Bacon and Shrimp Chowder

Bacon and Shrimp Chowder

As we’re pushing towards spring we still have a little winter and this Bacon and Shrimp chowder will warm you up from the inside out.  It’s a pretty straightforward recipe full of nostalgic flavor!

Bacon and Shrimp Chowder


Serves/ Yield: 4

Prep Time:  15 minutes

Cook/ Assembly Time: 30 minutes

Total Time: 45 minutes



  • 1 lb. Yukon gold potatoes, cut into 1” cubes
  • 1 c. water
  • 1 c. unsweetened almond milk
  • 5 slices Bacon, chopped
  • 1 lbs. medium shrimp, peeled and deveined
  • 2 c. yellow onion, chopped
  • 1 tablespoon fresh minced garlic
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • Pinch crushed red pepper
  • Salt and pepper, to taste
  • 2 cups chicken stock
  • ½ c. coconut milk, full fat
  • Fresh thyme sprigs for garnish, if desired


In a small saucepan combine the potatoes and water.  Cover and cook over medium heat for 10 minutes.  Stir occasionally.  Once the potatoes are cooked turn off the heat and add the almond milk.  Use an immersion blender to smooth out the potato mixture, leave lumps, if desired.

While the potatoes are cooking, in a Dutch oven or large pot, over medium heat, fry the bacon pieces until the fat renders and they are brown and crispy. Drain on a paper towel-lined plate. Reserve 1 tablespoon of fat and drain off the rest.

Add the shrimp to the Dutch oven and cook until pink, stir frequently they will cook in 3-4 minutes. Remove them with a slotted spoon and have them join the bacon on the plate.

In the same pot add the onions and sauté until soft and translucent.  Add the garlic and sauté until fragrant, about 30 seconds. Add the paprika, crushed red pepper, thyme, and salt and pepper, to taste.  Continue cooking for 2 minutes, stirring frequently.

Add chicken stock and potato puree. Stir to combine and bring to a boil. Immediately, reduce the heat and simmer for 15 minutes.

Just before serving add the coconut milk and stir to incorporate and warm through. Then add the shrimp and bacon pieces.

Garnish with fresh thyme sprigs and serve immediately.



Options and Notes: If you won’t be eating it all in one sitting then keep the shrimp and soup separate so that you can reheat the soup without overcooking the shrimp.

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