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Bacon Shrimp Corn Chowder —a hearty seafood chowder made with bacon seared shrimp, creamy potatoes, corn, and homemade crab stock.
This Bacon Shrimp Corn Chowder recipe takes a basic corn chowder to new heights of oh-my-yes-yum! It is a seriously delicious soup made with shrimp seared in bacon fat, baby red potatoes, yellow corn, and a Homemade Crab Stock base.
The crab stock brings its own flavor to this party but the fresh garlic and smoked paprika hit all the right notes. This chowder is not only super delicious it’s super easy to make and comes together in under an hour.
Corn chowder ingredients
Baby red potatoes
Homemade crab stock
This is a perfect late summer/early fall soup to use up the last of the fresh corn but it is totally fine to use frozen. In fact, I like to use frozen vegetables in seasonal recipes so that I can make them year-round.
How to make bacon shrimp corn chowder
Season the shrimp with smoked paprika and salt. In a large pot over medium heat, render the fat from the chopped bacon . Remove the crispy bacon to drain on paper towels. Drain all but 2 tablespoon of fat from the pot. Sear the shrimp until pink then remove them to a platter for later.
Next, add the butter to melt. Follow with the garlic, onion, and corn. Season with old bay and pepper; sauté until the garlic and onions are softened.
To the corn and onion, pour the stock, fish sauce, and potatoes. Bring the pot to a boil then turn the heat to simmer. Cover with the lid.
Once the potatoes are tender turn off the heat and puree 1/2 of the soup using an immersion or countertop blender. Return the puree back to the soup and add the milk. Season to taste with salt and pepper.
Turn the heat to medium and add the shrimp to the chowder to warm through. Serve the chowder with the chopped bacon and fresh parsley.
More cold weather soups and chowders
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Bacon Shrimp Corn Chowder
- 1 1/2 lb baby red potatoes quartered
- 1 lb shrimp
- 2 c corn kernels
- 6 oz bacon cut into pieces
- 4 c crab stock or seafood
- 1 c milk or heavy cream
- 1 c yellow onion diced
- 4 garlic cloves chopped
- 4 tbsp salted butter
- 1 tbsp fish sauce
- 2 tsp smoked paprika
- 1 tsp old bay
- 1/2 tsp salt plus more to taste
- 1/4 tsp pepper
- Parsley to garnish
- Season the shrimp with smoked paprika and salt, set aside. In a large pot over medium heat, render the fat from the chopped bacon until crispy; remove and drain the fat reserving 2 tablespoons. Sear the shrimp on both sides in the reserved fat; about 2 minutes per side.
- Melt the butter in the pot then add the garlic, onion, and corn. Season with old bay and pepper; sauté until the garlic and onions are softened. Next, pour in the stock and fish sauce followed by the potatoes. Bring the pot to a boil, cover with the lid, and drop the heat to a low simmer for 22-25 minutes.
- Puree 1/2 of the soup using in a blender. Return the puree back to the soup and add the milk. Season to taste with salt and pepper. Turn the heat to medium and add the shrimp to the chowder to warm through. Serve the chowder with the chopped bacon and fresh parsley.