Chunky, rich, and satisfying chowder. This is a classic dish that has the power of warming any heart. Here I will tell you the secret for a perfect shrimp corn and bacon chowder.
I spent a lot —- I mean a lot — of time trying to get a proper chowder. Chowder always intrigued me: a creamy and rich soup that has bite-size chunks of seafood, bacon or vegetables.
My first attempt was not a success — the consistency wasn’t right, too many lumps — but I kept trying, and guess what? I made it work. This recipe is a winner. My boyfriend could eat two big plates in a row any day.
I love the rich flavor of the shrimp with the onion and celery base. The crispy bacon not only gives a necessary texture crunch but also tons of flavor. And the corn adds a well-deserved sweetness touch. This soup has it all, definitely.
The only thing is that it can take more time to make than a normal soup. This chowder requires flavor building.
This means that you need to cook the ingredients in stages. Everything in the same pot.
First the crispy bacon will release a lot of fat to use as the base to cook the shrimps. After that, you’ll have the bacon and the shrimps cooked, you have to reserve them for later.
If you cook the chowder with the shrimps during the entire process they will be overcooked. And if you add the bacon at the beginning of the process you will lose crispness.
So, this soup requires following the steps in the correct order to assure a perfect result. Do not worry, it’s not rocket science, just a little bit of organization and patience — patience is not my strength and even I made this chowder work.
After cooking the bacon and the shrimp it’s time to make the flavor base. Only yummy things: onion, garlic, celery, carrot, and thyme. And then, cook it in chicken broth and enrich with heavy cream —- you can use half of each for a lighter result.
The ingredient that will tell you when the chowder is ready is the carrot. It’s the last ingredient to soften. So when it is fork tender, the soup is ready.
It is important to season the soup at last. Because the chicken broth and the bacon have a good amount of salt within. Remember to taste and adjust your seasoning.
Finally, we can serve this shrimp, corn and bacon chowder with a piece of bread and just enjoy. I cannot get over this recipe and it will be my recurrent soup for this month at least. It’s just so great to keep you warm and to impress guesses through the holidays.
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Add-ons and Substitutions
If you want a dairy-free alternative you can switch the heavy cream for coconut milk and the butter for coconut oil or olive oil. It will be a bit lighter nut just as delicious.
Also, if you are looking for a lighter chowder you can try my clams and vegetable chowder.
My favorites add-ons to this recipe:
- Sun-dried tomatoes
Can you freeze shrimp corn chowder?
This is a freezer friendly recipe. Because it have a milk drivated — heavy cream — I freeze it as soon as possible. This way you keep the chowder at is freshness. This chowder can be up to 4 month freezed.
If you want to eat it the next day I would keep it in the fridge for a maximum of 36 hours to guarantee it is not spoiled.
- 200 gr shrimps peeled and deveined
- 1 small can of corn (250 gr)
- 4 slices of bacon
- 1 carrot chopped
- 1/2 cup celery chopped
- 1 onion chopped
- 2 garlic cloves minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tbsp butter
- 1 tsp thyme
- 1 tsp garlic powder
- Black pepper
Heat a big pot or a dutch oven over medium heat. Toss the bacon cut into tiny pieces and let it cook in its own fat until crispy. Reserve for later.
Add the butter and cook the shrimps seasoned with salt, black pepper and the garlic powder. Reserve for later.
In the same pot toss the onion and the garlic and cook until fragrant. Then add the celery and the carrot and cook for a couple minutes.
Pour the chicken broth and the corn and let it simmer for 5 minutes over low heat.
Pour the heavy cream and let it simmer at least 10 minutes or until the carrot is soft.
Season with thyme, black pepper, and salt to taste.
Cut the majority of the shrimps into bite size (I like to let 4-6 big shrimps for decoration). Incorporate the bacon and the shrimps into the soup and serve.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.