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Corn-and-Shrimp Chowder with Bacon


Fresh corn and bacon give this shrimp chowder a sweet-and-smoky flavor. Use the edge of a spoon to scrape every last bit of pulp from the cob -- it adds flavor and helps to lightly thicken the chowder.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2009


  • 6 ears corn, husks and silks removed
  • 4 slices bacon, cut into 1/2-inch strips
  • 8 scallions, white and green parts separated and thinly sliced
  • 2 medium baking potatoes, peeled and cut into 1/2-inch pieces
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon seafood seasoning
  • 1/2 teaspoon dried thyme leaves
  • 1 pound large peeled and deveined shrimp
  • Coarse salt and ground pepper
  • Crackers, for serving (optional)


  1. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Scrape length of each cob with a spoon to release pulp. Discard cobs.

  2. In a large saucepan, cook bacon over medium-high until crisp and browned, 4 to 6 minutes. With a slotted spoon, transfer bacon to paper towels.

  3. Add scallion whites and potatoes to pan; cook, stirring, until scallions have softened, 1 to 3 minutes. Add flour and cook, stirring, 1 minute. Add milk, seafood seasoning, thyme, and 2 cups water.

  4. Bring to a boil; reduce to a simmer and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add corn, shrimp, and scallion greens. Cook until shrimp are just opaque, 2 to 3 minutes. Season chowder with salt and pepper. Serve topped with bacon, with crackers alongside if desired.

Reviews Add a comment

  • chris2755936
    5 AUG, 2017
    Good stuff. Amp it up a little by making a simple stock with the shrimp shells and corn cobs. Reduce that to two cups and sub it for the water.
  • busch3892838
    26 OCT, 2015
    Made this several times, we love it. I use some half and half in the recipe too. and our own home grown Boadacious corn that we grown and freeze. We use kennebec potatoes that we grow in our garden. They are grown for restaurants and can't be found in many stores.
  • anna_70051
    21 MAY, 2015
    Good recipe, I changed it up instead of using flour I substituted a can of Blue Runner white beans to thicken up and replace the milk. I cooked all the seasoning down and blended them with the emersion blender. Then I cooked the potatoes, corn and at the very end put the shrimp in to cook.
  • kimisV
    9 JAN, 2013
    I made this for NEW YEARS EVE 2012, it was fantastic! Even though I substituted frozen corn and skim milk, it came out great. Looking forward to the peak of sweet corn season to try again.
  • SDMurphy
    21 SEP, 2010
    Made this tonight and it was delicious. I only used 1-1/2 cups water and fresh thyme. It was very fresh tasting with the sweet corn, and I think it would be a good dish to serve for company.
  • Broadess
    17 AUG, 2010
    where can I get the nutritional information? thanks for you help.
  • CindyKinney
    17 AUG, 2010
    I do not believe you would cook the corn before removing it from the cob. I never do. I hope that helps.
  • BethD
    17 AUG, 2010
    Do you cook the corn on the cob before removing??
  • jscholie
    8 JUL, 2009
    Chowder is good, but too thin. Maybe too much water???
  • madelinegiofrida
    30 JUN, 2009
    I wonder about the 2 cups of water. I see it in the instructions, but not in the ingredients. Do I need to include the water? Thanks