Creamy Potato Chowder with Shrimp and Bacon

This one-pot Creamy Potato Chowder with Shrimp and Bacon is the ultimate comfort food on a chilly evening! Paleo-friendly, loaded with veggies, and dairy-free (if you use the cashew cream option) for a completely guilt-free chowder option!

Creamy Potato Chowder with Shrimp and Bacon

Here in New England, Chowder’s are our go-to bowl of comfort during chilly Summer and early Fall evenings! I wanted to create a chowder that was rich, creamy, guilt-free and great for any time of year, and am so excited to share this soup with you! If you love bacon as much as I do, this soup is a must-make! Creamy potatoes, perfectly cooked shrimp, and bits of bacon in every bite… soup perfection.

Potato Chowder Ingredients

• Potatoes
• Bacon
• Shrimp
• Onion
• Garlic
• Celery
• Carrots
• Paprika
• Thyme
• Chicken stock
• Corn
• Heavy cream or Cashew cream
• Fresh Herbs

How to Make Potato Chowder

I wanted to make this soup as easy as possible, to make this a perfect weeknight dinner option on this chilly fall days when you need to be warmed up a bit! To make it simple:

1. Cook bacon and then drain the fat, and set aside. Next cook the shrimp, then set that aside, too.
2. Cook the onion, garlic, potato celery and carrots until starting to soften.
3. Next pour in chicken stock and make sure to scrape up all of the brown bits from the bottom of the pan.
4. Cover and bring to a boil over medium-high heat. Once at a boil, add corn and turn down heat and let simmer for 10-15 minutes.
5. Whisk in cream of choice and taste and adjust seasoning.
6. Serve in desired serving bowls. Top with roughly chopped shrimp, bacon pieces, parsley, thyme, scallions, and corn if using.

How to Make it Dairy Free

Cashew cream is a great way to make this creamy soup dairy-free. If you haven’t heard of cashew cream before, it is simply soaked cashews that are blended until they are smooth and creamy. It’s a great replacement for heavy cream It can be used for both savory or sweet recipes but also it’s just kind of delicious! To check out these easy directions for how to make this, check out this post.

If you like this soup recipe, check out these others:

• Split Pea and Ham Soup
• Turkey Wild Rice Soup
• Hot and Sour Soup (Vegetarian)
• Easy Black Bean Soup
• Gluten-Free Minestrone Soup
• Healthy Broccoli Soup

Creamy Potato Chowder with Shrimp and Bacon

5 from 4 votes

This one-pot Creamy Potato Shrimp and Corn Chowder with bacon is the ultimate easy comfort food meal for chilly evenings! Secretly loaded with protein and veggies, it’s so rich and thick you’d never guess it’s healthy. 

Servings 6 servings

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

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Ingredients

  

1x2x3x

• 1 package nitrate-free bacon
• 1 pound deveined shrimp
• 1 onion minced
• 2 garlic cloves
• 3 yukon potatoes diced
• 2 celery ribs diced
• 2 carrots minced
• 1/4 teaspoon sweet paprika
• 1/2 teaspoon dried thyme
• 4 cups chicken stock
• 1 cup fresh or frozen corn thawed and cooked
• 1/4 cup heavy cream or 1/4 cup cashew cream
• 1 tablespoon fresh parsley for garnish
• 1 sprig fresh thyme for garnish
• 1 tablespoon scallions for garnish

Instructions

• Heat a large dutch oven over medium heat. Add bacon and cook until crispy, around 5-8 minutes. Turn off heat and place bacon on a plate lined with paper towels.
  1 package nitrate-free bacon
• Drain all but 1 tablespoon of bacon fat out of the pan. Turn heat to medium-high and cook shrimp for about 2-3 minutes on each side, or until pink and fully cooked through. Transfer shrimp to a plate lined with paper towels.
  1 pound deveined shrimp
• Drain all of the cooking liquid out of the pan.
• Place garlic and onion into the dutch oven. Cook for 1-2 minutes or until onions start to turn translucent. Add potato, celery, and carrots to the pot. Cook until potato starts to soften.
  1 onion, 2 garlic cloves, 3 yukon potatoes, 2 celery ribs, 2 carrots
• Add in spices. Cook for 1-2 minutes, or until fragrant.
  1/4 teaspoon sweet paprika, 1/2 teaspoon dried thyme
• Pour in chicken stock and stir well, making sure to scrape up all of the brown bits from the bottom of the pan.
  4 cups chicken stock
• Cover and bring to a boil over medium-high heat. Once at a boil, add corn and turn down heat and let simmer for 10-15 minutes.
  1 cup fresh or frozen corn
• Whisk in cream of choice. Taste and adjust seasoning as desired.
  1/4 cup heavy cream or 1/4 cup cashew cream
• Serve in desired serving bowls. Top with roughly chopped shrimp, bacon pieces, parsley, thyme, scallions, and corn if using.
  1 tablespoon fresh parsley, 1 sprig fresh thyme, 1 tablespoon scallions

Notes

Storage: Store leftover chowder in an airtight container in the fridge for up to 4 days. I don’t recommend freezing leftovers, because the taste and texture will change once thawed!  Reheat your chowder in a pot over low heat on the stove, stirring frequently.

Nutrition

Serving: 1servingCalories: 491kcalCarbohydrates: 13gProtein: 30gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 186mgSodium: 811mgPotassium: 597mgFiber: 1gSugar: 4gVitamin A: 421IUVitamin C: 4mgCalcium: 70mgIron: 1mg

Keyword: corn shrimp chowder, shrimp and corn chowder, shrimp chowder, shrimp chowder recipe, shrimp corn chowder

Course: Dinner

Method: Stove Top

Cuisine: Dairy-free, Gluten-free, Paleo

Author: Lexi

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