Creamy Potato Chowder with Shrimp and Bacon
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
Equipment
- 1 Dutch Oven
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
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: 1serving | Calories: 491kcal | Carbohydrates: 13g | Protein: 30g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 811mg | Potassium: 597mg | Fiber: 1g | Sugar: 4g | Vitamin A: 421IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg