Bacon Shrimp and Corn Chowder – Creamy Seafood Soup Recipe

Ingredients

• 6 slicesthick-cut bacon, chopped
• 1 mediumyellow onion, diced
• 2 stalkscelery, diced
• 3 clovesgarlic, minced
• 30 g (1/4 cup)plain flour
• 680 g (1.5 pounds)Yukon Gold potatoes, peeled and cut into 1.25 cm (1/2-inch) dice
• 710 ml (3 cups)low-sodium chicken or seafood stock
• 240 ml (1 cup)double cream
• 240 ml (1 cup)whole milk
• 300 g (2 cups)frozen or fresh sweetcorn kernels
• 450 g (1 pound)large prawns, peeled and deveined
• 1 tspOld Bay seasoning
• 1/2 tspblack pepper
• to tastesalt
• to garnishfresh chives or parsley

Instructions

1. 1

   Cook the bacon

   In a large pot or Dutch oven over medium heat, cook the chopped bacon for 8–10 minutes, until crisp. Lift it out with a slotted spoon and leave about 2 tablespoons of fat in the pot.

2. 2

   Soften the vegetables

   Add the onion and celery to the pot and cook for 5–7 minutes, until softened. Stir in the garlic and cook for 1 more minute, until fragrant.

3. 3

   Cook the flour

   Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook away its raw taste.

4. 4

   Add the stock

   Gradually whisk in the stock, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.

5. 5

   Simmer the potatoes

   Add the diced potatoes, reduce the heat to low and cover the pot. Cook for 10–15 minutes, until the potatoes are tender when pierced with a fork.

6. 6

   Add cream and corn

   Stir in the double cream, whole milk, sweetcorn, Old Bay seasoning and black pepper. Bring the chowder back to a gentle simmer without letting it boil.

7. 7

   Cook the prawns

   Add the prawns and cook for 2–3 minutes, just until pink and opaque. Turn off the heat.

8. 8

   Season the chowder

   Stir in half of the cooked bacon. Taste and add salt if needed.

9. 9

   Garnish and serve

   Ladle the chowder into bowls and finish with the remaining crisp bacon and fresh chives or parsley.

What is bacon, shrimp and corn chowder?

Chowder is a thick, filling soup associated with American cooking, often made with potatoes and seafood or other coastal ingredients. This version combines prawns and sweetcorn with bacon in a creamy stock.

The bacon adds savoury depth, while the potatoes and flour help give the broth body. Adding the prawns near the end keeps them tender rather than letting them simmer for the whole cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 725 calories, 39g protein, 59g carbs, 38g fat.

The potatoes, flour and sweetcorn provide most of the carbohydrates, while the cream, milk and bacon contribute much of the fat. Prawns provide much of the protein, with smaller amounts also coming from the dairy and bacon. Serve a bowl with salad or green vegetables to round out the meal.

Build the flavour base

Bacon fat: leaving about 2 tablespoons in the pot gives the onion and celery a flavourful base. Remove any extra fat if there is substantially more than that.

Vegetables: soften the onion and celery before adding the garlic, which needs only a minute to become fragrant. Stir the flour in well so it coats the vegetables and cooks briefly before the stock goes in.

Make a smooth broth

Stock: whisk it in gradually, scraping the base of the pot as you go. This helps loosen the browned bacon and vegetable bits and reduces the chance of floury lumps.

Cream and milk: add these after the potatoes are tender, then keep the heat gentle. A hard boil can make a dairy-based soup less smooth.

Check the potatoes and prawns

Potatoes: cut them into even 1.25 cm (1/2-inch) pieces so they cook at a similar rate. They are ready when a fork slides into a piece easily.

Prawns: add them only after the corn and dairy have warmed through. They need just 2–3 minutes; stop cooking when they are pink and opaque.

Keep the timing in view

The potatoes take the longest after the stock comes to a simmer, so check them at the earlier end of the 10–15 minute range. The exact time depends on the size of the pieces and how steadily the pot simmers.

Have the garnishes ready before adding the prawns, as their cooking time is short. Turn off the heat as soon as they are done.

Choose how to serve it

The potatoes, sweetcorn and creamy broth make this a substantial bowl on its own. A simple green salad or steamed green vegetables can add a fresh contrast.

For extra crunch, scatter the reserved bacon over each serving just before eating. Chives or parsley bring a fresh finish.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces so they become tender together.
• Keep the bacon fat in the pot to soften the vegetables and carry its savoury flavour through the soup.
• Whisk in the stock gradually to help keep the broth smooth.
• Avoid boiling the chowder after adding the cream and milk.
• Cook the prawns only until pink and opaque so they stay tender.
• Taste before adding salt, since bacon and stock can already be salty.

Variations

• Use seafood stock: choose it in place of chicken stock for a more pronounced seafood flavour.
• Add extra herbs: finish with more chives or parsley for a fresher garnish.
• Use fresh sweetcorn: cut the kernels from the cob and add them in place of frozen corn.
• Adjust the seasoning: add Old Bay gradually if you prefer a milder seasoning flavour.
• Make it less rich: replace some of the cream with additional whole milk.

Common mistakes to avoid

• Burning the garlic: add it after the onion and celery have softened, and cook it for just 1 minute.
• Lumpy broth: whisk the stock in gradually while scraping the bottom of the pot.
• Undercooked potatoes: test a piece with a fork before adding the cream and milk.
• Boiling the dairy: bring the soup only to a gentle simmer after adding the cream and milk.
• Rubbery prawns: cook them for just 2–3 minutes and turn off the heat once they are pink and opaque.
• Over-salting: taste the finished broth before adding salt.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently on the hob until hot, stirring occasionally; avoid boiling, as the prawns can toughen and the creamy broth may lose its smooth texture.

Frequently asked questions