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A creamy, hearty New England classic packed with tender shrimp, sweet corn, and potatoes. This comforting chowder, flavored with smoky bacon, is a perfect one-pot meal for a chilly evening.
Render the Bacon
Sauté Aromatics
Build the Chowder Base
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A creamy, hearty New England classic packed with tender shrimp, sweet corn, and potatoes. This comforting chowder, flavored with smoky bacon, is a perfect one-pot meal for a chilly evening.
This new_england recipe takes 45 minutes to prepare and yields 4 servings. At 608.94 calories per serving with 33.83g of protein, it's a moderately challenging recipe perfect for lunch or dinner or supper.
Simmer the Potatoes
Add Final Ingredients
Finish and Serve
Sauté one finely diced jalapeño with the onion and celery for a spicy kick.
Add 1 teaspoon of fresh thyme leaves along with the garlic for a more aromatic flavor.
Substitute the heavy cream with half-and-half or whole milk, and use turkey bacon instead of pork bacon. Note that the chowder will be less rich.
Add 1 cup of diced carrots or red bell pepper along with the celery and onions for extra vegetables and color.
Shrimp is an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, supporting muscle maintenance, and promoting a feeling of fullness.
Shrimp provides a significant amount of selenium, a powerful antioxidant that helps protect cells from damage, supports healthy thyroid function, and boosts the immune system.
This chowder contains important B vitamins, particularly Vitamin B12 from the shrimp, which is crucial for nerve function and the formation of red blood cells. The vegetables also contribute other B vitamins essential for energy metabolism.
A 1.5-cup serving of this Shrimp and Corn Chowder contains approximately 650-750 calories, primarily from the heavy cream, bacon, and butter. The exact amount can vary based on the specific ingredients used.
This chowder is a rich and hearty dish, making it high in calories, sodium, and saturated fat. While it provides excellent protein from shrimp and nutrients from vegetables, it's best enjoyed in moderation as a comforting treat rather than a daily health food.
Yes, you can easily make it gluten-free. Replace the all-purpose flour with a 1:1 gluten-free flour blend. Alternatively, omit the flour and thicken the chowder at the end by mixing 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry, then stirring it into the simmering soup.
Yes, but you must add it at the very end of the cooking process. Stir in the cooked shrimp during the last minute of cooking, just long enough to heat them through. Overheating will make them tough.
Freezing is not recommended for cream-based chowders with potatoes. The cream can separate and the texture of the potatoes can become grainy and mealy upon reheating. It is best enjoyed fresh or stored in an airtight container in the refrigerator for up to 3 days.
This chowder is a complete meal on its own. It pairs wonderfully with classic accompaniments like oyster crackers, crusty bread for dipping, or a simple side salad with a light vinaigrette to cut through the richness.