This pot Creamy Potato, Shrimp and Corn Chowder Bacon is the ultimate easy comfort food on a cold night! The secret is packed with protein and veggies, and it's so rich and thick you'd never imagine it's healthy.
This shrimp chowder is made with a few simple ingredients antiquity, Overall 30and gluten free friendly and can be easily made dairy freealso!
The Best Creamy Potato Corn Shrimp Chowder Recipe
Here in New England, this chowder recipe is our go-to bowl on a cold night! The thick base and delicious, chunky mix are always on point!
However, most chowders are made with rich ingredients like lots of butter and heavy cream, which means they're usually not the healthiest of dishes. So instead of giving up on my favorite comfort foods, I created a rich, creamy, and nutrient-packed chowder to give you a hearty option that'll make you feel good.
This corn and shrimp chowder ticks all the boxes. With creamy potatoes, cooked shrimp and crispy salty bacon in every bite, this is truly a must-make dish, perfect in every bite!
Required ingredients and substitutions
*Scroll down to the recipe card to see the full recipe, ingredient list, instructions and nutritional information including calories, cholesterol and more!
- bacon – This eliminates the need for unsalted butter and adds a lot of flavor to the dish. I always use nitrate-free bacon slices, but you can use whatever kind of bacon you like best. Feel free to substitute turkey bacon if desired!
- shrimp – You will need one pound of deveined shrimp. I like to use tailed shrimp for easier eating, but tailed shrimp add extra flavor.
- Aromatic hydrocarbons – Onions, garlic, celery and carrots create a delicious flavor base and add lots of fiber and nutrients to dishes.
- potato – I prefer using Yukon Gold potatoes because they have a softer, creamier texture and richer, slightly buttery flavor than other varieties. However, if you can't find them, russet potatoes will work too.
- Seasoning – Sweet paprika and dried thyme add a touch of heat and enhance the salty, herbaceous flavor. If you like spice, feel free to use smoked paprika. Or, add a little red pepper flakes, hot sauce, or cayenne pepper, too!
- chicken soup – you can replace vegetable stock As needed. I recommend using a low sodium variety to avoid an overly salty taste.
- corn – Use fresh corn or frozen corn kernels that have been cooked and thawed. I like to use the leftovers corn on the cob!
- heavy cream – This is key to creating the rich flavor and velvety consistency we want.
- decoration – Technically optional, but fresh parsley, fresh thyme and scallions are highly recommended and add the perfect finishing touch!
where do i buy meat
- 100% grass-fed, grass-finished beef
- Free range organic chicken
- humanely raised pork
- wild seafood
Delivered to your door! Find the latest ButcherBox offers right here!
How to Make Corn and Shrimp Chowder Recipe
- Cook bacon: Heat a large pot or Dutch oven over medium heat. Then, add the bacon and cook until crispy. Transfer pieces to a paper towel-lined plate to drain.
- Cook the shrimp: Drain all but one tablespoon of the bacon fat from the pan and turn the heat to medium-high. Add the shrimp and fry on both sides until pink. Be careful not to overcook them or they will become rubbery! Transfer shrimp to another paper towel-lined plate.
- saute: Drain all the cooking liquid from the pot. Next, add the garlic and onions and cook until the onions start to turn translucent. Then add bite-sized potato slices, celery and carrots and continue cooking until the potatoes begin to soften
- season: Add spices and cook until fragrant.
- Combine and bring to a boil: Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pot. Then, cover the pot and bring the liquid to a boil over medium-high heat.
- simmer: Once boiling, add the corn and reduce the heat to a simmer.
- Add remaining ingredients: Stir in cream and season to taste.
- Serve: Serve your chowder in bowls, top with your choice of garnishes, and serve warm!
dairy free
For an easy dairy-free shrimp and corn chowder recipe, you can substitute the heavy cream with our Heavy Cream cashew cream! Easily made with just three ingredients, it creates the same rich flavor and creamy texture with absolutely zero dairy.
