Shrimp Corn Chowder Bacon

This shrimp corn chowder is a creamy, smoky, and comforting one-pot meal that comes together quickly on busy nights. It combines juicy shrimp with sweet corn and crispy bacon in a smooth and flavorful broth, making it perfect for a satisfying dinner any time of year.

Ingredients

• Bacon: Six slices thick cut bacon cut into half-inch pieces adds smoky richness and crunchy texture.
• Unsalted butter: One tablespoon helps sauté vegetables and adds creaminess.
• Green onions: Four small green onions thinly sliced including whites for cooking and greens for garnish provide subtle onion flavor and freshness.
• Celery: Two stalks diced offer mild depth and crunch.
• Garlic: Four cloves minced bring savory brightness.
• Kosher salt: Half teaspoon to season perfectly without overpowering.
• Ground black pepper: Quarter teaspoon to season perfectly without overpowering.
• All purpose flour: Two tablespoons make the chowder silky by thickening the base. Use fresh flour if possible for best results.
• Nonfat milk: Two and two thirds cups provide a creamy liquid without heaviness. Whole milk can be used for richer chowder.
• Corn kernels: One and a half cups fresh or frozen corn kernels add natural sweetness. Fresh corn is best in season.
• Cream style corn: One can, fifteen ounces, intensifies the corn flavor and adds body.
• Ground cayenne pepper: Quarter teaspoon with extra for taste adds a touch of warmth and subtle heat.
• Shrimp: One pound frozen peeled and deveined shrimp any size you prefer brings juicy seafood goodness. Thaw properly before cooking.
• Fresh thyme: One teaspoon chopped adds herbal brightness.
• Half and half: Third cup enriches the chowder with silky smoothness.
• Hot sauce: Optional for anyone who likes extra spice.

Step-by-Step Instructions

Sauté the Bacon:

Cook the bacon pieces in a large heavy pot over medium heat until crisp, this should take about six minutes. Remove them with a slotted spoon and place on paper towels to drain. Keep one tablespoon of the bacon fat in the pot and discard the rest of the fat.

Cook the Vegetables and Aromatics:

Add the butter to the pot and melt it over medium heat. Set aside a quarter cup of the green onion greens for garnish. Add the remaining green onion whites and greens plus the diced celery. Stir occasionally and cook until tender, about three minutes. Add the minced garlic with salt and pepper. Stir well and cook for about thirty seconds until fragrant but not brown.

Make the Roux and Add Milk:

Sprinkle the flour over the vegetables and stir constantly for one minute to remove the raw taste. Slowly pour in the milk in small amounts first, stirring carefully to avoid lumps. Add the rest of the milk gradually while stirring.

Add Corn and Spices:

Stir in fresh or frozen corn kernels, canned cream style corn, and cayenne pepper. Bring the mixture to a gentle boil and let it bubble until thickened, about five minutes.

Cook the Shrimp and Finish:

Add the thawed shrimp to the pot and cook just until they turn pink, about three minutes. Remove from heat. Stir in fresh thyme and half and half for added richness.

Serve and Garnish:

Ladle the chowder into bowls. Top with crispy bacon pieces, reserved green onion greens, and a dash or two of hot sauce if you like a spicy kick.

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Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove adding a splash of milk if it thickens too much. This chowder can also be frozen in portions for up to two months. Thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

You can swap half and half for heavy cream to make it richer or skip it for a lighter chowder. Use coconut milk or almond milk for a dairy-free version but expect a different flavor profile. If you do not have fresh thyme dried thyme works fine but use about half the amount since dried herbs are more concentrated.

Serving Suggestions

Serve this chowder with crusty bread or buttery crackers to soak up every drop. A simple green salad with a citrus vinaigrette pairs nicely to balance the richness. Add a squeeze of fresh lemon juice on top just before serving for bright contrast.

Cultural Context

Corn chowders are classic comfort foods born out of American farm and coastal traditions. Incorporating shrimp gives it a coastal twist typical of regions where fresh seafood is abundant. The smoky bacon nods to southern influences blending earthiness with the sweetness of corn.

Recipe FAQs

→ What type of shrimp works best for this dish?

Use peeled and deveined shrimp, fresh or frozen, in any size you prefer. Thaw frozen shrimp completely before adding to ensure even cooking.

→ Can I substitute the bacon with another ingredient?

Yes, smoked sausage or pancetta can provide a similar smoky flavor and richness if you prefer not to use bacon.

→ How do I thicken the chowder properly?

A mixture of flour cooked briefly with the sautéed vegetables acts as a thickening base. Slowly whisking in milk prevents lumps and creates a creamy texture.

→ Is it possible to use fresh corn instead of canned?

Absolutely, fresh corn kernels from about three ears bring a naturally sweet crunch and bright flavor to the chowder.

→ What variations can enhance the flavor?

Adding a dash of cayenne pepper gives a subtle heat, while fresh thyme contributes an earthy aroma. A splash of hot sauce at serving brightens the bowl.