This stick-to-your-ribs creamy shrimp, bacon and corn soup can be made in one pot

Julie Koppman

About the recipe

A wonderfully creamy soup, this easy one-pot dinner is packed with protein and summer flavors, which is comforting when it's cold out. Use fresh Gulf shrimp and fresh corn (but frozen is fine, too) if you’ve got it, and top with crumbled bacon and chopped green onion for even more color and flavor.

Serves: 6 to 8

Hands On Time: 30 minutes

Total Time: 45 minutes


4 strips bacon

8 tablespoons (1 stick) unsalted butter

1 cup chopped onion

2 celery stalks, chopped

3 cloves garlic, minced

1/4 cup all-purpose flour

4 cups chicken broth

4 cups fresh or frozen corn

1 medium Russet potato, diced

1 teaspoon Creole seasoning

1 pound peeled and deveined shrimp

1 cup half and half

Salt and freshly ground black pepper

1/2 cup chopped green onions, for serving


In a heavy-bottomed Dutch oven over low heat, cook the bacon until the fat is rendered and the bacon is crisp, 10 to 15 minutes. Transfer bacon to a paper towel-lined plate. Crumble bacon when cool.

Add the butter to the bacon grease in the pot. Increase heat to medium-low, and once butter has melted, add onion, celery and garlic and cook, stirring frequently, until softened, 3 to 5 minutes.

Add the flour to pot, and cook, stirring constantly so the mixture doesn’t burn, for 3 minutes.

Stir in the chicken broth, corn, potato and 1/2 teaspoon of the Creole seasoning. Increase the heat to medium-high, bring to a boil, then reduce the heat to low and simmer until the potatoes are tender, about 15 minutes. Stir in the half and half.

Sprinkle the shrimp with the remaining 1/2 teaspoon Creole seasoning and toss to coat. Add the shrimp to pot, and simmer just until the shrimp turn pink, 5 to 10 minutes.

Season to taste with salt and pepper, and serve the soup garnished with the crumbled bacon and chopped green onions.