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Shrimp Chowder

A rich and creamy seafood chowder packed with tender shrimp, potatoes, and corn, featuring savory turkey bacon.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large shrimp, peeled and deveined
  • 4 slices turkey bacon, chopped
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 3 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups whole milk
  • 1 lb potatoes, peeled and cubed
  • 1 cup frozen corn kernels
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 1/4 cup heavy cream
  • fresh parsley, chopped for garnish

Equipment

  • Large pot
  • Slotted spoon
  • Whisk

Method
 

Cooking Instructions
  1. Cook the turkey bacon in a large pot over medium heat until crispy, then remove with a slotted spoon, keeping the drippings.
  2. Melt the butter in the pot, add onion and celery, and sauté until translucent.
  3. Add garlic and cook for 1 minute until aromatic.
  4. Stir in the flour and cook for 2 minutes to form a roux.
  5. Whisk in the chicken broth slowly to avoid lumps.
  6. Add milk, potatoes, salt, pepper, paprika, and thyme; simmer for 15 minutes until potatoes are tender.
  7. Stir in the corn and cooked turkey bacon; simmer for 5 minutes.
  8. Add the shrimp and cook for 3-4 minutes until pink and opaque.
  9. Stir in the heavy cream and cook for 2 minutes until hot.
  10. Garnish with parsley and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of milk if the consistency becomes too thick.