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A creamy, hearty chowder packed with sweet corn, tender shrimp, and smoky bacon. This Southern classic is pure comfort in a bowl, perfect for a cozy weeknight dinner and ready in under an hour.
For 4 servings
Cook Bacon and Sauté Aromatics
Create the Soup Base
Simmer the Soup
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A creamy, hearty chowder packed with sweet corn, tender shrimp, and smoky bacon. This Southern classic is pure comfort in a bowl, perfect for a cozy weeknight dinner and ready in under an hour.
This southern recipe takes 45 minutes to prepare and yields 4 servings. At 665.99 calories per serving with 35.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner or supper.
Finish with Cream, Corn, and Shrimp
Season and Serve
Sauté one finely chopped jalapeño along with the onion and celery for an extra kick of heat.
Add 1 teaspoon of fresh thyme leaves along with the garlic for a more aromatic, earthy flavor.
For a lower-fat version, substitute the heavy cream with half-and-half or whole milk. You may need to thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) at the end.
Add 1/2 teaspoon of smoked paprika along with the flour to enhance the smoky flavor from the bacon.
Shrimp is an excellent source of high-quality, lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
This soup provides important minerals. Shrimp is rich in selenium, an antioxidant that protects cells from damage, while potatoes offer potassium, which is vital for heart health and blood pressure regulation.
The carbohydrates from the potatoes and corn provide a good source of energy, making this a filling and satisfying meal that can keep you fueled for hours.
A 1.5-cup serving of this Shrimp and Corn Soup contains approximately 630-650 calories. This is an estimate and can vary based on the specific ingredients used, such as the fat content of the bacon and cream.
This soup is a hearty and satisfying meal, but it is also rich in calories, saturated fat, and sodium from the bacon and heavy cream. While it provides excellent protein from shrimp and vitamins from the vegetables, it's best enjoyed in moderation as part of a balanced diet.
Yes, you can easily make this recipe gluten-free. Replace the all-purpose flour with a gluten-free all-purpose flour blend. Alternatively, you can omit the flour and thicken the soup at the end with a cornstarch slurry (mix 2 tablespoons of cornstarch with 3 tablespoons of cold water and stir it into the simmering soup).
Absolutely. Frozen shrimp works very well in this recipe. For best results, thaw the shrimp completely in the refrigerator overnight or under cold running water before adding it to the soup. Pat it dry to prevent watering down the chowder.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a saucepan over low heat, stirring occasionally. Avoid bringing it to a boil, as this can make the shrimp tough and may cause the cream-based broth to separate.
Yes, while Yukon Gold potatoes are recommended for their creamy texture, you can also use red potatoes (which hold their shape well) or Russet potatoes (which will break down more and create a thicker soup).