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Shrimp Corn Chowder

john zelahy

"This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch."
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53 m servings 373 cals
Original recipe yields 4 servings

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  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
  2. Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
  3. Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
  4. Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
  5. Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
  6. Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

Nutrition Facts

Per Serving: 373 calories; 11.8 g fat; 40.8 g carbohydrates; 30.6 g protein; 201 mg cholesterol; 1318 mg sodium. Full nutrition

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Read all reviews 2
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I made it exactly as called except I doubled it. Not much flavor, I can only taste shrimp. Its also more of a soup and not chowder

12.21.17 Super easy and tasty chowder. Unlike chowder, it was a bit on the thin side, so I will thicken in the future with a cornstarch slurry. I have only additional comment, and that relate...