Shrimp and Corn Chowder with Bacon

Soups & Stews

Recipe courtesy of Louisiana Kitchen & Culture

Serves 6

  • 2 pounds whole kernel corn, fresh or frozen 
  • 2 carrots, peeled and sliced thin
  • 2 russet potatoes, peeled and chopped 
  • 1 red bell pepper, seeded and chopped 
  • 3 cups lseafood or chicken stock 
  • 1 (8-ounce) bottle clam juice
  • 1/2 cup dry white wine or additional broth
  • 1 bay leaf
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 pound small shrimp, peeled and deveined
  • 1/2 cup heavy cream, room temperature 
  • sliced green onions
  • cooked crumbled bacon
  • hot sauce

Shrimp and Corn Chowder with Bacon

Click image to enlarge



Place the corn, carrots, potatoes, bell peppers, broth, clam juice, wine, bay leaf, garlic powder, and pepper in a lightly greased large slow cooker. Cover and cook on low for 6 hours.

Remove and discard the bay leaf. Using an immersion blender, pulse the soup to slightly purée. Add the shrimp and cream and stir well. Cover and let stand for 5 minutes before serving warm with a garnish of green onions and crumbled bacon. Have plenty of hot toasted French bread; pass the hot sauce at the table.


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