Shrimp is such a versatile and flavourful ingredient. I love adding them in all sorts of dishes – from curries, pasta and stir fries to sushi, sandwiches and of course, chowders. This One Pot Shrimp and Bacon Corn Chowder is packed with flavour, it’s incredibly creamy and can be ready in under 30 minutes. It has buttery, crunchy shrimp, a classic crispy bacon topping, tender potatoes, fresh green onions and sweet corn all in a smooth, hearty soup. You’ll definitely love it! Another delicious recipe with shrimp that you could try is this Garlic Alfredo Shrimp Bake.
Ingredients used in this Shrimp and Bacon Corn Chowder
The main ingredients you already know – shrimp, bacon and corn. The rest are basic ingredients that you most certainly have on hand.
- Bacon: It’s salty and adds a crispy texture.
- Onion and Garlic: The dinamic duo that improves any dish.
- Flour: This makes the soup more rich and it helps it to thicken.
- Chicken or Vegetable Stock: The base of this soup.
- Heavy Cream: Makes it sweet and super creamy. You could also use half-and-half.
- Potato: Adds richness.
- Green Onions: Gives a nice crunch and an earthy flavour.
- Corn: It’s buttery, soft and sweet.
- Shrimp: They are my favourites! I love cooking with them – they’re creamy and they taste like an improved chicken. I used pre-cooked frozen shrimp – thawed them in water for 10-15 minutes and then just had to peel the shells and de-vein them. You can use any kind of shrimp – fresh or frozen, pre-cooked or not.
- Smoked Paprika: Adds an interesting twist to the flavour profile.
You could also add 1-2 diced carrots and 2 sticks of celery along with the potatoes for a shrimp chowder packed with even more delicious veggies.
How to make this One Pot Chowder
You can have this creamy soup ready to be poured in your bowl in under 30 minutes. It’s perfect for a quick lunch or an easy but definitely fancy weeknight dinner. Also, the fact that you need only one pot? That’s amazing.
- Cook the bacon. Add bacon slices in a large pot over medium-high heat and cook on both sides until crisp. Then, transfer bacon (not the juices) to a plate and set aside. Roughly chop the slices once they’re cool enough to handle.
- Add onions. Cook them for 5-7 minutes or until soft and translucent. Add garlic and cook until fragrant, about 30 seconds.
- Stir in flour. This will form a roux, which helps the soup to thicken and become super creamy – stir it continuously until absorbed, about 1 minute.
- Simmer the chowder. Add chicken or vegetable stock, heavy cream, diced potatoes, ¼ cup chopped green onions, freshly ground black pepper and smoked paprika. Bring to a boil and then simmer on low heat for 10-12 minutes or until the potatoes can be easily pierced with a fork.
- Add shrimp. Cook them for 3-4 minutes or until bright pink and opaque.
- Stir in the rest of ingredients. Add half of the roughly chopped bacon and corn. Heat them through and taste for seasoning, adding more salt or freshly ground black pepper if needed.
- Serve and enjoy! Top this delicious one pot shrimp and bacon corn chowder with a pinch of smoked paprika, lemon wedges and the rest of the bacon and green onions.
One Pot Shrimp and Bacon Corn Chowder
- 8 oz bacon thinly sliced
- 1 large onion diced
- 3 garlic cloves minced
- 2 tbsp flour all-purpose
- 3 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 large potato peeled and diced into ½ inch cubes
- ⅓ cup green onions chopped, divided
- 1 15 oz canned corn drained
- 1 lb medium or large shrimp peeled and de-veined
- 1 tsp smoked paprika
- black pepper freshly ground
- lemon wedges for serving
- Cook bacon slices until crisp in a large pot over medum-high heat. Transfer bacon to a plate and set aside. When it's cool enough to the touch, roughly chop the slices.
- Add diced onion and cook until soft and translucent, about 5-7 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and stir continuously until absorbed, about 1 minute.
- Stir in chicken or vegetable stock, heavy cream, diced potato, ¼ cup green onions, freshly ground black pepper and smoked paprika. Simmer for 10-12 minutes or until the potatoes are fork-tender.
- Add shrimp and cook for 3-4 minutes or until opaque and pink. Add corn and half of the cooked bacon and stir. Taste for seasoning, adding salt and freshly ground pepper if needed.
- Serve with remaining green onions, bacon, a pinch of smoked paprika and some lemon wedges.