Shrimp Bacon Potato Chowder with Corn
Creamy chowder combining succulent shrimp with crispy bacon, tender potatoes, and corn in a rich heavy cream broth. The bacon fat builds savory depth while fresh shrimp keeps the dish light and elegant. Serve for weeknight dinners or casual entertaining when you want comfort food that feels special. This version balances protein with vegetables and cream without becoming heavy, perfect for seafood lovers seeking something heartier than typical shrimp preparations.
Ingredients
- 2 slice bacon, diced into 1/2-inch pieces
- ½ cup white onion, diced
- 1 teaspoon garlic clove, minced
- 2 tablespoon butter
- 3 cup chicken broth
- 15 ¼ ounce corn, drained
- 1 pound baby potatoes, halved
- 1 pound shrimp, medium, peeled and deveined
- 1 ½ cup heavy whipping cream
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon fresh parsley, chopped
- ¼ teaspoon red pepper flakes(optional)
Instructions
- 1
Cook bacon until crispy, remove and set aside, leaving drippings in pan.
- 2
Melt butter into bacon drippings, add onion and cook until translucent.
- 3
Add garlic and cook until fragrant.
- 4
Pour in broth, add corn and potatoes, bring to boil.
- 5
Simmer until potatoes are fork-tender.
- 6
Add shrimp and cook until pink throughout.
- 7
Return bacon to pan, reduce heat to medium-low.
- 8
Stir in cream, salt, and pepper until heated through.
- 9
Serve immediately topped with parsley and red pepper flakes.
Tips
Don't skip rendering bacon fat first - it creates the chowder's savory foundation that butter alone cannot achieve.
Add shrimp last and watch carefully; overcooked shrimp turns rubbery. Pink color signals doneness, typically 2-3 minutes.
Reduce heat before adding cream to prevent curdling or breaking the sauce.
Good to Know
Refrigerate in airtight container up to 5 days. Reheat gently on stovetop over medium-low heat, stirring occasionally.
Prepare through step 4 and cool. Refrigerate base up to 2 days. Add shrimp and cream when reheating to preserve texture.
Ladle into bowls immediately after completing step 8. Garnish generously with parsley and red pepper flakes. Serve with crusty bread or oyster crackers.
Common Mistakes
Don't skip draining canned corn - excess liquid dilutes broth and affects consistency.
Don't stir aggressively after adding cream - gentle folding prevents breaking.
Don't cook shrimp longer than 3 minutes or they become tough and rubbery.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use frozen shrimp?
Yes, thaw completely and pat dry before adding. Excess water releases during cooking, diluting the chowder. Skip the step of patting dry only if you reduce broth by 1/4 cup.
What if I don't have heavy whipping cream?
Half-and-half works as 1:1 substitute but creates thinner broth. Whole milk works too but won't be as rich. Add 1 tablespoon cornstarch mixed with 2 tablespoons water if using milk to achieve creamier texture.
How long can I keep leftovers?
Store in airtight container up to 5 days refrigerated. Freezing not recommended as cream separates. Reheat gently over medium-low heat without boiling to prevent curdling.