Clarissa Dickinson

Shrimp and Bacon Corn Chowder

Clarissa Dickinson
Shrimp and Bacon Corn Chowder

Makes: 6 servings              Total time: 1 hour


  • 1 tablespoon olive oil
  • 1/2 cup chopped turkey bacon
  • 2 leeks, rinsed and chopped
  • 3 garlic cloves, minced
  • Half of a white onion, diced
  • 1/4 cup white wine
  • 4 tablespoons flour
  • 3 cups chicken broth
  • 2 cups 1% milk
  • 1/2 cup heavy cream
  • 1 1/2 cup mini red potatoes, chopped
  • 1 cup celery, chopped
  • 1 bay leaf
  • 1 teaspoon fresh thyme
  • 1/4 cup cream cheese
  • 4 1/2 cup corn
  • 1 pound fresh shrimp, peeled and deveined
  • 1 green onion, chopped for garnish

Step 1: In a large pot, add olive oil and turkey bacon, cooking over medium heat until crispy. Remove turkey bacon and set aside.

Step 2: Add in leeks, garlic and onion and cook over medium-low heat, stirring occasionally until onions become clear (3-4 minutes).

Step 3: Add in white wine and stir for two minutes until evaporated. Add in 3 tablespoons of flour and stir until thick, then slowly add in chicken broth 1/2 cup at a time, letting the mixture thicken in between.

Step 4: Take the remaining tablespoon of flour and whisk together with 3 tablespoons of milk, then add to the pot (this helps keep it a little thicker).

Step 5: Add in the milk and heavy cream and bring to a boil. Add in the potato, bay leaf, thyme, celery and cream cheese and let simmer for 10 minutes until potatoes are easily pierced with a fork.

Step 6: Add in the corn and cook for 5 minutes, then add in the shrimp and let simmer for an additional 4 minutes, or until shrimp are opaque and just cooked through.

Step 7: Remove bay leaf and throw away. Season with salt and pepper and add in the turkey bacon.

Step 8: Serve each bowl of chowder with a sprinkle of green onion on top. Serve fresh or in an airtight container in the fridge for up to one week.