Shrimp and Bacon Corn Chowder

Craving something absolutely dreamy for dinner? This Shrimp and Bacon Corn Chowder is the very best comfort food—brimming with juicy shrimp, smoky bacon, and bursting kernels of sweet corn, all swirled together in a luxuriously creamy broth.

Each spoonful is rich, hearty, and layered with flavor, thanks to crisp bacon and aromatic veggies. The whole dish comes together in under an hour and in just one pot, so cleanup is a breeze.

This chowder is an ideal weeknight family favorite, perfect for impressing guests, or a cozy meal when you want something extra special. Inspired by seaside bistros and classic Southern flavors, it’s a true crowd-pleaser that keeps everyone coming back for seconds!

So, grab your soup pot—let’s make chowder night the highlight of your week.

Why You'll Love This Recipe

• Packed with crave-worthy flavors: Smoky bacon, sweet corn, plump shrimp, and savory veggies create a deliciously balanced chowder.
• Quick and easy cleanup: Everything cooks in one pot, making it simple and weeknight-friendly.
• Perfectly creamy (without being too heavy): Just the right amount of creaminess, so you enjoy every bite without the soup feeling overly rich.
• Flexible and customizable: Make it your own with veggies, protein swaps, or spicy add-ins.

Key Ingredients for Shrimp and Bacon Corn Chowder

See recipe card below for full list of measurements, ingredients, and instructions.

Shrimp

Shrimp are the star of this chowder, bringing a sweet, delicate seafood flavor and tender bite. Use medium (31-40 count) shrimp for easy eating—just peel and devein before adding. Both fresh or thawed frozen shrimp work well. If you love extra shrimp flavor, simmer the shells in the broth and strain before adding cream. Feel free to swap in crab meat, scallops, or cooked chicken for a delicious twist.

Bacon

Bacon adds unbeatable smoky, salty depth that infuses the whole soup. Dice the bacon into small pieces before cooking until crisp. Applewood or hickory-smoked bacon are both great choices. For a lighter version, you could use turkey bacon—just know the flavor will be milder.

Corn

Sweet corn is what makes this chowder truly sing. Fresh-off-the-cob during summer is unbeatable, but frozen or canned corn will also deliver tasty results all year round. Use what you have! For an even richer flavor, try roasting or grilling the corn before adding.

Yukon Gold Potatoes

Potatoes add comforting heartiness, creamy texture, and soak up all the flavors. Yukon golds are buttery and hold their shape well, but russet or red potatoes make fine substitutes. Cut them into bite-size cubes so they cook evenly.

Heavy Cream

A splash of heavy cream gives this chowder its signature silkiness and richness. If you prefer to lighten it up, use half-and-half or whole milk—just expect a slightly thinner texture. For a dairy-free version, try coconut milk or a creamy plant-based alternative.

Instructions for Shrimp and Bacon Corn Chowder

See recipe card below for full list of measurements, ingredients, and instructions.

Crisp the Bacon

Start by cooking the diced bacon in a large heavy-bottomed pot over medium heat. Stir occasionally until the bacon is golden brown and crisp, about 6–8 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate. Leave 2 tablespoons of bacon fat in the pot—drain off any extra for perfect flavor without excess grease.

Sauté the Aromatics

Add the butter to the bacon fat in the same pot. Stir in the onion and celery, cooking until they’re tender and translucent, about 4–5 minutes. Stir in the garlic and cook for one more minute, just until fragrant. Don’t rush this step—it lays the flavor foundation for your chowder.

Build the Chowder Base

Sprinkle in the flour and stir constantly for about 1 minute, letting it soak up the fat and cook out the raw flavor. Slowly pour in the chicken broth while stirring, scraping up any flavorful bits on the bottom of the pot.

Add Vegetables and Simmer

Add the potatoes, corn, smoked paprika, thyme, cayenne (if using), and a generous pinch each of salt and pepper. Bring to a gentle boil, then reduce the heat to a simmer and cook uncovered for 12–15 minutes, or until the potatoes are fork-tender.

Cook the Shrimp

Stir in the shrimp. Simmer for 3–4 minutes, just until the shrimp turn pink and opaque. Be careful not to overcook or they’ll turn rubbery—once they curl slightly, they’re ready.

Make It Creamy and Finish

Reduce the heat to low. Stir in the heavy cream, half the reserved crispy bacon, and adjust seasoning to taste. Warm through for 2–3 minutes, but don’t boil. Ladle the chowder into bowls, and top with the remaining bacon and a sprinkle of fresh chives.

Recipe Variations

Make It Spicy

Love a bit more heat? Add an extra pinch of cayenne, a diced jalapeño, or a swirl of hot sauce to amp up the spice. Smoked chipotle powder also adds a smoky kick.

Dairy-Free or Lighter Option

For a lighter or dairy-free chowder, swap the heavy cream for unsweetened coconut milk or a thick, creamy oat milk. You can also replace the butter with olive oil and ensure your bacon is dairy-free.

Veggie-Loaded Chowder

Boost the veggie power by adding a bell pepper, diced carrots, or even a handful of baby spinach right at the end. These add color, flavor, and extra nutrition without overpowering the chowder.

Gluten-Free Swap

To make this gluten-free, use a gluten-free flour blend in place of all-purpose flour, or simply skip the flour and blend a cup of soup until smooth, then stir it back into the pot for extra creaminess.

Alternate Proteins

No shrimp? Rotisserie chicken, lump crab meat, or scallops can be tasty substitutes. It’s a great way to tailor the chowder to what you have on hand.

Serving Suggestions

Serve this chowder hot in generous bowls, topped with extra crispy bacon bits and fresh chives. Pair it with a crusty baguette, homemade garlic bread, or warm cheddar biscuits for dunking. For a cozy meal, add a crisp green salad with lemony vinaigrette on the side. If you’re feeling extra, a sprinkle of shredded cheddar or a dollop of sour cream makes for an indulgent finish!

Storage and Reheating

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, until just warmed through—do not let it boil to avoid curdling the cream or overcooking the shrimp. Freezing is not recommended, as the dairy and potato texture can change, but if needed, freeze before adding the cream and shrimp, then add those fresh when reheating.

Frequently Asked Questions About Shrimp and Bacon Corn Chowder (FAQ)

Q: Can I use frozen shrimp in this recipe?
A: Absolutely. Just thaw, peel, and devein the shrimp before adding them to the chowder. Pat them dry to prevent excess water in the soup.

Q: What type of corn works best?
A: You can use fresh, frozen, or drained canned corn. In-season fresh corn adds the most sweetness and pop, but frozen and canned corn are convenient and tasty alternatives.

Q: How can I make this chowder gluten-free?
A: Substitute the all-purpose flour with your favorite gluten-free flour blend, or use cornstarch as a thickener. The rest of the ingredients are naturally gluten-free.

Q: Can I make this chowder ahead of time?
A: Yes! Make the base and add the shrimp and cream when reheating to keep the seafood perfectly tender and the chowder creamy.

This Shrimp and Bacon Corn Chowder is everything comfort food should be—satisfying, deliciously hearty, and packed with flavor. I hope it warms your table as much as it does mine! If you try it, don’t forget to leave a comment and a rating—I love hearing how it turns out in your kitchen!