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Smoky Corn and Shrimp Chowder


Rate this recipe 4.4/5 (21 Votes)


  • 4 slices of bacon
  • cut into 1/2 in piece
  • 1 pound of shrimp
  • peeled and deveined
  • 1 medium yellow onion
  • diced
  • 3 garlic cloves
  • minced
  • 2 TBS Bourbon Smoked Paprika
  • 2 TBS Bourbon Barrel Foods' Bourbon Worcestershire
  • 1 TBS crushed red pepper
  • 6 ears fresh corn
  • kernels removed
  • 4 cups of chicken broth
  • 1 cup half and half
  • Bourbon Smoked Salt
  • Bourbon Smoked Pepper
  • Click this link to explore all of Bourbon Barrel Food's exciting products: Bourbon Barrel Foods


Level of difficulty Average
Preparation time 90mins
Cost Average budget


Step 1

Heat a skillet over medium and cook bacon until crispy. Set the bacon aside and drain about 2 TBS of the bacon grease into a large pot.

In the pot, saute onion until soft. Add shrimp, garlic, Bourbon Smoked Paprika, Worcestershire, Bourbon Smoked Salt, and Bourbon Smoked Pepper. Add the fresh corn and combine. Add broth, half and half, and crushed red pepper. Let simmer for 20 minutes.

If you have an immersion blender, blend your mixture for about a minute; this will make it really creamy. If you don't have an immersion blender, ladle out about 2 cups and blend with a hand mixer. Serve chowder with bacon bits as garnish.


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Chef Tips and Tricks

VIDEO: Easy Carb-Free Pepper Toast


  • Pepper
  • Shrimp (already cooked)
  • Tzatzíki 
  • Coriander


Slice pepper and place slices in the toaster

Mix Tzatzíki and shrimp

Spread the mix onto the toasted pepper

Review this recipe

Crockpot or stovetop- Chicken corn chowder Corn Chowder