and flavor.
• Shrimp Cooking: Cook shrimp just until pink to avoid toughness.
• Corn: Fresh or frozen corn works. Use less blending for a chunkier texture.
• Blending: Pureeing half the soup creates a creamy texture while keeping some corn whole.
• Seasoning: Adjust red pepper flakes or paprika to your preferred heat level.
• Serving Tip: Serve with crusty bread, garlic bread, or a light salad for a complete meal.

Frequently Asked Questions

1. Can I use a different type of bacon?
Yes! Maple, applewood, or regular bacon works—just note that flavor will vary.

2. Can I make this dairy-free or lower in fat?
Substitute half-and-half with coconut milk, almond milk, or cashew cream. For lower fat, use skim milk or reduce bacon.

3. Can I freeze this chowder?
Yes. Cool to room temperature, store in an airtight container, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently.

4. Can I use fresh shrimp?
Absolutely! Just peel, devein, and adjust cooking time—it may cook faster than frozen shrimp.

5. Can I use fresh corn?
Yes, remove kernels from the cob and add at the same step as frozen corn. Adjust cooking time slightly.

6. Can I substitute chicken stock?
Vegetable stock works for vegetarian versions, or seafood stock enhances shrimp flavor.

7. How do I avoid overcooking shrimp?
Cook just until pink and opaque, about 3–4 minutes. Overcooking makes shrimp rubbery.