Description
This creamy potato shrimp and corn chowder is a comforting, hearty American soup featuring tender shrimp, sweet corn, and chunky potatoes in a rich, flavorful broth. Enhanced with smoky bacon and savory seasonings, it’s perfect for cozy dinners and pairs wonderfully with crusty bread.
Ingredients
Scale
Meat and Dairy
- 4 slices bacon, chopped
- 1 tablespoon butter
- 1 1/2 cups half-and-half or heavy cream
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 3 medium potatoes, peeled and cubed
- 2 cups corn kernels (fresh, frozen, or canned)
Seafood
- 1 pound medium shrimp, peeled and deveined
Liquids and Seasonings
- 3 cups chicken or seafood stock
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.
- Sauté Vegetables: Add butter to the pot. Then add diced onion, minced garlic, celery, and carrots. Sauté until softened, about 5 minutes, stirring occasionally.
- Add Potatoes and Stock: Stir in the cubed potatoes, chicken or seafood stock, and corn kernels. Season with Old Bay seasoning, paprika, dried thyme, salt, and black pepper. Bring the mixture to a boil.
- Simmer Chowder: Reduce heat to a simmer and cook for 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
- Cook Shrimp: Add the peeled and deveined shrimp to the pot. Cook for 3 to 4 minutes, until the shrimp turn pink and are opaque throughout.
- Add Cream and Adjust Seasoning: Stir in half-and-half or heavy cream. Heat gently without boiling. Taste the chowder and adjust salt, pepper, or seasonings as needed.
- Serve: Ladle chowder into bowls. Garnish each serving with the crispy bacon and chopped fresh parsley. Serve warm with crusty bread or oyster crackers.
Notes
- For a thicker chowder, mash some of the cooked potatoes before adding the shrimp.
- Add a pinch of cayenne pepper if you prefer a spicy kick.
- This chowder pairs excellently with crusty bread or oyster crackers for a complete meal.
- Use fresh, frozen, or canned corn based on availability; fresh adds the best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6g
- Sodium: 940mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 165mg
