Smoky Corn Chowder with Shrimp

Photo by Kerry J.
Adapted from bevcooks.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bevcooks.com

Ingredients

  • 2

    slices bacon, cut into 1/2-inch pieces

  • 1/2

    pound shrimp, peeled and deveined

  • 1/2

    medium yellow onion, diced

  • 2

    cloves garlic, minced

  • 1

    Tbs. smoked paprika

  • 1

    pinch crushed red pepper

  • 3

    ears fresh corn, kernels removed

  • 2

    cups chicken stock

  • 1/2

    cup half and half (or cream)

  • coarse salt and freshly ground pepper

  • basil slivers for garnish (optional)

Directions

Heat a medium-sized pot over medium heat. Add the bacon and cook until crispy. Remove bacon from the pan and set aside on a paper towel to drain. Drain all but 1Tbs. bacon fat, if you have that much in the pot. Raise the heat to medium-high. Add the shrimp to the pot and sear on one side for 2 minutes. Flip and sear 30 more seconds. Remove shrimp from pot and set aside. If you need to add a little oil (or bacon fat) to the pot, do so. Add the onions to the pot and sauté 5 minutes. Add the garlic, paprika, crushed red pepper and a pinch of salt and pepper. Sauté another minute. Add the fresh corn to the pot and toss to combine. Heck, sauté another minute. Add the stock and half & half to the pot. Stir to combine. Keep on a low simmer for 15 minutes. Taste it. Need a little salt and pepper? Add a pinch or two. If you have an immersion blender, place it in the pot and pulse it a few times until about half of the soup becomes creamy, still leaving whole kernels as well. If you don’t have an immersion blender, ladle about a cup and a half of the soup into a blender and pulse until creamy. Pour back into the pot and stir to combine. Serve chowder with the shrimp and reserved bacon crumbles. Garnish with slivered basil if desired.

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