Shrimp Chowder with Bacon

Shrimp Chowder with Bacon

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My husband is always skeptical when I try a new recipe. I think he’d be happy to eat beef and potatoes every day of his life. This Shrimp Chowder with Bacon is a soup we both enjoy!

(Recipe slightly modified on 12/29/21)

Serving Shrimp Chowder with Bacon and Cheddar Cheese

I love the creamy sweetness, the chunky pieces of shrimp, all topped with cheddar cheese and crisp chewy bacon. Serve this with a slice of hard, crusty bread. Oh my! Yummy!

 

Ingredients to Make Shrimp Chowder with Bacon

  • Yukon Gold Potatoes
  • chicken broth
  • canned sweet corn, drained
  • medium to large shrimp
  • whole milk
  • half-and-half cream
  • butter
  • sweet yellow onion
  • all-purpose flour
  • dried or fresh parsley
  • kosher salt
  • freshly ground black pepper
  • bacon
  • cheddar cheese

 

Instructions for Making this Recipe

Ingredients for this Recipe

To begin, gather your ingredient so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Using a sharp knife and cutting board, dice the potatoes and sweet yellow onion.

Chop the Thawed Shrimp

Thaw the shrimp in a colander under cool running water. Then peel, devein, and chop the shrimp.

Cook the strips of bacon in a small skillet. Cool and break into bite-size pieces. Reserve for garnish.

Shred the cheddar cheese and set aside until the end for garnish.

 

Make the Soup

Boil Potatoes in Chicken Broth

In a medium saucepan, boil the potatoes in chicken broth until tender, about 15-20 minutes. Add the drained corn and chopped shrimp to the potatoes. Stir in milk and half and half.

Prepare the Roux for Thickening

In the same skillet that you cooked the bacon, saute the onion and minced garlic, using the leftover bacon grease and 1 tablespoon of melted butter. Add flour to make a paste.

Whisk the roux into the chowder, and continue cooking until it thickens to desired consistency.

Cook Chowder until Thickened

Season with dried parsley, kosher salt, and freshly ground black pepper. Top with crumbled bacon and cheddar cheese.

This recipe will serve 4 people.

Shrimp Chowder with Hard Crusty Bread

Serve this soup with a hard, crusty bread, such as my Tangy Sourdough Bread. Or maybe my Cheesy Garlic Biscuits. 

For a wine, may I suggest Duckhorn Sauvignon Blanc from Wine.com.

See more Soup Recipes Here. See more Seafood Recipes Here.

 

Recipe for Shrimp Chowder with Bacon

Shrimp Chowder with Bacon

My husband is always skeptical when I try a new recipe. I think he'd be happy to eat beef and potatoes every day of his life. But here's a delightful soup I served him, which we both loved! Enjoy!
5 from 1 vote
Print Rate
Course: Soup
Cuisine: English
Keyword: Bacon, Cheddar Cheese, Large Shrimp, Sweet Corn, Yukon Gold Potatoes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Equipment

Knife Set
Cutting Board
Stainless Colander
Cuisinart Cookware

Ingredients

  • 2 cups Yukon Gold potatoes diced
  • 2 1/2 cups chicken broth
  • 15 oz. sweet corn drained
  • 1 pound large shrimp peeled, deveined, and chopped
  • 1 1/2 cups whole milk
  • 1 1/2 cups half and half cream
  • 1 tablespoon butter
  • 1 cup sweet yellow onion chopped
  • 1 tablespoon minced garlic
  • 5 tablespoons all-purpose flour
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 slices bacon cooked and crumbled
  • 1 cup cheddar cheese shredded

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using a sharp knife and cutting board, dice the Yukon gold potatoes and sweet yellow onion. Mince the garlic.
  • Thaw the shrimp in a colander under cool running water. Then peel, devein, and chop the shrimp.
  • Cook the strips of bacon in a small skillet. Cool and break into bite-size pieces. Reserve for garnish.
  • Shred the cheddar cheese and set aside until the end.

Prepare the Soup

  • In a medium saucepan, boil the potatoes in chicken broth until tender, about 15-20 minutes.
  • Add drained corn and chopped shrimp to the potatoes. Stir in milk and half and half cream.
  • In the same skillet that you cooked the bacon, saute the chopped onion and minced garlic, using the leftover bacon grease and 1 tablespoon of melted butter. Add flour to make a paste.
  • Whisk the roux into the chowder, and continue cooking until it thickens to desired consistency.
  • Season with dried parsley, kosher salt, and freshly ground black pepper. Top with crumbled bacon and shredded cheddar cheese. Serves 4.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 595kcal | Carbohydrates: 52g | Protein: 35g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 2047mg | Potassium: 1111mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1329IU | Vitamin C: 23mg | Calcium: 496mg | Iron: 2mg
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