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5 from 8 votes

Creamy Shrimp Soup with Corn and Bacon

Creamy and flavorful, this easy shrimp soup is full of smoky bacon, sweet corn, tender potatoes, and fresh herbs!
Course Dinner, Lunch
Cuisine American, Southern
Keyword creamy shrimp soup, shrimp and corn chowder, shrimp soup, shrimp soup recipe, shrimp soup recipes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 people
Calories 274kcal
Author Blair Lonergan

Ingredients

  • 2 slices (about 1 ounce) thick-cut bacon, chopped
  • ½ of a large onion, finely diced
  • 1 large clove garlic, minced (about 1 teaspoon total)
  • 1 ½ tablespoons all-purpose flour
  • 3 cups chicken broth (or more to thin, if desired)
  • 1 celery rib, diced
  • 1 medium russet potato, peeled and diced into ½-inch pieces
  • 1 bay leaf
  • ½ teaspoon minced fresh thyme (or ⅛ teaspoon dried thyme)
  • 1 (8.25 ounce) can cream-style corn
  • 1 ½ cups fresh or frozen corn kernels
  • 1 cup whole milk, cream, or half-and-half (or more to thin, if desired)
  • 1 lb. medium shrimp, peeled and deveined
  • Old Bay seasoning, to taste
  • 1 tablespoon minced fresh parsley
  • Kosher salt and ground black pepper, to taste
  • Optional garnish: additional cooked, chopped bacon; thyme or parsley; sliced green onion

Instructions

  • Fry chopped bacon in a Dutch oven over medium-high heat, just until lightly browned and the fat has rendered. Add the onion and cook, stirring often, until softened (about 5 minutes). Stir in the garlic and cook until fragrant (about 30 seconds). Stir in the flour and cook for 1 minute. Slowly stir in the broth, scraping up any browned bits from the bottom of the pot.
    Pouring broth into a cast iron Dutch oven.
  • Add celery, potatoes, bay leaf, thyme, and cream-style corn. Bring to a simmer and cook until potatoes are tender, stirring occasionally (about 15-20 minutes).
    Adding potatoes and veggies to a pot of shrimp soup.
  • Stir in the corn kernels and milk (or cream). Simmer over low heat (do not boil) until the corn kernels are tender, but still slightly crunchy (about 5 minutes). Discard bay leaf.
    Process shot showing how to make creamy shrimp soup.
  • Season shrimp with Old Bay. Stir in the shrimp and cook until opaque, about 4 minutes.
    Raw shrimp seasoned with Old Bay.
  • Stir in parsley; season with salt and pepper, to taste. Ladle into bowls and garnish with additional bacon, herbs, or sliced green onion.
    Square side shot of two bowls of shrimp soup with corn and bacon on a table with bread on the side.

Notes

This pot has a fairly thick, chowder-like consistency. If you prefer a thinner soup, increase the amount of broth or cream until it reaches your preferred texture.

Nutrition

Serving: 1/6 of the recipe | Calories: 274kcal | Carbohydrates: 29g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 1250mg | Potassium: 596mg | Fiber: 2g | Sugar: 4g | Vitamin A: 191IU | Vitamin C: 20mg | Calcium: 178mg | Iron: 3mg