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Shrimp and Corn Chowder

This is one of those soups that hits harder than you'd expect - the bacon fat base with the roux gives it serious depth without needing cream. I make this when corn is in season but frozen works perfectly fine too.
prep time20 minutes
cook time30 minutes
total time50 minutes
Print Recipe

Ingredients

Ingredients (~8 servings)

  • 6 slices bacon
  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 3 ribs celery, diced
  • 8 cloves garlic, minced
  • 3/4 tsp Diamond Crystal kosher salt
  • 1/2 tsp paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme leaves
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground cayenne pepper
  • 1/3 cup all-purpose flour
  • 2 1/4 cups reduced-sodium chicken broth
  • 3 3/4 cups whole milk
  • 1 1/2 lbs yellow potatoes, 3/4-1 inch dice
  • ~5 cups sweet corn kernels
  • 1 1/2 lbs raw peeled and deveined shrimp

Instructions

  • Cook 6 bacon slices in a large pot over medium heat until crispy.
  • Remove bacon to paper towels, crumble when cool, and discard half the bacon fat from pot.
  • Add 1 Tbsp olive oil, then cook diced onion and celery for 6 minutes until softened.
  • Add minced garlic and cook 1 minute until fragrant.
  • Season with salt, paprika, smoked paprika, thyme, black pepper, and cayenne.
  • Sprinkle in flour and stir for 2-3 minutes until pasty.
  • Deglaze with a splash of broth, scraping up stuck bits.
  • Pour in remaining broth and milk, then add diced potatoes and corn.
  • Partially cover and simmer for 10 minutes, stirring occasionally, until potatoes are fork-tender.
  • Add shrimp and simmer 4-7 minutes until opaque and pink.
  • Remove from heat and serve topped with crumbled bacon.

Notes

Shrimp cooking time depends on size; larger shrimp need closer to 7 minutes.