Shrimp and Corn Chowder

Yield: Serves 5
  • 4 slices bacon, diced
  • 1 lb. medium shrimp, peeled and deveined
  • 3 cloves garlic, diced
  • 1 onion, diced
  • 2 tsp. smoked paprika, or more to taste
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • 1/4 tsp. red pepper
  • salt and pepper to taste
  • 4 c. chicken stock
  • 2 c. corn kernels (frozen, canned or roasted)
  • 1 bay leaf
  • 1/4 c. heavy cream
  • 2 tsp. dried parsley
  1. In large stockpot over medium heat cook bacon until crisp; drain and remove to plate, reserving 1 Tbsp. bacon fat. Add shrimp to pot and cook, stirring occasionally, until pink; set aside. Add garlic and onion to pot and cook, stirring frequently, until onions have become translucent. Stir in seasonings. 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 and add cream. Puree soup with immersion blender until somewhat chunky. Stir in bacon, shrimp and parsley and serve.
The corn helps to thicken the chowder up!
  • seafood
  • dinner
Last updated 2016-12-25
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