Shrimp, Corn and Bacon Chowder

Main Course
Soups & Stews

Recipe courtesy of 1-2-3 Express Meals

Serves 4

  • 6 center-cut bacon slices, chopped 
  • 1 cup chopped onion 
  • 1/2 cup chopped celery 
  • 1 teaspoon chopped fresh thyme 
  • 1 garlic clove, minced 
  • 4 cups fresh or frozen corn kernels, thawed
  • 2 cups chicken broth
  • 3/4 pound peeled and deveined medium shrimp
  • 1/3 cup half & half 
  • salt and pepper salt

Shrimp, Corn and Bacon Chowder

Click image to enlarge



Heat a large Dutch oven over medium-high heat. Add bacon to pan; sauté 4 minutes or until bacon begins to brown. Remove 2 slices. Drain on paper towels.

Add onion and next 3 ingredients (through minced garlic) to bacon in pan, and sauté 2 minutes; add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook 4 minutes.

Place 2 cups corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return puréed corn mixture to pan. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt. Crumble reserved bacon over soup.


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The ingredients say to chop the bacon before sautéing it. The Method says to remove two slices after the bacon starts to brow. How is one to know how much chopped bacon is two slices? I suppose one could remove all the bacon and weigh it, reserving a third, and returning the other two thirds to the pot. Sounds like too much work and dirty dishes.