Shrimp ‘N Bacon Chowder Recipe


  1. . In a large pot over medium-high heat, brown bacon until crisp. Transfer bacon to a plate and reserve fat in pan.
  2. Add onions and cook until softened, 6 minutes. Add flour and stir continuously with a wooden spoon until absorbed, about 1 minute.
  3. Stir in chicken stock, half-and-half, potato, green onions, salt, and pepper and simmer on medium-low until potatoes are tender, 10 minutes.
  4. Add shrimp and simmer until pink, 2 to 3 minutes, then stir in half the cooked bacon.
  5. Garnish with remaining bacon and green onions.


  • 8 oz. bacon, chopped
  • 1 onion, diced
  • 2 tbsp. all-purpose flour
  • 3 c. low-sodium chicken stock
  • 2 c. half-and-half
  • 1 russet potato, peeled and chopped into 1/2″ cubes
  • 1/4 c. chopped green onions, plus more for garnish
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. medium or large shrimp, peeled and deveined, roughly chopped

Prep Time

Prep: 15 min. 

Cook Time

Bake: 10 min.



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