Creamy Chowder with Potato, Shrimp and Bacon


This one-pot chowder is the ultimate comfort food on a chilly evening. It’s also gluten- and dairy-free (if you use the cashew cream option) for a completely guilt-free chowder.

  • 1 pkg Nitrate-free bacon
  • 1 lb Deveined shrimp
  • 1 Onion, minced
  • 2 Garlic cloves
  • 3 Yukon potatoes, diced
  • 2 Celery ribs, diced
  • 2 Carrots, minced
  • 1/4 tsp Sweet paprika
  • 1/2 tsp Dried thyme
  • 4 cups Chicken stock
  • 1 cup Fresh or frozen corn, thawed and cooked
  • 1/4 cup Heavy cream or cashew cream 
  • 1 tbs Fresh parsley, for garnish
  • 1 sprig Fresh thyme, for garnish
  • 1 tbs Scallions, for garnish

  1. Heat a large stockpot or soup pot over medium heat. Add bacon and cook until crispy, around 5-8 minutes. Turn off heat and place bacon on a plate lined with paper towels. 
  2. Drain all but 1 tablespoon of bacon fat out of the pan. Turn heat to medium-high and cook shrimp for about 2-3 minutes on each side or until pink and fully cooked through. Transfer to another plate lined with paper towels and drain remaining liquid out of the pot.
  3. Place garlic and onion into the pot. Cook for 1-2 minutes or until onions start to turn clear. Add potato, celery and carrots to the pot. Cook until potato starts to soften. Then add spices. Cook for 1-2 minutes until fragrant.
  4. Pour in chicken stock and stir well, making sure to scrape up all the brown bits from the bottom of the pan. Cover and bring to a boil over medium-high heat. Once at a boil, add corn and turn down heat and let simmer for 10-15 minutes.
  5. Whisk in cream of choice. Taste and adjust seasoning as desired. Serve with roughly chopped shrimp, bacon pieces, parsley, thyme and scallions.

Serves 6 | Prep Time 20-25 min