Shrimp and his best friend bacon team up together in this amazing soup! This creamy corn chowder with bacon is loaded with flavor and texture. A must-have on a cold fall or winter night.
I know I’ve said it before, but its worth noting again; I’m pretty much always looking for and trying new dinner recipes. They need to be easy to make, quick to prepare, include simple ingredients and on the healthier side for my family. Can you relate? Once I come across something that’s easy for me to prepare and my family enjoys it, I consider it a dinner victory. This Shrimp Bacon & Corn Chowder is my latest dinner victory!
This soup is fabulous in so many ways! The ingredients are simple, and items that I usually have on hand in my pantry and fridge. The celery, onion and garlic along with the sweet corn provide a fantastic base for this soup. These veggies add some nice texture and flavor as well. As for the shrimp and bacon – I’ll just say that they belong together! They are absolutely fantastic in this soup and provide just the right amount of smokey, savory goodness.
How to make this corn chowder creamy:
One of the last steps in this easy soup recipe is something that provides great creaminess. I put about half of the cooked soup into the blender, puree and then add the puree back to the rest of the soup. This ensures there is still some nice chunky pieces left in the soup, but also a nice smooth texture – perfect for dunking a crusty piece of French bread.
Love a great soup recipe? Here are some of our other soup ideas:
- Olive Garden Pasta Fagioli Soup
- Slow Cooker Loaded Baked Potato Soup
- Olive Garden Chicken Gnocchi Soup
- Hearty Chicken Noodle Soup
- Slow Cooker Sirloin Beef Stew
- Creamy Tomato & Tortellini Soup
Here’s how this delicious, comforting soup comes together:
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Shrimp Bacon and Corn Chowder
Ingredients
- 1 12 oz. pkg frozen shrimp (uncooked, peeled, deveined), thawed
- 3 Tbsp. olive oil divided
- 2 ribs of celery chopped
- 1 medium yellow onion chopped
- 1 16 oz. bag, frozen sweet corn, thawed
- 2 cloves garlic minced
- 8 slices thick cut bacon, cooked crisply, and chopped into pieces
- 2 c. chicken broth
- 1 c. half & half
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- Chopped parsley optional as garnish
Instructions
- In a medium stock pot or dutch oven, heat 2 Tbsp. olive oil on medium high heat. Thoroughly rinse the thawed shrimp, and add to the pot. Saute the shrimp for 1-2 minutes, removing from heat as soon as the shrimp begins to turn light pink. Set cooked shrimp aside.
- Add the additional Tbsp of oil to the hot pot, keeping the heat at medium high. Add the chopped celery, onion and garlic. Saute for 8-10 minutes or until the onions begin to turn translucent. Add the thawed corn and saute for 3 more minutes. Add the chicken broth, half and half, garlic powder, onion powder, salt and pepper. Add the bacon, reserving a couple slices for topping the soup. Bring to a simmer.
- In a blender, add about half of the soup mixture and puree to a creamy consistency. Add the puree back to the rest of the soup ingredients. Add the cooked shrimp to the rest of the soup, and simmer for 5 more minutes. Serve hot and top with remaining bacon pieces. Garnish with parsley if desired.
This soup is such a great comfort food and a delicious dinner to serve your family any night of the week. Everyone will love the savory flavor of the bacon with the shrimp, along with the sweetness of the corn. It has the perfect texture, as its both creamy and chunky – perfect for dunking bread.
As the days get shorter, and night come sooner, bring this fantastic comfort food to the table. It will not only warm your body, it will warm soul as well.
Enjoy!
Erin
Coming to you from Link Party Palooza to say this looks so good! Shrimp, corn, and bacon is a great combination in any dish and it holds true for chowder. Yum!
Thanks for visiting Scavenger Chic and I hope you have a great time making a new wood countertop. Immediately spied your bacon/corn chowder, I think I know what I’m having for dinner tonight.
I love chowders and this looks beyond amazing! PINNED because I need to try this! Saying hello from Whimsey Wedneasday! 🙂
Cathy
I’m not much of a cook, my husband is an awesome cook but once in a while he likes a break. I made this soup tonight and it was soooooo good! Very easy and delicious! Thank you for the recipe!
Awesome! So glad you enjoyed it, Lisa. ~Erin
Can I use cream of corn instead of regular corn, my husband can’t eat the whole kernels? Stomach issues :o}
Sure – that would be a great solution. Enjoy!
Could I put cubed potatoes in this?
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This looks fabulous! Can’t wait to try it. I’ve pinned it too!
Wow! Truly I AM going to make this one! OMG. Looks wonderful. Shares this all over the place 🙂
I almost fell over in my chair when I saw this on Chicken Chick’s. Pinning, making, slurping.
Made this recipe for Christmas last year and it was a hit! planning on using it again this year, but there will be a LOT more people. if I double the recipe would it all even out? I’ve doubled recipes before and they don’t come out like the single recipe, so I’m a bit nervous 🙁
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This is truly a great recipe and easy to make!! The only change I made to it is I added about 6oz of shredded peperjack cheese and little more chicken broth so it wasn’t too thick. Awesome!!
This soup is so good! I made it for a winter lunch, served with homemade herb bread. Yummm!
I added 1 c. cubed new potatoes, 1 can creamed corn and 1/2 can green chiles. I will definitely be making it again and again! Thanks for a great recipe!
I added chicken and used sausage instead of bacon and added diced can tomatoes and alittle red pepper. It was delicious!
Made this soup and my husband announced that it is the best soup ever and needs to get into the rotation! So delish. Since we are dairy free, I did sub the dairy for vegan half and half (Ripple brand) and it was amazing. Thank you!