creamy shrimp and corn chowder with potatoes

Scribbled Arrow

This hearty soup is loaded with succulent shrimp, sweet corn kernels, crispy, smoky bacon & tender chunks of potatoes.


–bacon  – unsalted butter – all-purpose flour –  chopped carrots – chopped celery – chopped onions – garlic cloves – broth or stock *all ingredients below


Heat a Dutch oven or soup pot & add chopped bacon. Cook until browned & crisp. Remove from the pot & set aside. Drain any excess bacon fat.


Add butter to the pot on medium heat. When melted, add the flour in stages.


Add celery, onions &  carrots to the roux & stir. Add garlic. Cook until the garlic is fragrant.


Add in broth/stock, potatoes, corn, cooked bacon, Old Bay Seasoning, salt & pepper to taste & stir


Adjust to heat to low &  place the lid on the pot. Simmer.


Remove the lid & add in heavy cream. Add in the shrimp & serve.

Serve & enjoy!