Seafood and Corn Chowder with Bacon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy chowder with shrimp, corn, and bacon, enriched with potatoes and a touch of cream. This American-inspired seafood recipe, ready in about 45 minutes, pairs shrimp, corn kernels, bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 6 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 4 bacon slices in a large pot over medium heat until crispy, about 8-10 minutes, using no additional oil. Flip halfway through cooking until fat renders and bacon is golden brown and crispy. Tip: Don’t overcrowd the pot to ensure even cooking.
  2. Step 2: Add 2 cups diced potatoes, 2 cups corn kernels, 4 cups chicken broth, and 1 tsp thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, until potatoes are tender and a fork easily pierces them. Tip: Use a lid to speed up cooking and retain moisture.
  3. Step 3: Stir in 1 can (15 oz) creamed corn and 1 lb shrimp. Cook over medium heat for 5-7 minutes, until shrimp turn pink and opaque, and the chowder thickens slightly. Tip: Add shrimp last to prevent overcooking and maintain tenderness.

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