Shrimp and Corn Chowder
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course, Soup
Shrimp and Corn Chowder
Description
Shrimp and Corn Chowder is a hearty soup featuring diced bacon, medium shrimp, onions, garlic, and a blend of dried herbs such as oregano and basil, alongside smoked paprika for depth. The shrimp are cooked separately to retain their texture and then returned to a broth simmered with chicken stock, corn kernels, and a bay leaf. After simmering, the chowder is enriched with heavy cream and partially pureed, resulting in a creamy consistency that still retains bits of corn and shrimp.
The bacon adds crispness and smokiness while the herbs and spices bring subtle complexity. This method of cooking delivers a chowder that is thick but not heavy, with the corn contributing natural sweetness and the shrimp providing a tender seafood element.
Shrimp and Corn Chowder can be served immediately as a main course accompanied by crusty bread or a simple green salad. Its combination of textures and flavors makes it suitable for a casual dinner or a warm lunch option.
Ingredients
- 4 lices Bacon diced
- 1 pound Shrimp peeled and deveined, medium
- 3 cloves garlic diced
- 1 onion diced
- 2 teaspoons smoked paprika or more, to taste
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ¼ teaspoon red pepper flakes optional, crushed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 4 cups chicken stock
- 2 cups corn kernels frozen, canned or roasted
- 1 bay leaf
- ¼ cup heavy cream
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
- Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
- Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add heavy cream and puree with an immersion blender.
- Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.
User Reviews
Overall Rating
4.8
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