Shrimp and Corn Chowder Recipe

Name: Shrimp and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon, stacked and diced; 1 medium onion, diced; 1 medium red bell pepper, diced; 3 tablespoons flour; 1 lb red-skinned potato, cut in 1/2-inch chunks (3 cups); 2 cups whole milk; 1 (14 1/2 ounce) can chicken broth; 1 (14 1/2 ounce) can whole kernel corn, drained; 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme; ¾ teaspoon salt; ½ teaspoon black pepper; 1 lb medium raw shrimp, peeled, deveined and cut bite-size

Servings: persons

4 slices bacon, stacked and diced
1 medium onion, diced
1 medium red bell pepper, diced
3 tablespoons flour
1 lb red-skinned potato, cut in 1/2-inch chunks (3 cups)
2 cups whole milk
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can whole kernel corn, drained
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
¾ teaspoon salt
½ teaspoon black pepper
1 lb medium raw shrimp, peeled, deveined and cut bite-size

1
Heat a 3-to 4-quart saucepan over medium heat; add bacon; cook until crisp;remove bacon with a slotted spoon, drain well on paper towels and reserve.
2
Drain off all but 1 tablespoon fat; add onion and bell pepper and cook, stirring as needed, 5 minutes or until soft.
3
Add flour; stir until blended with fat; stir in remaining ingredients, EXCEPT Shrimp.
4
Bring to a boil, stirring bottom of saucepan and taking care to get into corners; reduce heat, partially cover and simmer 10 minutes (stirring occasionally) or until potatoes are tender.
5
Add the shrimp and simmer a minute or 2 until cooked through (DO-NOT over cook shrimp); Ladle into soup plates and sprinkle with bacon, Serve immediately.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 slices bacon, stacked and diced, 1 medium onion, diced, 1 medium red bell pepper, diced, 3 tablespoons flour, and more.

Yes, Shrimp and Corn Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions