Spicy Corn Chowder with Shrimp and Bacon – Debbie

This soup is really good topped with crumbled bacon, croutons and chopped chives.  Yes, it is spicy!

It is a new favorite. I use the small sized shrimps you can buy in bulk at Costco in resealable bags.


½ chopped yellow or white onion                                     ½ chopped bell pepper

2 large potatoes, peeled and chopped into small pieces           ½ tsp. celery salt

1 tsp red pepper flakes or according to your taste           3 TBLS. Butter

2 TBLS. Flour                                                                          1 can cream of chicken soup

2 ½ cups milk                                                                         1 can creamed corn

1 can corn niblets, undrained                                              1/8 tsp. sage

1/8 tsp. parsley                                                                      ½ cup shredded cheddar cheese

Salt and pepper to your taste                                              1 cup or more of frozen, precooked shrimp trimmed and tails removed



Sautee onion, peppers, potatoes, celery salt and red pepper flakes in butter in a large pot. Gradually add all other ingredients while stirring. Continue stirring and bring just to a boil. Reduce heat and simmer on low for 20 minutes or until potatoes are cooked, stirring often to avoid scorching. Add frozen shrimp during last 5 minutes of cooking. Add shredded cheese during last minute of cooking and stir. Serve with topping.


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