Looking for a dish that’s warm, comforting, and packed with flavor? This Creamy Shrimp and Corn Chowder with crispy bacon is the ultimate bowl of comfort food. With tender shrimp, sweet corn, hearty potatoes, and a creamy, savory broth, this chowder is perfect for cozy nights or when you want to impress guests with a rustic yet refined meal. Topped with crispy bacon and green onions, this recipe strikes the perfect balance between indulgent and wholesome.

Below, you’ll find a detailed guide to creating this flavorful chowder, plus pro tips, variations, serving suggestions, and answers to common questions.

Why You’ll Love This Recipe

• Rich and Creamy: The combination of heavy cream, milk, and butter makes the chowder luxuriously creamy without being too heavy.
• Packed with Flavor: Bacon adds a smoky, savory element, while smoked paprika and garlic enhance the depth of flavor.
• One-Pot Wonder: This chowder is made in one pot, meaning fewer dishes to clean and more time to enjoy your meal.
• Versatile: You can easily adapt the recipe to include other proteins or make it dairy-free.
• Comfort Food: With its hearty ingredients and creamy broth, this dish is the epitome of comfort food.

Ingredients: What You’ll Need

Main Ingredients

• 1 lb shrimp, peeled and deveined
  Choose fresh or frozen shrimp. If using frozen, make sure to thaw and pat them dry before adding to the chowder.
• 4 slices of bacon, chopped
  Bacon not only adds a smoky flavor but also provides crispy texture as a garnish.
• 2 cups corn kernels (fresh or frozen)
  Sweet corn brings natural sweetness and texture to the chowder. Fresh corn works best, but frozen is a great year-round alternative.
• 3 medium potatoes, peeled and diced
  Russet or Yukon Gold potatoes are ideal because they are starchy and help thicken the chowder.
• 1 small onion, finely chopped
  Onion serves as the aromatic base for the dish, adding a subtle sweetness.
• 2 cloves garlic, minced
  Garlic enhances the savory flavor of the broth and pairs perfectly with the shrimp and bacon.
• 3 cups chicken broth
  Use high-quality chicken broth as the base for a rich and flavorful chowder. Vegetable broth can also be substituted for a lighter option.
• 2 cups milk (or non-dairy alternative)
  Milk helps create a creamy texture while keeping the chowder light. Unsweetened almond or oat milk can be used for a dairy-free version.
• 1 cup heavy cream
  Heavy cream adds richness and depth to the chowder. For a lighter option, you can use half-and-half.
• 2 tbsp butter
  Butter adds flavor and helps sauté the aromatics.
• 1/2 tsp smoked paprika
  This spice adds a smoky, slightly sweet undertone that complements the bacon and shrimp.
• Salt and pepper to taste
  Essential for balancing the flavors of the dish.
• Chopped green onions for garnish
  Green onions add a pop of color and a fresh, mildly sharp flavor.

Directions: Step-by-Step Instructions

1. Cook the Bacon

1. Heat a large pot or Dutch oven over medium heat.
2. Add the chopped bacon and cook until crispy, stirring occasionally to prevent sticking. This should take about 5–7 minutes.
3. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave the rendered bacon fat in the pot to use for sautéing.

2. Sauté the Aromatics

1. Add 2 tablespoons of butter to the pot with the bacon fat. Once melted, stir in the chopped onion and minced garlic.
2. Cook over medium heat for 2–3 minutes, or until the onion is softened and translucent.
3. Sprinkle in 1/2 teaspoon of smoked paprika and stir well to release its flavor.

3. Cook the Potatoes and Corn

1. Add the diced potatoes, corn kernels, and 3 cups of chicken broth to the pot. Stir to combine.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 10–12 minutes, or until the potatoes are fork-tender.

4. Add the Dairy and Shrimp

1. Stir in 2 cups of milk and 1 cup of heavy cream, ensuring the heat is on low to prevent curdling.
2. Add the shrimp to the pot and cook for 3–5 minutes, or until they turn pink and are fully cooked. Be careful not to overcook the shrimp, as they can become rubbery.
3. Taste the chowder and season with salt and pepper as needed.

5. Serve and Garnish

1. Ladle the chowder into bowls and top each serving with the crispy bacon pieces.
2. Garnish with chopped green onions for a fresh and colorful finish.
3. Serve hot with crusty bread or oyster crackers on the side.

Tips for Success

• Don’t Overcook the Shrimp: Shrimp cook quickly and can become tough if overcooked. Add them at the end and cook just until pink.
• Cut Potatoes Evenly: Dice the potatoes into equal-sized cubes to ensure even cooking.
• Thicker Chowder: For a thicker chowder, mash a few of the cooked potatoes in the pot before adding the milk and cream.
• Dairy-Free Option: Substitute the milk with unsweetened almond or oat milk and use coconut cream instead of heavy cream for a dairy-free version.
• Fresh Corn: If using fresh corn, cut the kernels off the cob and add them directly to the pot. Save the cobs to simmer in the broth for extra flavor.

Recipe Variations

1. Add Vegetables

• Incorporate diced carrots, celery, or bell peppers for added flavor and nutrition.
• Stir in fresh spinach or kale at the end for a pop of color and added greens.

2. Make It Spicy

• Add a diced jalapeño or a pinch of cayenne pepper for a spicier chowder.
• Serve with a drizzle of hot sauce or a sprinkle of red chili flakes.

3. Swap Proteins

• Replace the shrimp with crab, scallops, or a white fish like cod for a seafood variation.
• For a meatless version, omit the shrimp and bacon and add more vegetables, like mushrooms or zucchini.

Serving Suggestions

• Crusty Bread: Serve with warm crusty bread, sourdough, or a baguette to soak up the creamy broth.
• Side Salad: Pair with a fresh green salad with a tangy vinaigrette for a balanced meal.
• Oyster Crackers: Classic oyster crackers add a crunchy texture to every spoonful of chowder.

Frequently Asked Questions (FAQs)

1. Can I use frozen shrimp?

Yes! Frozen shrimp work perfectly for this recipe. Thaw them in the refrigerator or under cold running water before adding them to the chowder.

2. Can I make this chowder ahead of time?

Yes, the chowder can be made up to 2 days in advance and stored in the refrigerator. However, add the shrimp when reheating to avoid overcooking.

3. Can I freeze this chowder?

While the chowder can be frozen, dairy-based soups can sometimes separate when reheated. If you plan to freeze it, omit the milk and cream, then add them after thawing and reheating.

4. How do I reheat leftovers?

Reheat the chowder gently over low heat on the stovetop, stirring occasionally. Avoid boiling, as this can cause the cream to separate.

5. Can I use canned corn?

Yes, canned corn can be used. Drain and rinse it before adding to the chowder.

Conclusion

This Creamy Shrimp and Corn Chowder with Crispy Bacon is the perfect dish for cozy evenings or when you want a comforting yet elegant meal. The rich, creamy broth, tender shrimp, sweet corn, and smoky bacon combine to create a flavor-packed dish that’s sure to become a family favorite. Whether you serve it with crusty bread, a fresh salad, or just enjoy it on its own, this chowder will warm your heart and your taste buds.

So grab your ingredients, follow this easy recipe, and treat yourself to a bowl of indulgent comfort. Bon appétit!

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