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5 from 1 vote
Shrimp, Corn and Bacon Chowder
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
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.
Course: Soup
Cuisine: American
Servings: 4 people
Calories: 676.3 kcal
  • 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
  • Salt
  1. 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.
  2. Add the butter and cook the shrimps seasoned with salt, black pepper and the garlic powder. Reserve for later.
  3. 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.
  4. Pour the chicken broth and the corn and let it simmer for 5 minutes over low heat.
  5. Pour the heavy cream and let it simmer at least 10 minutes or until the carrot is soft.
  6. Season with thyme, black pepper, and salt to taste.
  7. 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.
Nutrition Facts
Shrimp, Corn and Bacon Chowder
Amount Per Serving
Calories 676.3 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 17g106%
Polyunsaturated Fat 7g
Monounsaturated Fat 20g
Cholesterol 172mg57%
Sodium 2100mg91%
Potassium 1000mg29%
Carbohydrates 10g3%
Fiber 1.8g8%
Sugar 4g4%
Protein 51g102%
* Percent Daily Values are based on a 2000 calorie diet.