How to store and reheat
shop Store leftover chowder in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing leftovers as the flavor and texture will change when thawed!
For best results, reheat Add the chowder to the pot and heat on the stove over low heat, stirring frequently. You can heat individual portions in the microwave if desired, but the mixture will separate more easily! If needed, add additional broth to loosen the chowder.
FAQ
Chowder is always made with a thick cream base and a chunky mixture that usually includes potatoes, vegetables, meat, or seafood. They are always hot too. Soups, on the other hand, come in a variety of thicknesses, contain countless different ingredients, and you can find them served hot or cold!
The best way to thicken your chowder is to stir in an all-purpose flour or cornstarch slurry at the end of cooking. To do this, stir one tablespoon of flour or cornstarch with two tablespoons of water in a bowl and add it to the chowder. Adjust as needed until you reach your desired consistency!
Yes, to get a creamy consistency, use an immersion blender to mix the ingredients. Alternatively, let the chowder cool slightly and then transfer it to a blender.
- 1 Packaged nitrate-free bacon
- 1 pound Remove the shrimp thread
- 1 onion minced
- 2 garlic cloves
- 3 Yukon Territory Potatoes dice
- 2 Celery Pork Ribs dice
- 2 carrot minced
- 1/4 teaspoon sweet paprika
- 1/2 teaspoon dried thyme
- 4 cup chicken soup
- 1 cup fresh or frozen corn thawed and cooked
- 1/4 cup heavy cream or 1/4 cup cashew cream
- 1 spoon fresh parsley for decoration
- 1 sprig fresh thyme for decoration
- 1 spoon onion for decoration
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Heat a large Dutch oven over medium heat. Add bacon and cook until crispy, about 5-8 minutes. Turn off the heat and place the bacon on a paper towel-lined plate.
1 package nitrate-free bacon
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Drain all but one tablespoon of the bacon fat from the pan. Increase heat to medium-high and fry shrimp for about 2-3 minutes on each side, or until pink and cooked through. Transfer shrimp to a paper towel-lined plate.
1 pound deveined shrimp
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Drain all cooking liquid from the pot.
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Place garlic and onion in Dutch oven. Cook 1-2 minutes or until onions begin to turn translucent. Add potatoes, celery and carrots to pot. Cook until potatoes begin to soften.
1 onion, 2 cloves garlic, 3 Yukon potatoes, 2 celery ribs, 2 carrots
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Add spices. Cook for 1-2 minutes, or until fragrant.
1/4 teaspoon sweet paprika, 1/2 teaspoon dried thyme
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Pour in the chicken broth and stir well, making sure to scrape up any brown bits from the bottom of the pot.
4 cups chicken broth
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Cover and bring to a boil over medium-high heat. Once boiling, add corn, reduce heat and cook for 10-15 minutes.
1 cup fresh or frozen corn
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Stir in cream of choice. Taste and adjust seasoning as needed.
1/4 cup heavy cream or 1/4 cup cashew cream
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Serve in desired bowls. Top with chopped shrimp, bacon bits, parsley, thyme, green onions, and corn (if using).
1 tablespoon fresh parsley, 1 sprig fresh thyme, 1 tablespoon green onion
Storage: shop Store leftover chowder in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing leftovers as the flavor and texture will change when thawed! Reheat the chowder in the pot over low heat on the stove, stirring frequently.
Serve: 1ServeCalories: Chapter 491kilocaloriescarbohydrate: 13gramprotein: 30gramFat: 36gramSaturated fat: 13gramPolyunsaturated fats: 6gramMonounsaturated fats: 15gramTrans fats: 0.1gramcholesterol: 186milligramssodium: 811milligramsPotassium: Chapter 597milligramsfiber: 1gramsugar: 4gramVitamin A: Chapter 421IUVitamin C: 4milligramscalcium: 70milligramsiron: 1milligrams
