One Pot Shrimp & Corn Chowder

Sometimes, I get tired of chicken.

I think that’s normal though. We eat a lot of chicken dishes in our house.

Grilled chicken.

Fried chicken.

Baked chicken.

Chicken. Chicken. Chicken.

After all, it’s easy to cook, you can change the flavor just by adding a different sauce or spice, and it cooks relatively quickly.

So for tonight’s dinner, I’m mixing things up and making shrimp. Shrimp is so great to cook with because it takes literally 3 minutes to cook completely and it’s packed with protein!

If you’re looking for a one pot wonder, this is it! Everyone at my house gobbled it up and we’re asking for more!

What can I substitute for the bacon?

First of all, bacon is delicious, so why would you want to skip it? But I get it. So instead of bacon you could opt to cook the potatoes in a little vegetable oil and then skip the bacon topping. Or you could change up the flavor profile completely and use sausage. It’s totally up to you!

What’s the difference between a chowder and a soup?

A soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick. A chowder may have the same ingredients, but is more chunky, creamy and thick, much like a stew. While this “chowder” is not thick in consistency, it does have milk as the main liquid – so it’s a chowder.

One pot holds it all – perfectly cooked shrimp, tender potatoes, corn, and savory bacon. This is a quick recipe to make for any weeknight dinner!

12 oz bacon (cut into 1/2 inch pieces)
8 green onions (thinly sliced crosswise)
4 medium baking potatoes
4 Tablespoons all-purpose flour
6 cups milk
2 teaspoons Old Bay seasoning
1 teaspoon dried thyme
3 cups water
16 oz frozen corn (thawed and drained)
32 oz large shrimp (peeled and deveined)

In a stockpot, cook bacon over medium-high heat until crisp and browned, about 4-6 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
Add potatoes and flour to the pot and cook, stirring, about 1 minute.
Add milk, seafood seasoning, thyme and water. Bring to a oil, and then reduce to a simmer. Cook, stirring occasionally, until the potatoes are tender, 10 to 12 minutes.
Add corn, shrimp, and green onions. Cook until the shrimp are just opaque, 2 to 3 minutes. Season with salt and pepper.
Serve immediately and top with bacon.