This Shrimp Chowder is a flavorful, thick, and creamy soup and very easy to make. Tiny shrimp, chunky tender potatoes, and sweet corn and bacon are cooked to perfection in a delicious seafood cream sauce.
Ready to be served in just about one hour, this hearty recipe is perfect for busy weeknights.
Chowder is thick seafood and/or corn soup. The word 'chowder' comes from the French term for cauldron (chaudière).
There are many ways to make good chowder. You'll find that this particular recipe is one of the easiest chowder recipes you'll ever make.
Prep takes just a few minutes and is no more involved than slicing bacon, chopping an onion, a handful of potatoes, and some fresh thyme.
Ingredients
- 12 ounces BACON - sliced, divided
- 1 medium ONION - diced
- 1½ pounds RED POTATOES - peeled, diced into ¼ pieces
- 3 8-ounce bottles (3 cups) CLAM JUICE
- 4 cups HALF AND HALF
- 3 4-ounce cans TINY SHRIMP - drained
- 1 pound SWEET CORN - fresh or frozen, not canned
- 2 tablespoons THYME - fresh, chopped
How To Make Shrimp Chowder
- Cook sliced bacon in a large pot (or Dutch oven) over medium heat until crispy. About 8-10 minutes. Transfer bacon onto a bacon towel and set aside. Remove all but 2 tablespoons of bacon fat.
- Add diced onions and sauté in the bacon fat. About 2 minutes. Stir in diced potatoes.
- Pour in clam juice and bring to a boil. Reduce heat to medium heat and simmer for 10-15 minutes.
- Add half and half, corn kernels, ½ of the cooked bacon, drained shrimp, and thyme. Simmer for an additional 10-15 minutes over medium-low heat. Season with salt and pepper. Serve and garnish with remaining bacon.
Recipe Sucess Tips
- Make sure that the chowder doesn't boil after you add in the dairy (here half and half).
- Use fresh or frozen corn, but avoid canned corn for this recipe.
- You can use fresh shrimp if canned shrimp isn't your thing, use frozen shrimp (you don't have to thaw them). Be sure to add the shrimp last, because you don't' want those shrimp to overcook and get rubbery.
You can serve this soup with a few oyster crackers or with a slice of thick bread. A nice slice of sourdough is perfect.
How Long Does Shrimp Chowder Last In The Fridge?
You can store shrimp chowder in an airtight container in the fridge for 3 days. Be sure to allow the soup to cool down completely. Check out my favorite food storage containers here.
What To Serve With Shrimp Chowder
BREAD - A slice of fresh bread goes perfectly well with this soup. I especially enjoy it with a couple of slices of crusty French baguette.
SALAD - This is a great option if you're looking for an easy lunch. I like often opt for a simple salad that travels well like my Mom's German Tomato Salad. Both soup and salad can be prepared ahead of time.
CRACKERS - If you don't have fresh bread in the house, simply choose a few of your favorite crackers. You won't be disappointed.
More Easy Weeknight Dinner Recipe Ideas
- Chicken Parmesan - served over spaghetti pasta
- Cheesy Beef and Bean Casserole - perfect for busy weeknight dinners
- Beef Stroganoff - classic eastern European recipe served over egg noodles
- Chicken Bacon Ranch Pasta - easy pasta casserole
- Shrimp Carbonara - another easy recipe made with sautéed shrimp
Shrimp Chowder
Ingredients
- 12 ounces bacon sliced, divided
- 1 medium onion diced
- 1½ pounds red potatoes peeled, diced into ¼ pieces
- 3 8-ounce bottles (3 cups) clam juice
- 4 cups half and half
- 3 4-ounce cans tiny shrimp drained
- 1 pound sweet corn fresh or frozen, not canned
- 2 tablespoons thyme fresh
Instructions
- Cook sliced bacon in a large pot (or Dutch oven) over medium heat until crispy. About 8-10 minutes. Transfer bacon onto a bacon towel and set aside. Remove all but 2 tablespoons of bacon fat.
- Add diced onions and sauté in the bacon fat. About 2 minutes. Stir in diced potatoes.
- Pour in clam juice and bring to a boil. Reduce to medium heat and simmer for 10-15 minutes.
- Add half and half, corn kernels, ½ of the cooked bacon, drained shrimp, and thyme. Simmer for an additional 10-15 minutes over medium-low heat. Season with salt and pepper. Serve and garnish with remaining bacon.
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