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Shrimp and Corn Chowder


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  • 4 ounce(s) sliced bacon
  • 2 tablespoon(s) olive oil
  • 1 onion, chopped
  • Kosher salt and pepper
  • 1/2 pound(s) Yukon gold potatoes (peeled, if desired), cut into 1/2-in. pieces
  • 1 cup(s) dry white wine
  • 2 stalk(s) celery, thinly sliced
  • 1 cup(s) corn kernels (cut fresh from 1 ear or frozen and thawed)
  • 3/4 pound(s) medium peeled and deveined shrimp
  • 1/2 cup(s) heavy cream
  • 1/4 cup(s) fresh flat-leaf parsley, chopped
  • Crusty bread, for serving



Step 1

Cook the bacon in a large saucepan over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel--lined plate; break into pieces when cool.
Wipe out the saucepan and heat the oil over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring occasionally, for 5 minutes.
Add the potatoes, wine and 2 1/2 cups water and bring to a boil. Reduce heat and simmer until the potatoes are just tender, 12 to 15 minutes. Stir in the celery, corn, shrimp and cream, and simmer until the shrimp are opaque throughout, 3 to 4 minutes. Top with the bacon and parsley. Serve with the bread, if desired.


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