Shrimp and Corn Chowder
User Reviews
4.8
51 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 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
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An easy, creamy chowder that’s incredibly smoky, sweet and packed with tons of flavor!
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Ingredients
- 4 lices Bacon diced
- 1 pound medium shrimp peeled and deveined
- 3 cloves garlic diced
- 1 onion diced
- 2 teaspoons smoked paprika or more, to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes optional
- Kosher salt and freshly ground black pepper to taste
- 4 cups chicken stock
- 2 cups corn kernels frozen, canned or roasted
- 1 bay leaf
- ¼ cup heavy cream
- 2 tablespoons chopped fresh parsley 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
51 reviews
Excellent
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