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Shrimp, Bacon & Corn Chowder

Source: Found on Pinterest

Only takes 30 minutes to make. Rich, hearty, creamy and delicious.

Ingredients

  • 4 slices center-cut bacon, chopped
  • 3 t. minced garlic
  • 1 lb. large shrimp, de-veined and tails removed
  • 15 oz. can corn, drained
  • 1/2 c. sliced carrots
  • 2 ribs celery, chopped
  • 1/2 t. onion powder
  • ¾ t. smoked paprika
  • 1 t. salt, or to taste
  • 1/2 t. Italian seasoning
  • 1/4 t. red pepper flakes (optional)
  • 1 lb. baby red potatoes, quartered (pieces should be no bigger than 1 inch max)
  • 3 c. chicken stock or broth (Kitchen Basics)
  • 1 c. heavy cream or half and half, warmed a bit or at room temperature (see notes below)

Instructions

Add bacon to a large pot sprayed with a little non-stick cooking spray and fry over medium heat for about 8 minutes until crisp. Transfer to a plate lined with paper towel and set aside.

Rinse shrimp with cold water and pat dry. Add garlic and shrimp to pot and cook over medium heat for 3-4 minutes until garlic is fragrant and begins to brown and shrimp turns opaque. Transfer to a plate and set aside.

Add corn, carrots, celery, onion powder, paprika, salt, pepper, Italian seasoning, potatoes, and chicken stock or broth; stir to combine. Bring to a boil, then pour in heavy cream or half and half. Reduce heat to med-low and simmer for 15-18 minutes until potatoes and carrots are tender. Stir in bacon and shrimp; cook another 2-3 minutes. If using half and half and want to thicken soup just a little, add in the broth/flour slurry (see note below)

Garnish with chopped parsley or thyme and cracked black pepper, and serve.

Serves 4

NOTE: Use half and half for a lighter alternative to the heavy cream. End result will not be quite as rich or as creamy, but still completely delicious. You can thicken a bit, after soup is done, by taking out 3 tablespoons of broth; whisk in 1 tablespoon of white flour to make a slurry. Then add to soup, stirring until soup thickens (about 5 minutes)