Creamy Corn and Shrimp Chowder (with bacon!)
This corn and shrimp chowder is made with bacon, sweet corn, tender shrimp, and a lightly creamy broth. It’s a simple, flavor-packed soup that comes together quickly and is perfect for a cozy meal.
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. Serving: 1 bowl, Calories: 475kcal, Carbohydrates: 54g, Protein: 26g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 167mg, Sodium: 1022mg, Potassium: 1286mg, Fiber: 5g, Sugar: 8g, Vitamin A: 635IU, Vitamin C: 22mg, Calcium: 104mg, Iron: 2mg