Uploaded February 2026 | Updated September 2026, 1 week ago
A rich, creamy chowder loaded with tender shrimp, sweet corn, and savory aromatics.
Ingredients
For the Chowder:
2 Tbsp butter or tallow
1 lb shrimp, peeled and deveined (tails removed)
4 slices bacon, chopped
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 small celery stalk, diced
2 cups corn kernels (fresh, frozen, or grilled for smoky flavor)
3 cups chicken or seafood broth (unsalted)
1 cup heavy cream
½ cup cream cheese, softened
1 tsp smoked paprika
½ tsp cayenne pepper (optional, for heat)
Salt and black pepper, to taste
Optional Garnish:
Chopped chives or green onions
Extra bacon crumbles
Fresh parsley
Shredded cheese
Macronutrients
(per serving, makes 6)
Protein: 28g
Fat: 27g
Carbs: 15g
Preparation
In a large pot, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
Add butter to the pot along with onion, garlic, bell pepper, and celery. Cook for 4–5 minutes until softened.
Stir in corn, paprika, cayenne, salt, and pepper. Pour in broth and bring to a simmer. Cook for 10 minutes to let flavors meld.
Reduce heat to low, stir in heavy cream and cream cheese. Whisk until smooth and creamy.
Add shrimp to the chowder and simmer for 3–4 minutes until pink and just cooked through.
Stir in bacon, adjust seasoning, and let chowder rest 2 minutes before serving.
Garnish with chives, parsley, or extra bacon. Serve hot.
A rich, creamy chowder loaded with tender shrimp, sweet corn, and savory aromatics.
Ingredients
For the Chowder:
2 Tbsp butter or tallow
1 lb shrimp, peeled and deveined (tails removed)
4 slices bacon, chopped
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 small celery stalk, diced
2 cups corn kernels (fresh, frozen, or grilled for smoky flavor)
3 cups chicken or seafood broth (unsalted)
1 cup heavy cream
½ cup cream cheese, softened
1 tsp smoked paprika
½ tsp cayenne pepper (optional, for heat)
Salt and black pepper, to taste
Optional Garnish:
Chopped chives or green onions
Extra bacon crumbles
Fresh parsley
Shredded cheese
Macronutrients
(per serving, makes 6)
Protein: 28g
Fat: 27g
Carbs: 15g
Preparation
In a large pot, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pot.
Add butter to the pot along with onion, garlic, bell pepper, and celery. Cook for 4–5 minutes until softened.
Stir in corn, paprika, cayenne, salt, and pepper. Pour in broth and bring to a simmer. Cook for 10 minutes to let flavors meld.
Reduce heat to low, stir in heavy cream and cream cheese. Whisk until smooth and creamy.
Add shrimp to the chowder and simmer for 3–4 minutes until pink and just cooked through.
Stir in bacon, adjust seasoning, and let chowder rest 2 minutes before serving.
Garnish with chives, parsley, or extra bacon. Serve hot.
