Shrimp and Bacon Corn Chowder
Corn chowder
with shrimp and bacon. A creamy meal in a pan, quick and easy to prepare!
Smoked, sweet and loaded with juicy shrimp, golden corn and bacon.
Ingredients
- 1/2 cup sliced carrots
- 3 teaspoons minced garlic
- 4 slices bacon, chopped
- 2 ribs celery, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- 1 pound large shrimp, de-veined and tails removed
- 1 15-ounce can corn, drained
- 1 pound baby red potatoes, quartered (pieces should be no bigger than 1 inch max)
- 3 cups chicken or vegetable broth
- 1 cup heavy cream or half and half (see note)
Instructions
First, add
the bacon to a large saucepan and cook over medium-high heat for 4 to 8 minutes
until crisp. Transfer to a plate covered with a towel and set aside.
Then, add
the garlic and shrimp to the pan and cook over medium heat for 3-4 minutes
until the garlic is fragrant and begins to brown and the shrimp become opaque.
Add corn,
carrots, celery, onion powder, paprika, salt, pepper, Italian seasoning,
potatoes and chicken / vegetable broth and stir to combine. Bring to a boil,
then pour the heavy cream. Simmer 10 to 12 minutes until the potatoes are
tender. Stir in bacon and cook another 2-3 minutes.
Garnish with
chopped parsley or thyme and crushed black pepper and serve.
Happy Cooking
Time.
Remarks
Use half and
half for a lighter alternative to heavy cream. The end result will not be as
rich or creamy, but still completely delicious.
