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+ servings

Creamy Shrimp and Corn Chowder

This is some real comfort food!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner
Cuisine American
Servings 4 people
Calories 571 kcal


  • 6 slices bacon
  • 1 pound shrimp peeled and deveined
  • 2 tablespoons butter
  • 4 cloves garlic minced
  • 1 onion medium
  • 2 stalks celery diced
  • 1 carrot large, diced
  • 1 tablespoon old bay
  • 1/4 cup scallions diced
  • 3 tablespoons flour
  • 3 cups chicken broth
  • .5 cup heavy cream
  • 1 potato medium, diced
  • 1 can cream corn
  • 3 cups frozen corn or fresh
  • 2 bay leaves


  • Peel, devein, and rinse the shrimp. Set aside.
  • Cook the bacon in a pot. I dice it into one-inch pieces before cooking it. Set aside. Drain bacon grease except for 1 tablespoon.
  • Add butter, then onion, celery, carrots, garlic, onion, old bay, and scallions to the pot. Stir for about 5 minutes until the vegetables are done.
  • Sprinkle the flour over the mixture. Stir well. Slowly add the broth while stirring. Add in the heavy cream. Let it simmer for about 15 minutes.
  • Add the diced potato, cream corn, frozen corn, and bay leaves. Cook for 5 minutes until potatoes are done.
  • Add the shrimp. Cook for 5 minutes until pink. Stir in half of the bacon pieces, reserve the rest to top off the bowls of chowder. Garnish with chopped celery leaves and you're good to go!



Calories: 571kcalCarbohydrates: 73gProtein: 34gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 236mgSodium: 1198mgPotassium: 1294mgFiber: 8gSugar: 8gVitamin A: 3441IUVitamin C: 30mgCalcium: 156mgIron: 3mg
Keyword creamy shrimp chowder
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