Creamy Potato Chowder with Shrimp and Bacon

5 from 4 votes

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!

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: Dairy-free, Gluten-free, Paleo

Servings:

Author: Lexi

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.
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.
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.
Add in spices. Cook for 1-2 minutes, or until fragrant.
Pour in chicken stock and stir well, making sure to scrape up all of the brown bits from the bottom of the pan.
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.
Whisk in cream of choice. Taste and adjust seasoning as desired.
Serve in desired serving bowls. Top with roughly chopped shrimp, bacon pieces, parsley, thyme, scallions, and corn if using.
Serve warm!

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