Creamy Potato Chowder with Shrimp and Bacon

Creamy Potato Chowder with Shrimp and Bacon (dairy-free) - Lexi's Clean Kitchen

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

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!

Creamy Potato Chowder with Shrimp and Bacon

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.

Creamy Potato Chowder with Shrimp and Bacon

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

Creamy Potato Chowder with Shrimp and Bacon

Prep Time 10 minutes Cook Time 25 minutes Total Time 0:35 Serves 6


  • 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
  • 1/4 cup good quality cream or 1/4 cup cashew cream 
  • 1 cup fresh or frozen corn (non-GMO/local if possible), thawed and cooked
  • 1 tablespoon fresh parsley, for garnish
  • 1 sprig fresh thyme, for garnish
  • 1 tablespoon scallions, for garnish


  1. 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.
  2. 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.
  3. Drain all of the cooking liquid out of the pan.
  4. 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.
  5. Add in spices. Cook for 1-2 minutes, or until fragrant.
  6. Pour in chicken stock and stir well, making sure to scrape up all of the brown bits from the bottom of the pan.
  7. Cover and bring to a boil over medium-high heat. Once at a boil, turn down heat and let simmer for 10-15 minutes.
  8. Whisk in cream of choice. Taste and adjust seasoning as desired.
  9. Serve in desired serving bowls. Top with roughly chopped shrimp, bacon pieces, parsley, thyme, scallions, and corn if using.
  10. Serve warm!
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

use our hashtag!

I am so excited that you are making a recipe and would love to see how it turns out! Make sure to use the hashtag on social media!


share this post!

subscribe to the email list!

19 comments on “Creamy Potato Chowder with Shrimp and Bacon

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>