Thick, creamy, and brimming with tender shrimp, sweet corn, and smoky bacon, this shrimp chowder is comfort food at its finest — especially when ladled into a warm, crusty bread bowl. It is a restaurant-worthy meal you can make right at home.
Ingredients
For the Bread Bowls:
- 4 large crusty bread rolls (sourdough or similar)
- 2 tablespoons olive oil or melted butter (optional, for brushing)
For the Chowder:
- 1 lb large shrimp, peeled and deveined
- 4 slices bacon, chopped
- 1 tablespoon butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon Old Bay seasoning (or Cajun seasoning)
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour
- 3 cups seafood or chicken stock
- 1 cup heavy cream
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 tablespoons fresh parsley or chives, chopped (for garnish)
Instructions
- Prepare the bread bowls. Preheat your oven to 375°F (190°C). Slice the tops off the rolls and hollow out the centers, leaving a thick shell. Brush with oil or melted butter if desired, and bake for 8–10 minutes until lightly crisp. Set aside.
- Cook the bacon. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
- Sauté the aromatics. Add the butter, onion, and celery to the pot and cook for 4–5 minutes until softened. Stir in the garlic, smoked paprika, Old Bay seasoning, salt, and pepper, and cook for 1 minute until fragrant.
- Build the chowder. Sprinkle the flour over the vegetables and stir for 1–2 minutes. Slowly pour in the stock, stirring constantly, then add the diced potatoes. Simmer for 12–15 minutes until the potatoes are tender.
- Finish it creamy. Stir in the heavy cream and corn, and simmer for 3–4 minutes. Add the shrimp and cook for 3–4 minutes until pink and opaque. Taste and adjust the seasoning.
- Serve. Ladle the hot chowder into the prepared bread bowls, top with the crisp bacon and fresh herbs, and serve immediately.
Grab a spoon and dig in — the creamy chowder-soaked bread is the best part. Enjoy!
