Bacon, Corn and Shrimp Chowder #SundaySupper

Warm up to fall with a hearty Bacon, Corn and Shrimp Chowder

Bacon, Corn and Shrimp Chowder #SundaySupper Today marks the first day of fall – a season that I cherish the most for the cool, but not to frigid temperatures, the beauty of the changing leaves and the first smells of smoke in the air from fireplaces being lit for the season.  Fall is sweater and boot wearing time with your favorite pair of jeans.  Fall means crisp apples, spiced pumpkins and hearty soups. 

Fall means an entire new season of food to cook and cherish for the limited time that it is around.  A time when it’s okay to have that extra bite or second serving because swimsuit season won’t come around for another 9 months.  

Bacon, Corn and Shrimp Chowder #SundaySupper

#SundaySupper is ringing in the first day of fall with a wonderful array of recipes today. While corn is a summer staple, I always consider it a bit of early fall vegetable as well. Piled high in my vegetable bin, it was clear to me that a hearty corn chowder was necessary to warm up with these cooler temperatures.

Bacon, Corn and Shrimp Chowder #SundaySupper This Bacon, Corn and Shrimp Chowder is utterly deceiving – if you are person who could never have just soup for a meal then I challenge you to make and eat this.  One bowl will keep you satisfied and warm inside of hours on end.  It’s absolutely perfect if you’ve been outside raking leaves all day long. 

Bacon, Corn and Shrimp Chowder #SundaySupper
 
Author:
Recipe type: Soup
Ingredients
  • 8 strips bacon, cut into 1 inch pieces
  • 1 medium onion, cut into ¼ inch dice
  • 1 yellow or green bell pepper, cut into ¼ inch dice
  • 1 russet potato, peeled and cut into ½ inch dice
  • 2 garlic gloves, finely chopped
  • 7 ears fresh corn
  • 3 cups chicken stock
  • 1 cup whole milk
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1lb jumbo shrimp, peeled and deveined
Instructions
  1. In a dutch oven over medium heat, cook the bacon until crisp and remove with a slotted spoon to a paper towel to drain.
  2. Pour out all but 3 tablespoons of bacon grease from the pot and return to the heat.
  3. Saute the onion and bell pepper until soft about 7-8 minutes. Add the garlic and cook for 30 seconds, then stir in the potatoes.
  4. In a shallow dish, with a serrated knife, strip the kernels off the corn. Add the corn to the dutch oven and cook for about 5 minutes, stirring occasionally.
  5. Pour in the chicken stock, cover and bring to a boil. Lower the heat and let simmer for 20-25 minutes.
  6. Remove the pot from the stove and scoop out about 2 cups of vegetables with a slotted spoon.
  7. Either with a immersion blender or a tradition blender (in batches) puree the soup.
  8. Return the chowder to the stove on medium-low heat and stir in the milk, kosher salt and pepper.
  9. Bring to a simmer and add the shrimp. Cook until the shrimp is pink and opaque about 5-6 minutes. Stir in the reserved vegetables.
  10. Let cool slightly before serving and top with bacon.

Bacon, Corn and Shrimp Chowder #SundaySupper For more great fall foods, check out the list below!

 

Amazing Breakfasts, Brunches, and Breads

 

 

Outstanding Soups, Starters and Sides:

 

 

Comforting Main Dishes:

 

 

Decadent Desserts:

 

 

Tasty Drinks:

 

 

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

 

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement

 

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55 thoughts on “Bacon, Corn and Shrimp Chowder #SundaySupper

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  15. [email protected] & Trinkets

    I kind of want to dive into that bowl and just live there for a while. Is that cool?

    Reply
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  17. Stacy

    I am exactly the kind of person who WOULD have a soup for a meal so this sounds perfect, Susan! Bacon, corn and shrimp are three of my favorite things in the whole world. Pinning on my Recipes to Try board. Can’t wait!

    Reply
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  21. The Ninja Baker

    Beautiful photos, Susan. Makes me want to slurp up a bowl of all that goodness. After all, corn is a staple at Thanksgiving time so why not corn in the fall? Thank you for sharing your recipe, It’s a keeper!

    Reply
  22. Carla

    It’s funny – growing up and through college, I never cared for soup as a meal. Now that I’m a big girl, soup is one of the easiest dinners to make (plus I have extra for lunch!). Can’t wait to make!

    Reply
  23. Sasha

    Mmm this looks amazing. I love the gorgeous color.

    I adore fall cooking too, but cannot for the life of me stand any more pumpkin recipes. Every September the blogosphere gets flooded with pumpkin recipes. When are we gonna have enough already!

    Reply
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  25. Nancy @ gottagetbaked

    Bacon, corn and shrimp – oh my! Three of my favourite foods in one delicious, hearty bowl. I love this, Susan! And girl, you’ve managed to do the impossible (for me at least) – you’ve made soup look gorgeous in photos! Mine would look like slop if I tried to take photos of it. When I read the line about fireplaces being lit, I could actually smell it in the air. It’s definitely one of my favourite things about fall, along with everything else you listed.

    Reply
  26. Stacy

    Just a quick note to let you know that I made this for dinner tonight and it was delicious. My husband and I agreed that you are absolutely correct. This is a hearty, filling soup and was perfect as dinner!

    Reply
    1. Susan Palmer

      Thanks so much Stacy! I’m so happy you and your husband enjoyed the soup. It is definitely a new favorite of mine. I did make it twice in just a matter of weeks and I rarely do that these days!

      Reply
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