Shrimp, Bacon, and Corn Chowder

This Shrimp, Bacon, and Corn Chowder is a hearty and flavorful soup that combines smoky bacon, succulent shrimp, and sweet corn in a creamy broth.

With a touch of smoked paprika and thyme, it’s a comforting dish that’s perfect for any season.

Easy to make in just a few simple steps, this chowder is a great option for a satisfying dinner or a crowd-pleasing appetizer.

Why You’ll Love This Recipe:

People will love this Shrimp, Bacon, and Corn Chowder because it’s the perfect balance of savory, smoky, and creamy flavors.

The crispy bacon adds a delightful crunch, while the shrimp bring a touch of sweetness and tenderness to every bite.

The corn gives it a comforting, natural sweetness, and the creamy broth ties everything together into a rich, indulgent dish.

Plus, it’s quick and easy to prepare, making it a go-to recipe for busy weeknights or special gatherings.

Key Ingredients:

Hickory smoked bacon for a savory, crispy base

Medium shrimp, peeled and deveined, for a sweet and tender addition

Yellow onion and garlic for aromatic depth

Smoked paprika, thyme, and crushed red pepper for bold seasoning

Frozen corn kernels for natural sweetness and texture

Chicken stock and half-and-half to create a creamy, comforting broth

Fresh thyme sprigs for garnish (optional)

Shrimp, Bacon, and Corn Chowder

Ingredients

5 slices Hickory Smoked Wright Brand Bacon, chopped into small pieces

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)

Directions

In a large pot or Dutch oven, cook the bacon pieces over medium heat until crispy, about 8-10 minutes, stirring frequently. Once crisp, transfer the bacon to a plate lined with paper towels. Drain excess fat, leaving 1 tablespoon in the pot.

Add shrimp to the pot and cook until they turn pink, about 3-4 minutes. Remove the shrimp with a slotted spoon and add them to the plate with the bacon. Keep the juices in the pot.

In the same pot, add the chopped onions and minced garlic. Sauté for about 3 minutes until the onions are tender and translucent.

Stir in the paprika, red pepper flakes, thyme, salt, and pepper. Cook for another 2 minutes, stirring constantly to let the spices release their flavors.

Add the frozen corn, chicken broth, and half-and-half to the pot. Mix everything together and bring to a boil. Reduce the heat to medium-low and let the soup simmer for 15 minutes.

Use an immersion blender to puree about half of the soup until smooth. If you don’t have an immersion blender, carefully blend 2 cups of the soup in a regular blender, pulsing until smooth, then return it to the pot and stir well.

Return the cooked shrimp to the soup and sprinkle with crispy bacon. Garnish with fresh thyme sprigs, if desired.

Serve hot and enjoy!

Notes:

Bacon Flavor: Using high-quality, hickory-smoked bacon adds a rich, smoky flavor to the chowder. Don’t skip the step of crisping it up before adding other ingredients—this ensures the bacon fat is rendered and the bacon becomes crunchy, providing great texture.

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Shrimp Cooking: Be careful not to overcook the shrimp. They should only be cooked until they turn pink and opaque, about 3–4 minutes. Overcooking can make them tough and rubbery.

Corn Texture: You can use fresh or frozen corn for this recipe, but frozen corn is more convenient and gives consistent results. If you prefer a chunkier chowder, you can blend less of the soup.

Immersion Blender: If you don’t have an immersion blender, blending in batches in a regular blender works just fine, but be cautious when blending hot liquids. Let the soup cool slightly or use a towel to cover the blender lid to prevent splattering.

Season Adjustments: Adjust the seasoning to your taste. If you prefer a spicier chowder, increase the crushed red pepper or add a dash of cayenne. You can also substitute regular paprika if you don’t have smoked paprika.

Serving Tip: Garnish with extra bacon bits and fresh thyme sprigs for a professional touch and extra flavor. This soup pairs wonderfully with a crusty bread for dipping.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use other types of bacon for this recipe?

Yes! While the recipe calls for Hickory Smoked Wright Brand Bacon, you can use any type of bacon you prefer.

However, keep in mind that the flavor may vary depending on the type of bacon, so feel free to experiment with different flavors like maple or applewood-smoked bacon.

Can I make this soup dairy-free or lighter in fat?

To make the soup dairy-free, you can substitute the half and half with a non-dairy alternative like coconut milk, almond milk, or cashew cream.

For a lighter version, consider using low-fat or skim milk instead of half and half or reduce the amount of bacon for less fat.

Can I freeze this chowder?

Yes, you can freeze this chowder.

After it has cooled to room temperature, transfer it to an airtight container and freeze for up to 3 months.

When you’re ready to eat, thaw it in the fridge overnight and reheat gently on the stovetop.

Keep in mind that the texture of the corn might change slightly after freezing, but the flavor will remain great.

Can I use fresh shrimp instead of frozen shrimp?

Absolutely! Fresh shrimp can be used in place of frozen shrimp.

Just be sure to peel and devein them before adding them to the soup, and adjust the cooking time accordingly (fresh shrimp may cook a bit faster than frozen).

What can I serve this chowder with?

This chowder pairs well with a side of crusty bread or garlic bread for dipping.

You can also serve it with a light green salad to balance the richness of the soup, or some crackers for a bit of crunch on the side.

How do I know when the bacon is cooked properly?

Cook the bacon over medium heat for about 8 to 10 minutes, stirring occasionally.

It should become crispy and browned.

Keep an eye on it to avoid burning, as bacon can go from crispy to burnt quickly.

Can I use fresh corn instead of frozen corn?

Yes, you can use fresh corn if it’s available.

Shuck and remove the kernels from the cob, and add them to the soup at the same point as the frozen corn.

You may need to adjust the cooking time by a few minutes to ensure the fresh corn is tender.

What is the purpose of blending part of the soup?

Blending part of the soup helps to create a creamy texture while still keeping some of the corn whole for a chunky feel.

It adds richness without making the soup too thick or smooth.

You can blend more or less depending on how creamy you prefer your chowder.

Can I substitute the chicken stock with something else?

Yes, you can use vegetable stock for a vegetarian version of the chowder, or seafood stock if you want to enhance the shrimp flavor.

Just note that the overall taste of the soup may slightly change depending on the stock you use.

How do I avoid overcooking the shrimp?

Shrimp cooks very quickly, so be sure to add it to the pot and cook for only 3 to 4 minutes, or until it turns pink and opaque.

Overcooking shrimp can make it tough and rubbery, so be mindful of the timing!