Shrimp and Corn Chowder
Creamy Shrimp and Corn Chowder loaded with sweet corn, tender shrimp, smoky bacon, and potatoes in a rich broth.
Equipment
- Large Dutch oven or pot
- Wooden spoon
- Knife and cutting board
Ingredients
- 6 slices bacon chopped
- 1 pound medium shrimp peeled and deveined
- 1 medium onion diced
- 2 celery stalks diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 4 cups chicken or seafood broth
- 3 medium Yukon gold potatoes diced into 1/2-inch cubes
- 3 cups fresh or frozen corn kernels
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 2 green onions sliced for garnish
Instructions
- Cook bacon in a large pot over medium heat until crisp. Remove and set aside, leaving drippings.
- Sauté onion, celery, bell pepper, and garlic in bacon fat for 5-6 minutes until softened.
- Add potatoes, broth, thyme, paprika, salt, and pepper. Bring to boil, then simmer 15 minutes until potatoes are tender.
- Stir in corn and heavy cream; simmer 5 minutes.
- Add shrimp; cook 3-4 minutes until pink and opaque.
- Stir in parsley and reserved bacon. Garnish with green onions. Serve hot.
Notes
- >Pat shrimp dry for best texture.
>Mash some potatoes to thicken if needed.
>Store in fridge up to 3 days.