Fresh Corn Chowder with Bacon + Barbecue Shrimp
User Reviews
5
Fresh Corn Chowder with Bacon + Barbecue Shrimp
Description
This chowder begins by rendering bacon in a pot until crisp, then cooking diced onion and red pepper with garlic and seasoning. Flour is added to form a roux, which thickens the mixture once chicken stock, diced potatoes, and fresh corn are incorporated. Simmering softens the potatoes and blends flavors.
Meanwhile, shrimp are seasoned and lightly coated with barbecue sauce before grilling quickly on high heat, creating a caramelized exterior. After dolloping milk and cream into the chowder, the soup becomes creamy and smooth with a gentle spice from pepper and seasoning.
Serving the chowder topped with the barbecue shrimp adds a smoky, tangy element contrasting the soup’s rich sweetness and velvety consistency. This combination works well as a satisfying main course or hearty starter.
The bacon can provide smoky depth; omitting it would alter the flavor profile. Grilling shrimp shortly before serving ensures they remain juicy. Season soup to taste, considering the saltiness of bacon and chicken stock.
Ingredients
- 4 lices Bacon
- 1 onion diced, small
- 1/2 red pepper diced
- 2 cloves garlic minced
- 2 teaspoons flour
- 1 cup potato 2 yukon gold potatoes worked, diced
- 4 cups corn this took 7 medium cobs for me, fresh, cut off the cob
- 2 cups chicken stock
- 2 1/2 cups milk
- 1/4 cup cream or half and half
- 1/2 pound Shrimp raw, peeled, deveined
- 1/3 cup barbecue sauce
- salt
- black pepper
Instructions
- Heat a large pot over medium heat. Once hot, add the bacon slices and cook until crispy and golden brown. Remove bacon and let drain on a paper towel. Add onions and peppers to the pot with a sprinkle of salt and pepper and cook for 5 minutes, stirring occasionally. Add garlic and cook for an additional minute. Whisk in the flour, cooking for 1-2 minutes or until flour becomes golden in color and smells a bit nutty. Add chicken stock, potatoes, and corn. Bring to a boil then reduce to a simmer and cook for 10-15 minutes.
- While soup is simmering (or before or after or whenever is convenient for you), heat your grill on the highest setting. Season shrimp with salt and pepper, brush with a thin layer or barbecue sauce, then cook for 2-3 minutes per side. Remove from grill and toss with remaining barbecue sauce.
- Once soup has slightly thickened and the potatoes have started to break down, stir in milk and cream. Add 1/4 teaspoon of pepper, then season according to your tastes. Serve in bowls topped with the crumbled bacon and shrimp. Store leftovers in the fridge for up to one week.
Notes
- This recipe is adapted from the Pittsburgh Post-Gazette.
- Cook bacon until crispy for best texture and flavor; drain well before adding vegetables.
- Grill shrimp with barbecue sauce just before serving to maintain their juiciness and caramelization.
- Adjust seasoning at the end, as bacon and stock contribute saltiness.
User Reviews
Overall Rating
5
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