Total Time
20 Mins
4 servings (serving size: about 1 2/3 cups)

Serve this hearty chowder as either a light first course for six, or a filling main course for four. 

How to Make It

Step 1

Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. Remove 2 slices bacon. Drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes.

Step 2

Place 2 cups of corn mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over opening in the blender lid (to avoid splatters). Blend until smooth. Return pureed corn mixture to pan. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt. Crumble reserved bacon over soup.

Ratings & Reviews


February 05, 2017
INGREDIENT1/2 Gallon Milk (or a pint, or a gallon)1/3 cup plain Yogurt INSTRUCTION Health all of the milk to 185 degrees Fahrenheit. That’s about the temperature of hot coffee.Use a thermometer if you want,but it does not have to be exact.Try to avoid bringing it all the way to a boil but even that won’t ruin it.Use a double boiler or as thick a pot as you have for this to avoid burning any milk , and stir occasionally for the same reason.Let the milk cool to 105 degrees ,That’s about the temperature of a heated spa.I use my finger to judge this. As long as you are under about 120 degrees here you should be okay. You just don’t want kill your cultures.STIR IN THE YOGURTStore in covered container (use plastic wrap or a well fitting lid).It’s best ,but not crucial, if you can keep it at around 105 degrees. I make in it a dutch oven and then put that in my actual oven with the oven off to stay warm .If it’s significantly cooler then 105, the yogurt will just take longer to set. Wait about 8-48 hours depending on how warm you were able to keep the yogurt.Optionally you can strain the yogurt. I recommend doing this because homemade yogurt comes out pretty thin since it doesn’t have any thickeners like corn starch or gelatin. To strain it, line a colander with cheese cloth or paper towels. Put the colander in a bowl or skin with something to raise it up like a second , overturned bowl .pour the yogurt into the cheese cloth . Wrap it. Put a plate with some kind of weight on top such as a couple of cans of beans .this will squeeze out the whey(the yellow liquid)You can leave this for a few minutes or a couple of hours depending on how thick you want your yogurt to be.You can also add more weight to speed up the process.see more

eliz1234's Review

August 27, 2014

daneanp's Review

June 23, 2014
Delicious. The only change I'd make is to coarsely chop the shrimp to make it more spoon-friendly. We usually only have the large on hand. I would totally serve this to guests. And to make it even more elegant, a bit of cracked crab meat would be an excellent addition.

HashBrown's Review

May 30, 2014

Lmaomao's Review

February 03, 2014
Made this tonight for dinner and it was really yummy. With the bacon, shrimp and corn, it's actually a pretty hearty soup. I agree with other reviewer that it might not be the best looking soup but it sure is delish. Eliminated the cream and it was still tasty. Definitely add more broth.

LatinaScientist's Review

January 18, 2014
Delicious. Freezes well.

ckillian's Review

January 12, 2014
Very good! Next time I will add a pepper for a little extra kick, but otherwise very good.

kriskwalsh's Review

December 30, 2013

CindyAustin17's Review

November 23, 2013
I added a roasted poblano, chopped for some sip. May add 2 next time, chop shrimp into large chunks. Good and tasty. Will make again.

Heatherb09's Review

November 20, 2013
So yum!