The First Bite That Hooked Me
I still remember the first spoonful—smoky bacon, sweet corn, and plump shrimp dancing in creamy broth. It was at a tiny seaside café, the kind with checkered tablecloths and salty ocean air. The chowder was so rich, I scraped the bowl clean. Ever wondered how you could turn Bacon, Shrimp and Corn Chowder into something unforgettable? For me, it’s that perfect balance of comfort and surprise. Now, I crave it every time the weather turns chilly. Do you have a dish that instantly transports you? Share your story below!My Kitchen Disaster (And Why It Was Worth It)
My first try at this chowder was… messy. I forgot to drain the bacon fat properly, and the soup turned greasy. But after a quick fix (and a lot of napkins), the flavors still shone. Home cooking isn’t about perfection—it’s about the joy of creating something real. Even my lumpy, over-blended version made my family smile. What’s your funniest kitchen fail? Let’s laugh about it together!Why This Chowder Works
– Smoked paprika and bacon add depth, while sweet corn lightens each bite. – Blending half the soup gives it a creamy texture with juicy shrimp surprises. Which flavor combo surprises you most? Is it the smoky-spicy kick or the creamy-corn sweetness? I’d love to hear your pick!A Bowl of History
This chowder blends coastal traditions—think Southern shrimp boils meets New England comfort. Corn and seafood were pantry staples for early settlers. *Did you know?* Chowder likely comes from the French word “chaudière,” meaning pot. It’s a dish built for sharing. What’s your favorite food with a fun backstory? Tell me in the comments!
| Ingredient | Amount | Note |
|---|---|---|
| Hickory Smoked Wright Brand Bacon | 5 slices | cut into small pieces |
| Medium shrimp | 1 pound | peeled and deveined |
| Yellow onion | 2 cups | chopped |
| Fresh garlic | 1 tablespoon | minced |
| Smoked paprika | 1 teaspoon | |
| Dried thyme | 1/2 teaspoon | |
| Crushed red pepper | Pinch | |
| Frozen corn kernels | 2 1/2 cups | |
| Chicken stock | 3 cups | |
| Half and half | 1 cup | |
| Salt and black pepper | To taste | |
| Fresh thyme sprigs | As needed | for garnish (optional) |
How to Make Bacon, Shrimp and Corn Chowder
Step 1 Cook bacon in a pot until crispy. Remove and drain on paper towels. Keep 1 tablespoon of fat in the pot. (Hard-learned tip: Save extra bacon fat for frying eggs later!)
Step 2 Add shrimp to the pot. Cook until pink, then remove. Set aside with bacon. Leave juices for flavor.
Step 3 Sauté onions and garlic until soft. Stir in spices like paprika and thyme. Cook for 2 minutes.
Step 4 Add corn, chicken stock, and half and half. Bring to a boil, then simmer for 15 minutes.
Step 5 Blend half the soup until creamy. Use an immersion blender or regular blender carefully. Stir blended soup back in.
Step 6 Serve chowder topped with shrimp and bacon. Garnish with fresh thyme if you like. What’s your favorite soup topping? Share below!
Cook Time: 30–40 minutes Total Time: 50 minutes Yield: 4 servings Category: Dinner, Soup
3 Fun Twists on This Chowder
Spicy Kick Swap shrimp for spicy chorizo. Add extra crushed red pepper. Perfect for cold nights.
Vegetarian Vibes Skip bacon and shrimp. Use smoked tofu and veggie stock. Still rich and tasty.
Summer Fresh Use fresh corn instead of frozen. Top with cherry tomatoes. Light and bright. Which twist would you try? Vote in the comments!
Serving Ideas & Pairings
Serve with crusty bread or a crisp salad. Add extra bacon bits for crunch. Pair with chilled white wine or sparkling water with lemon. Both balance the creamy soup. Which would you choose tonight?
Storing and Reheating Your Chowder
Let’s talk leftovers. This chowder keeps well in the fridge for 3 days. Reheat gently on the stove—don’t boil it. Freeze for up to 2 months, but skip the shrimp if planning ahead. Thaw overnight, then warm with a splash of stock. *Fun fact: Corn thickens soups as it sits!* Batch-cook tip: Double the recipe, freeze half. Who doesn’t love a ready-made meal? Ever tried freezing chowder? Share your tricks below!Quick Fixes for Common Hiccups
Too thick? Add more stock or half-and-half. Too thin? Simmer longer or blend extra corn. Shrimp overcooked? Toss them in just before serving next time. Why this matters: Texture makes or breaks a chowder. If bacon burns, wipe the pot and start fresh—bitter flavors linger. Got a soup that’s too spicy? Stir in a dollop of sour cream. What’s your go-to fix for kitchen mishaps?Your Questions, Answered
Q: Can I make this gluten-free?
A: Yes! The recipe is naturally gluten-free. Just check your chicken stock label.
Q: How far ahead can I prep this?
A: Cook everything but the shrimp 1 day early. Add them when reheating.
Q: Any swaps for half-and-half?
A: Whole milk works, but it’ll be thinner. Coconut milk adds a fun twist.
Q: Can I double this for a crowd?
A: Absolutely. Use a bigger pot and adjust seasoning at the end.
Q: No immersion blender?
A: Mash some corn with a fork instead. It’ll still taste great.
Let’s Dish About Chowder
Nothing beats a bowl of this cozy chowder on a chilly night. Why this matters: Good food brings people together. I still remember my grandkids licking their bowls clean!Tag @AmeliaHartwell on Pinterest with your creations—I’d love to see them. Happy cooking! —Amelia Hartwell.
