Creamy Corn and Shrimp Chowder (with bacon!)
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My creamy corn and shrimp chowder features sweet corn kernels, smoky bacon, and tender shrimp. Chicken stock, heavy cream, and clam juice add richness to the broth, while red potatoes make it more substantial. It’s an easy dinner recipe made in just 40 minutes.
My corn and shrimp chowder recipe is rich, cozy, and packed with flavor in every spoonful. Smoky bacon adds depth, sweet corn brings a pop of freshness, and tender shrimp make it feel just a little special. The broth is silky and lightly creamy, with just enough richness to tie everything together without feeling heavy.
The ingredient that I thought really took this from good to great is one you might not be familiar with: clam juice. Don’t run away yet! It’s a seafood broth made with steamed clams that adds the most authentic chowder flavor. It’s sometimes called clam nectar and is sold in bottles in the broth section of most grocery stores.
This is the kind of soup that hits all the right notes — savory, slightly sweet, and deeply satisfying. I love serving it with crusty garlic bread for dipping.
If you’re craving more corn-forward soups, my grilled corn chowder is another favorite.
Creamy Corn and Shrimp Chowder (with bacon!)
Ingredients
- 4 strips bacon
- 1 medium onion (finely minced)
- 2 stalks celery (diced)
- 1 teaspoon EACH: thyme, salt, and pepper
- ¼ cup all-purpose flour
- 2 cups chicken stock
- 2 cups clam juice (or chicken stock – see notes)
- 4 medium red potatoes (diced – no need to peel them)
- 2 cups frozen corn
- 1 lb medium-sized shrimp (half whole and half chopped)
- ¾ cup heavy cream
Instructions
- Start by cooking the bacon in a soup pot over medium heat until it's crispy, about 10 minutes. Remove it from the pan, but leave the bacon oil.4 strips bacon
- Add the onion and celery to the pot and saute until the onion is translucent, about 5 minutes. Stir in the thyme, salt, pepper, and flour.1 medium onion, 2 stalks celery, 1 teaspoon EACH: thyme, salt, and pepper, ¼ cup all-purpose flour
- Add the chicken stock and clam juice, and bring the pot to a boil. Add the potatoes, reduce the heat, and simmer uncovered for 15 minutes, until the potatoes are nearly cooked.2 cups chicken stock, 2 cups clam juice, 4 medium red potatoes
- Crumble the bacon and then add it, the corn, and shrimp to the pot and return it to a simmer for 3 minutes. Add the heavy cream and let it heat through. Taste and add extra salt and pepper as needed.2 cups frozen corn, 1 lb medium-sized shrimp, ¾ cup heavy cream
Notes
Clam juice is an easy replacement for fish stock and is available in most grocery stores. You can also substitute chicken stock – you’ll need 4 cups total. Nutrition
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