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.