Shrimp & Bacon Corn Chowder

Shrimp & Bacon Corn Chowder


Shrimp & Bacon Corn Chowder is literally everything we love in one soup.
  • 6 slices bacon, cut into 1" pieces
  • 1 lb. shrimp, peeled, deveined, and tails removed
  • 1 tsp. paprika
  • ¼ tsp. cayenne
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 tbsp. all-purpose flour
  • 4 c. low-sodium chicken broth
  • 2 c. water
  • 1 lb. baby potatoes, quartered
  • 1 tsp. fresh thyme leaves
  • 3 c. frozen corn
  • 1 c. heavy cream
  • 2 green onions, thinly sliced
  1. In a large pot over medium heat, cook bacon pieces until crispy. Using a slotted spoon, remove from pot and place on a paper towel lined plate.
  2. To same pot, add shrimp. Season with paprika, cayenne, salt, and pepper. Cook until opaque, 2 minutes. Remove from pot and keep warm.
  3. To same pot, melt butter. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more.
  4. Add flour and stir until onion is well coated. Slowly whisk in broth. Add water, potatoes, and thyme and bring to a boil. Season with salt and pepper.
  5. Reduce heat and let simmer until potatoes are fork tender, 15 minutes.
  6. Add corn, heavy cream, and green onions to pot and bring to a simmer. Add bacon and shrimp and cook until warmed through, 5 minutes.

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