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Shrimp, Corn and Bacon Chowder


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Rate this recipe 4.7/5 (16 Votes)


  • Stock
  • Shells from 2 pounds of shrimp
  • 1 tsp kosher salt
  • 5 peppercorns
  • 4 inner stalks of celery with leaves on
  • 1 onion , cut into quarters
  • 2 cups clam juice
  • 8 cups of water
  • Soup
  • 2 pounds large shrimp- 1 pound cut in half
  • 8 slices bacon, cut into 1/2 inch pieces
  • 1 large onion, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 4 Russet potatoes, peeled and cut into large chunks
  • 6 cups frozen white and yellow corn
  • 4 sprigs of thyme
  • 1 tbsp paprika
  • 2 tsp Old Bay's seasoning
  • 1 tsp kosher salt
  • table grind peppper to taste
  • 1/4 cup of flour
  • 4 cups half and half( I use low fat)



Step 1

1. Make shrimp stock- combine all stock ingredients in a large saucepot. Bring to a boil , then simmer for 1 hour. Strain broth and set aside
2. Brown bacon in a large dutch oven till crispy and brown, stirring frequently. Remove bacon and drain on paper towel.Stir in onion,celery, potatoes, frozen corn and thyme. Cook 6-10 mimnutes until onion and celery are softened
2. With Wire whisk beat in flour into broth. Add broth to ingredients in dutch oven. Bring to a boil. Reduce heat to medium;cover and cook 20 -30
minutes, stirring occasionally until potatoes are tender and soup is slightly thickened
3.Stir in Half and Half, paprika, old bay's seasonong, salt, pepper, and shrimp. Cover and cook 5-10 minutes, stirring ocassionally until shrimp are pink


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