Description
This Creamy Potato Shrimp and Corn Chowder is a comforting and hearty soup combining succulent shrimp, tender potatoes, sweet corn, and smoky bacon in a rich, creamy broth. Perfect for a warming meal, this chowder features a blend of fresh vegetables and aromatic spices to create a deliciously satisfying seafood soup that’s easy to prepare on the stovetop.
Ingredients
Scale
Seafood and Meat
- 1 pound medium shrimp peeled and deveined
- 4 slices bacon chopped
Vegetables
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 medium potatoes peeled and diced
- 1 cup corn kernels fresh or frozen
Liquids & Dairy
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
Spices & Herbs
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Cook the bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Sauté vegetables: Add butter to the pot along with the diced onion, minced garlic, diced carrots, and celery. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
- Combine potatoes and corn: Stir in the diced potatoes, corn kernels, smoked paprika, and dried thyme to the pot.
- Add broth and simmer: Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes or until the potatoes are tender.
- Thicken the chowder: Use a potato masher or immersion blender to slightly mash some of the potatoes, thickening the chowder while leaving chunks for texture.
- Cook the shrimp: Add the peeled and deveined shrimp to the pot and cook for 3 to 5 minutes until they turn pink and are cooked through.
- Add cream and season: Stir in the heavy cream and season with salt and black pepper to taste.
- Serve: Ladle the chowder into bowls, garnish with the cooked bacon and chopped fresh parsley, and serve hot.
Notes
- For a lighter chowder, substitute half-and-half or milk for the heavy cream.
- To add heat, include a dash of hot sauce or cayenne pepper to taste.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
