Shrimp and Bacon Corn Chowder


  • 8 slices bacon, chopped
  • 4 garlic cloves, finely chopped
  • 1 1/2 lbs of fresh shrimp, cleaned, peeled and deveined
  • 1 (15 oz.) can corn, drained
  • 3 celery stalks, diced
  • 1 large yellow onion, diced
  • 4 cups chicken bone broth
  • 8 red potatoes, diced small
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dry Italian seasoning
  • 1 cup heavy cream or half and half


  • In a large pot, add bacon and cook over medium-high heat until crisp. Remove bacon and drain on paper towel lined plate and set aside.
  • Next, add onions, celery, and garlic to bacon fat and cook until tender. Add chicken broth, Italian spices, paprika, sea salt, red pepper flakes and potatoes, cook 10-15 min or until potatoes are fork tender.
  • Once potatoes are tender, add corn, bacon (reserve some for garnish) and shrimp, cook until shrimp turn pink. Lower heat to medium low, add cream and simmer a 2-3 minutes.
  • Serve in soup bowls, garnish with chopped bacon and fresh chopped parsley.

Serves 4-6