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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.
Made with a handful of simple ingredients, this shrimp chowder is Paleo, Whole30, and gluten-free-friendly and can easily be made dairy-free, too!
The Best Creamy Potato Corn Shrimp Chowder Recipe
Living in New England, chowder recipes were our go-to bowl of comfort on chilly evenings! There’s just something about the thick base and savory, chunky mix-ins that always hits the spot!
However, most chowders are made with lots of rich ingredients like butter and heavy cream, meaning they’re not typically the most healthy dishes out there. So, rather than give up my favorite comfort food, I created a chowder that is rich, creamy, and full of nutrients for a hearty option you can feel good about.
And this corn shrimp chowder checks all the boxes. With creamy potatoes, perfectly cooked shrimp, and crisp, salty bacon in every bite, it’s seriously a must-make dish delivering perfection in every bite!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe, ingredient list, instructions, and nutrition information, including calories, cholesterol, etc!
- Bacon – This eliminates the need for unsalted butter and adds lots of flavor to the dish. I always use slices of nitrate-free bacon, but you can use any kind of bacon you like best. Feel free to substitute turkey bacon if needed!
- Shrimp – You’ll need one pound of deveined shrimp. I like to use tail-off shrimp for easy eating, but tail-on can add extra flavor.
- Aromatics – Onion, garlic, celery, and carrots create a savory flavor base and add lots of fiber and nutrients to the dish.
- Potatoes – I prefer to use Yukon gold potatoes because they have a softer, creamier texture and a richer, slightly more buttery taste than other varieties. However, if you can’t find them, Russet potatoes will also work.
- Seasonings – Sweet paprika and dried thyme add a touch of heat and enhance the savory, herbaceous taste. If you love spice, feel free to use smoked paprika instead. Or, add a dash of red pepper flakes, hot sauce, or cayenne pepper, too!
- Chicken Stock – You can substitute vegetable stock as needed. I recommend using low-sodium varieties to avoid an overly salty taste.
- Corn – Use fresh corn or frozen corn kernels that have been cooked and thawed. I love to use leftover corn on the cob!
- Heavy Cream or Cashew Cream – This is key to creating the rich flavor and velvety consistency we want.
- Garnishes – Technically optional but highly recommended fresh parsley, fresh thyme, and scallions add the perfect finishing touch!
Where I Buy My Meat
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
Delivered to your door! The latest ButcherBox deal can be found right here!
Kitchen Tools I Use
How to Make This Corn Shrimp Chowder Recipe
- Cook the bacon: Heat a large pot or Dutch oven over medium heat. Then, add the bacon, and cook until crispy. Transfer the pieces to a paper towel-lined plate to drain.
- Cook the shrimp: Drain all but a tablespoon of bacon fat from the pan, and turn the heat to medium-high. Add the shrimp, and cook on each side until they turn pink. Be careful not to overcook them, or they’ll become rubbery! Transfer the shrimp to another plate lined with paper towels.
- Sauté: Drain all the cooking liquid from the pan. Next, add the garlic and onion, and cook until the onions begin to turn translucent. Then, add the bite-sized pieces of potatoes, celery, and carrots, and continue to cook until the potato begins to turn tender
- Season: Add the spices, and cook until fragrant.
- Combine and boil: Pour in the chicken stock, and stir to combine, scraping any browned bits from the bottom of the pan. Then, cover the pot, and bring the liquid to a boil over medium-high heat.
- Simmer: Once boiling, add the corn, and reduce the heat to a simmer.
- Add the remaining ingredients: Whisk in the cream, and season to taste.
- Serve: Divide your chowder into bowls, top it with garnishes of your choice, and enjoy warm!
Make it Dairy Free
To create a dairy-free easy shrimp and corn chowder recipe, you can replace the heavy cream with our cashew cream! Easy to make with three ingredients, it creates the same rich flavor and creamy texture with absolutely zero dairy.
How to Store and Reheat
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!
For the best results, reheat your chowder in a pot over low heat on the stove, stirring frequently. If needed, you can warm individual servings in the microwave, but the mixture is more likely to separate! Stir in an extra splash of broth if needed to loosen the chowder back up.
FAQs
Chowders always have a thick, creamy base with chunky mix-ins often including potatoes, vegetables, meat, or seafood. They’re also always served hot. On the other hand, soups come in a wide variety of consistencies, contain endless different ingredients, and you can find them served hot or cold!
The best way to thicken the chowder is to whisk in all-purpose flour or cornstarch slurry at the end of cooking. To do so, whisk one tablespoon of flour or cornstarch with two tablespoons of water in a bowl, and add it to the chowder. Adjust as needed until your desired consistency is reached!
Yes, for a creamy consistency, use an immersion blender to blend the ingredients. Or, let the chowder cool slightly, and transfer it to a blender.
I love to serve this shrimp corn potato chowder with a side of gluten-free garlic bread or gluten-free cornbread! It’s plenty filling on its own, but you can also add a veggie option like air fryer broccoli or spring mix salad for even more nutrients.
More Comfort Food Soups
Creamy Potato Chowder with Shrimp and Bacon
Ingredients
- 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
New to paleo. Is corn allowed? Isn’t it a grain?
Really nice recipe! We substituted prawns with chicken, and it was just as good! Very simple, very delicious.
Another absolutely amazing soup!!!
Can celery be omitted or replaced with onions or carrots? My husband has stomach issues with it.
Sure!
Great recipe, Lexi, thank you so much.
I like my chowder a little thicker, so I sautéed the onion & garlic in 2T of unsalted butter and added a little flour to make a roux. Also used 1/4 cup each of whipping cream and cooking cream for added richness. Seasoned with a little cayenne pepper for zing… fantastic!
Such a good recipe, my family and i just love it. I was wondering how many cups in a serving for this recipe.
Holy cow, this was awesome! I just added a little tarragon and dash of nutmeg to this perfect recipe. Next time, I will double it because it will be gone pretty darn quick, and maybe a little cajun seasoning and lime. I love to make soup this time of year and the amount of veggies in this is stellar.
YOU MUST MAKE THIS CHOWDER!!! It is absolutely delicious! My husband loves it and it was so easy to make! Thanks Lexi for such an easy and delicious recipe!!!!!!
YAY!!!!
Potato and bacon are a perfect combo already, then you add in the shrimp…just amazing!!
This was delicious! I made it with half coconut cream and half grass fed dairy cream. I am sure this would have been even better with fresh corn, but this time of year I only had frozen. A great lightened version of a heavy soup!
SO glad you loved it!
I love how creamy this looks! Those shrimp are perfection!
This chowder is stunning Lexi! those shrimp!!!
Comfort food at it’s finest! Can’t wait to try this with the cashew cream!
shrimp and bacon in a chowder = PERFECTION!
Can the thick portion of coconut milk be used instead of the cashew cream?
Yes!
1/2 lb bacon or full pound? Looks delicious!
1/2 pound or as much as desired!
The perfect fall chowder!
Yum, love how you included a cashew versions also!! delish!
Now, THIS is what I call comfort food…it has ALL the good stuff!!
OMG this is like corn chowder and loaded baked potato soup and seafood chowder all got together and had a baby! Love this. Seriously, all my favorites in one!