Featured Image - Recipe for Shrimp Chowder with Bacon

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Shrimp Chowder with Bacon is a recipe my husband and I both enjoy. 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. So yummy!

Shrimp Chowder with Hard Crusty Bread

(Post modified on 10/16/23.)

My husband is always skeptical any time I try something out of the ordinary. I think he’d be happy to eat beef and potatoes every day of his life. But sometimes, life just calls for something else, and that’s where this Shrimp Chowder comes in!

Serving Shrimp Chowder with Bacon and Cheddar Cheese

We both love shrimp, so this chowder works well for us. You may use cooked or uncooked–whichever you have on hand. I always try to keep extra large Argentina red shrimp in our freezer, but I prefer to use a “less expensive” medium to large shrimp for this dish. The shrimp will be chopped, so either will work.

 

More Shrimp Recipes to Enjoy

 

Ingredients for Shrimp Chowder with Bacon

(See the full recipe at the bottom of this post.)

  • Yukon Gold Potatoes
  • chicken broth
  • canned sweet corn, drained
  • medium to large shrimp (cooked or uncooked)
  • 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.

If you’re using raw shrimp, you’ll want to allow the shrimp to cook for for 1-2 minutes before adding the milk.

Stir in milk and half and half.

Prepare the Roux for Thickening

In the same skillet that you cooked the bacon, sauté 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.

Serve Shrimp Chowder in a Pretty Bowl - Blue Willow Bowls

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.

 

Featured Image - Recipe for Shrimp Chowder with Bacon

Shrimp Chowder with Bacon

I love this chowder--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. So yummy!
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Serving Size 4

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.

Make 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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4 Comments

  1. Wait! I thought I was married to the King of Meat and Potatoes. 🙂 Sounds yummy — but my husband's a clam chowder man, not much on shrimp.

  2. 5 stars
    Made the recipe as outlined and it was so delicious! The bacon gave it the smokiness that made it so rich and tasty. Definitely will put this on my dinner rotation.

    1. Thanks so much for stopping by and leaving a comment, Rose. I’m glad that you enjoyed this shrimp chowder!