Shrimp Bacon Corn Chowder


When you’re the only one in the house who eats shrimp, a 2 for 1 deal on frozen shrimp at the supermarket┬ácan become a never-ending commitment. I’d already made shrimp and grits, shrimp scampi, and shrimp kebabs… What else could I do? Hm, what about shrimp chowder… with bacon, corn, potatoes, and celery? Mmm perfect!


This recipe took me about an hour to make and serves 4-6, depending on if it’s a starter or a main course. I started with only 1 tbs of flour, but wanted it thicker so I later added another tbs whisked together with some milk. If you want it even thicker you may want to make it 3 tbs of flour. Keep in mind though that I used fat-free milk, not whole, so my chowder came out a little thin.

3 slices thick bacon, chopped
16-20 frozen de-veined shrimp, thawed and peeled
3/4 cup fiesta corn, canned
1 small onion, chopped
1 large celery stalk, chopped
1 medium carrot, chopped
2 small potatoes, cubed large
2 cups milk
2 cups chicken broth
1/2 cup heavy cream
2 bay leaves
2-3 tbs all-purpose flour
1 tbs butter
1 tbs olive oil
Cajun seasoning, to taste
salt and fresh ground black pepper
chopped parsley for garnish, optional

Chopped Veg

Season shrimp generously with salt, pepper, and Cajun seasoning. Set aside.

Cook bacon over medium heat until crispy, about 5 minutes, stirring frequently. Remove bacon and set aside.

Add shrimp and cook in the bacon fat for 2-3 minutes, until browned on one side; flip and cook through for another 30 seconds or so. Remove shrimp and set aside. You can cut the shrimp in half for bite-sized pieces in the chowder or leave them whole. I prefer bite-sized.


Melt butter in the pot and add olive oil. Add the chopped vegetables and bay leaves. Cook until the potatoes start getting tender, about 5 minutes.


Add flour and stir well to combine. Add chicken broth and milk; stir well to combine. Bring to a boil. Reduce heat to medium and simmer for 15 minutes or until slightly thickened.

Add corn, shrimp, heavy cream. Warm through.

Spoon chowder into bowls and garnish generously with crispy bacon and parsley (optional).

This chowder came out SO good! I stored one half in the fridge and the other half in the freezer for easy meals in the future. I recommend not chopping the vegetables too small or they disappear into the broth. It goes great with a side salad or crusty bread. Enjoy!