I love this easy and delicious Shrimp Corn Chowder with Bacon! It is made with lots of shrimp, bacon, corn, veggies, red potatoes, and a milk and flour base. Perfect to satisfy your summer soup cravings!
Okay, I must ask you guys…do you like soup during summer, yes or nah?
I mean, soup is usually a thing for fall or summer, or so I was raised to believe. But, let’s be honest, if you’re a soup lover, like me, you’ll want it all year round. I’m coming up with super delicious and easy summer soup recipes for you, starting with this shrimp corn chowder with bacon!
This shrimp corn chowder is made with a milk and flour base, which I like to use when I need a creamy soup base without using lots of heavy cream. It’s packed with veggies, corn, and a great blend of spices and herbs. You will love this corn chowder!
Shrimp Corn Chowder Ingredients
To give you an idea of the ingredients in this delicious summer corn chowder:
- diced celery
- diced carrots
- diced yellow onion
- minced garlic
- herbs: thyme, oregano
- red potatoes
- sweet corn
- chicken broth
- all-purpose flour and milk (to thicken soup)
All of that goes into a large pot! This soup uses a milk and flour base for thickening and creaminess. For soup recipes like this one, I like to use flour and milk instead of heavy cream or half-and-half because it’s easier to achieve the right amount of creaminess without adding loads of heavy cream. Just be sure to cook the flour! Raw flour doesn’t taste very good…let me tell you that. So, don’t add more flour at the last minute.
How to Make this Creamy Shrimp Corn Chowder
This shrimp corn chowder comes together in about 45 minutes. I usually make a large batch on the weekend and either freeze it or pack it up for the week. It serves about 4-6 people.
Here’s how to make it:
- In a large Dutch oven, cook bacon until cooked through and crispy on medium heat.
- Drain any excess fat from the pot, and leave about 2 tablespoons. Cook shrimp bout 2-3 per side or until cooked through, and season with salt and pepper to taste. Transfer to a plate and set aside. Tip: don’t overcook the shrimp! 2-3 per side should be enough. Overcooked shrimp can get rubbery and tough.
- On the same Dutch oven, heat 1 tablespoon of butter to medium heat. Add celery, carrot, onions and cook until softened, stirring, about 8 minutes. Then add minced garlic, thyme, oregano, and paprika. Cook for about 1 or 2 minutes more, until fragrant.
- Add the flour and stir to coat the vegetables, and cook for about 30 seconds. Add the milk and bring to a boil and then reduce to a simmer, stirring until thickened. Then stir in the chicken stock, potatoes, and corn. Note: be sure to add the flour during this step, as the flour needs to cook.
- Bring to a boil and then bring down to a simmer for about 15-20 minutes or until potatoes are tender. Season with salt and pepper if needed. If too thick, add more broth until desired consistency.
- Serve with shrimp, bacon, and parsley. If needed, warm up the shrimp and bacon.
Specific quantities in the recipe card below! 🙂
If you’re serving a lot of people, it will be gone in minutes! But if you’re saving it for later, you can either freeze in smaller batches, or pack it up for lunch or dinner for the week. It reheats really well.
Some ideas to serve this shrimp corn chowder with:
- super soft dinner rolls
- rosemary focaccia
- bread (Italian and ciabatta are great!)
- a simple side salad
Thank you for reading, and please don’t forget to pin this recipe. Much appreciated!
And if you’re looking for more yummy soup recipes, be sure to check these out:
Shrimp Corn Chowder with Bacon
- 4 to 6 slices bacon
- 1 pound large shrimp, deveined and tails removed
- 1 tablespoon unsalted butter
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon dried oregano
- 2 teaspoons smoked paprika
- 2 cups whole milk
- 3 tablespoons all-purpose flour
- 3 to 4 medium red potatoes, skin-on, cubed into 1/2 inch pieces
- 3 1/2 cups sweet corn kernels (canned or fresh)
- 3 cups chicken broth, plus more as needed
- Salt and pepper to taste
- Parsley for garnish
- In a large Dutch oven, cook bacon until cooked through and crispy on medium heat. Drain on a paper towel. Crumble and set aside.
- Drain any excess fat from the Dutch oven, leaving about 2 tablespoons. Add shrimp and cook about 2-3 per side or until cooked through, and season with salt and pepper to taste. Transfer to a plate and set aside.
- On the same Dutch oven, heat 1 tablespoon butter to medium heat. Add celery, carrot, onions and cook until softened, stirring often, about 8 minutes. Add garlic, thyme, oregano, and paprika. Stir and cook until fragrant, about 1-2 minutes.
- Add the all-purpose flour and stir to coat the vegetables, and cook about 30 seconds. Add the milk. Bring to a light boil and then reduce to a simmer, stirring until thickened.
- Stir in the chicken stock, potatoes, and corn. Bring to a boil and then simmer for about 15-20 minutes or until potatoes are tender. If the soup is too thick, add more broth until desired consistency. Season with more salt and pepper if needed.
- Serve with shrimp, bacon, and parsley. Sprinkle some paprika if you prefer.