Shrimp and Corn Chowder

Shrimp and Corn Chowder
Shrimp and Corn Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    ounce(s) sliced bacon

  • 2

    tablespoon(s) olive oil

  • 1

    onion, chopped

  • Kosher salt and pepper

  • 1/2

    pound(s) Yukon gold potatoes (peeled, if desired), cut into 1/2-in. pieces

  • 1

    cup(s) dry white wine

  • 2

    stalk(s) celery, thinly sliced

  • 1

    cup(s) corn kernels (cut fresh from 1 ear or frozen and thawed)

  • 3/4

    pound(s) medium peeled and deveined shrimp

  • 1/2

    cup(s) heavy cream

  • 1/4

    cup(s) fresh flat-leaf parsley, chopped

  • Crusty bread, for serving

Directions

Cook the bacon in a large saucepan over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel--lined plate; break into pieces when cool. Wipe out the saucepan and heat the oil over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring occasionally, for 5 minutes. Add the potatoes, wine and 2 1/2 cups water and bring to a boil. Reduce heat and simmer until the potatoes are just tender, 12 to 15 minutes. Stir in the celery, corn, shrimp and cream, and simmer until the shrimp are opaque throughout, 3 to 4 minutes. Top with the bacon and parsley. Serve with the bread, if desired.

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