What do you get when you cross creamy potato soup with shrimp and corn chowder? One dang good soup, that’s what. You will fall in love with this Bacon Potato Shrimp Chowder. It starts with an incredibly creamy base that is loaded with juicy shrimp, golden sweet corn, buttery potatoes, and bacon.
This chowder is a fill your belly, fill your soul, kind of creamy soup! It’s incredibly delicious comfort food and so quick and easy to make using juicy meaty shrimp and sweet corn, honey gold bite-sized potatoes, and a creamy broth.
I have to wax poetic about these potatoes. They have this silky buttery flavor and the potato holds up superbly. They are the perfect complement to this chowder.
Bacon Potato Shrimp Chowder
- 6 slices bacon
- 2 tablespoons butter
- 1 large yellow onion chopped
- 3 stalks celery chopped
- 1 red bell pepper chopped
- 2 garlic cloves finely chopped
- 1/3 cup all-purpose flour
- 4 cups vegetable stock
- 1 pound honey gold bite-sized potatoes cut in halves
- 2 cups sweet corn kernels fresh or frozen
- 1 pound cooked peeled, deveined shrimp
- 1 cup heavy cream
- Salt and Pepper to taste
- Fry the bacon in a griddle browning both sides until crisp, about 5 to 8 minutes. Remove the bacon to a paper towel lined plate. Transfer the bacon drippings to a stock pan, or Dutch oven.
- Turn the heat to a medium. Add the butter to the bacon drippings and let melt. Add the onion, celery, and bell pepper; increase heat to medium-high and cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in the garlic; cook 30 seconds more. Sprinkle the flour over the vegetables; cook, stirring constantly, 1 minute. Gradually stir in the vegetable broth.
- Add the potatoes and bring to a simmer. Cook until the potatoes can be easily pierced with a fork, about 10 minutes.
- Add the corn kernels, shrimp, cream, salt, and pepper; return to a simmer, and cook until slightly thickened, 10 to 15 minutes more.
- Spoon the chowder into individual serving bowls and serve with bacon crumble over the top.