This Shrimp Chowder is a flavorful, thick, creamy soup that is easy to make. Tiny shrimp, chunky tender potatoes, sweet corn, and bacon are perfectly cooked 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 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
BACON - You can use whichever bacon you like best. Even pancetta would work quite well. Now, what I am going to say is not a sponsored opinion.
But I have fallen in love with a certain type of thick-cut Peter Luger bacon. It is tasty, and perfect, and delicious. I don't even know how to describe it.
Now, this bacon is not cheap (although not as expensive as what it sells for on Amazon), and you can find it in some supermarkets.
I don't know what Peter Luger does to bacon. But let me tell you, it's good, real good. So, if you can get your hands on some, try it. If not, any good bacon will do.
ONION - As always, I like sweet onions best for sautéing. 3
POTATOES - Red potatoes are a great choice for this recipe.
CLAM JUICE - Claim juice is a byproduct you get when clams are steamed. It's very flavorful and briny, and the secret to seasoning this creamy chowder.
SHRIMP - When I originally shared this recipe, I recommended using tiny canned shrimp. I'm not sure what happened, but they have been exceedingly hard to find.
Therefore I am now updating the recipe to cooked shrimp. These shrimp will be larger, and you can give them a rough chop if you enjoy smaller pieces of shrimp in your chowder.
HALF AND HALF - This will make for a creamy chowder that isn't too rich. For a richer chowder, you can partially substitute the half-and-half with heavy cream.
SWEET CORN - Use fresh, canned, or frozen. I tend to use frozen sweet corn simply because it is a staple in my freezer. But use whichever you prefer or have on hand.
THYME - If possible, try to use fresh thyme.
How To Make Shrimp Chowder
- Cook bacon in a large pot until crispy. Transfer bacon onto a bacon towel and set aside. Remove all but 2 tablespoons of bacon fat.
- Sauté diced onions in the bacon fat. Stir in diced potatoes.
- Add clam juice and bring to a boil. Reduce heat and simmer for 10-15 minutes.
- Add half and half, corn kernels, half of the bacon, shrimp, and thyme. Simmer for an additional 5 minutes. 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 the dairy (here, half & 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. After that, 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 an excellent option if you're looking for an easy lunch. I 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, 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 5 minutes over medium-low heat. Season with salt and pepper. Serve and garnish with remaining bacon.