Shrimp Bacon Potato Chowder Recipe is chunky and hearty with yummy shrimp, tender potatoes, sweet corn, and smoky bacon. It’s a delicious complete meal in one bowl.
Soup and chowder satisfy the soul. When they’re as yummy as this Shrimp Chowder and as easy to prepare, well, there’s just no reason not to make it often.
A cold night, warm soup, and a good movie. Perfection!
SHRIMP BACON POTATO CHOWDER
One of the things I like most about this recipe is it can be made with pantry, refrigerator, and freezer staples. Then, of course, it’s hearty and satisfying and warms your tummy and soul. Soup just does that, doesn’t it?
What do I need for this chowder recipe?
- Bacon – any you prefer
- Onion – white or yellow
- Garlic – cloves or pre-minced
- Butter – unsalted
- Chicken broth – any
- Whole kernel corn – canned or frozen
- Baby potatoes – or any small potatoes, any variety
- Shrimp – uncooked medium or large
- Heavy cream – This helps it be a nice creamy soup.
- Salt and pepper to taste
- Parsley – fresh or dried
- Red pepper flakes – Adds a wonderful heat, omit if you don’t like it.
TIPS FOR SHRIMP BACON POTATO CHOWDER SUCCESS
- First, use vegetable broth instead of chicken if you want.
- Save the bacon grease and add the butter to it. The bacon grease adds so much flavor.
- As well, you can use whole milk if you don’t have heavy cream.
- Be sure to cook the potatoes until they pierce easily with a fork before adding the shrimp. Otherwise, you risk overcooking the shrimp. Shrimp cooks really quickly and gets rubbery when it’s overcooked.
- Also, if you don’t like corn, you can omit it.
- Furthermore, you can add scallops in addition to the shrimp or instead of the shrimp.
- Finally, try replacing the shrimp with chicken or sliced, smoked sausage.
Because of the dairy, I don’t recommend freezing any chowder.
However, you can make it 12 to 24 hours in advance. Actually, I prefer to make chowder in advance and reheat it.
Typically, I reheat soup and chowder in the microwave. The time it takes to heat depends on how much you’re reheating. Reheat and stir every 30 seconds until warm.
YOU’LL ENJOY THESE RECIPES TOO!
- Pasta Meatball Soup Recipe
- Skinny Turkey Meatball Tortellini Soup
- Beefy Tomato Soup Recipe
- Chicken Pot Pie Lasagna Soup Recipe
- Healthy Slow Cooker Tex Mex Chicken Soup
- Hash Brown Slow Cooker Potato Soup
SHOP THIS POST
- Ladle (I’m obsessed with these!)
- Serving bowl
- Large pot (I love a pot with a glass lid.)
- Wood spoon or large whisk
- Chef knife (good buy moderately priced)
- Cutting boards
SHRIMP BACON POTATO CHOWDER
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- 2 slices bacon diced into ½-inch pieces
- ½ cup onion diced
- 1 teaspoon garlic minced
- 2 tablespoons butter
- 3 cups chicken broth
- 15.25 ounces whole kernel corn drained
- 1 pound baby potatoes halved
- 1 pound shrimp medium size, peeled and deveined
- 1 and ½ cups heavy cream
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 teaspoon parsley chopped
- ¼ teaspoon red pepper flakes optional
- Cook the diced bacon in a large pan. When the bacon is crispy, remove it from the pan, leaving the drippings in the pan.
- Melt the butter in the pan with the bacon drippings and add the onion. Cook till translucent, about5 minutes. Then add the garlic and cook for an additional minute
- Add the broth, corn, and potatoes. Bring to a boil and cook till the potatoes are fork-tender, about15 to 20 minutes
- Add the shrimp to the pan and cook till the shrimp is pink. Add the bacon back into the pan.
- Turn the pan down to medium-low and add the cream, salt, and pepper. When the soup is hot, remove and serve immediately
- Store leftovers in an airtight container in the refrigerator for up to 5 days.