Shrimp Corn Chowder
Ingredients:
1 lb (450g) large shrimp, peeled and deveined
4 slices bacon, chopped
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups (480ml) chicken broth
2 cups (480ml) whole milk
1 cup (240ml) heavy cream
4 cups (600g) frozen or fresh corn kernels
2 medium potatoes, peeled and diced
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and black pepper, to taste
2 tablespoons all-purpose flour (optional, for thickening)
2 tablespoons fresh parsley, chopped (for garnish)
1 tablespoon olive oil
Directions:
Cook the Bacon:
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
Cook the Vegetables:
In the same pot, add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute, until fragrant.
Prepare the Chowder Base:
Stir in the diced potatoes and cook for 5 minutes.
Add the chicken broth, milk, and heavy cream. Bring to a boil, then reduce the heat to a simmer.
Add the corn kernels, smoked paprika, dried thyme, and dried basil. Simmer for 15-20 minutes, or until the potatoes are tender.
Cook the Shrimp:
While the chowder base is simmering, season the shrimp with salt and pepper.
In a separate skillet, heat a little olive oil over medium-high heat.
Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove from heat.
Finish the Chowder:
If you prefer a thicker chowder, mix the flour with a little water to make a slurry and stir it into the simmering chowder. Cook for an additional 5 minutes until thickened.
Stir in the cooked shrimp and the crispy bacon pieces. Cook for an additional 2-3 minutes, until everything is heated through.
Adjust seasoning with salt and black pepper to taste.
Serve:
Ladle the chowder into bowls.
Garnish with fresh parsley and additional bacon bits if desired.
Prep Time: 15 minutes | Cook Time: 30-35 minutes | Total Time: 45-50 minutes
Kcal: Approx. 350-400 per serving (varies with ingredients and portion size) | Servings: 6