Bacon Shrimp and Corn Chowder
This comforting chowder combines the smoky flavor of bacon with tender shrimp and sweet corn, creating a rich and creamy dish perfect for chilly evenings. It’s hearty, flavorful, and sure to warm you up.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
- 1 pound medium shrimp, peeled and deveined
- 2 cups chopped yellow onion
- 1 tablespoon minced fresh garlic
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Pinch crushed red pepper
- 2 1/2 cups frozen corn kernels
- 3 cups chicken stock
- 1 cup half and half
- Salt and black pepper, to taste
- Fresh thyme sprigs for garnish, if desired
Instructions
- In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy (about 8 to 10 minutes), stirring frequently. Transfer to a plate lined with paper towels. Add shrimp to the pot and cook until pink (about 3 to 4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in the pot.
- Add onions and garlic to the pot. Sauté for about 3 minutes, or until onions are soft and translucent. Stir in smoked paprika, crushed red pepper, dried thyme, salt, and black pepper. Cook, stirring frequently for 2 minutes.
- Add frozen corn, chicken stock, and half and half. Stir to combine. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- Using an immersion blender, blend about half of the soup until creamy. If you don’t have an immersion blender, blend 2 cups of soup in a blender until creamy, then return to the pot and stir well.
- Serve the chowder with shrimp and sprinkle with bacon pieces. Garnish with fresh thyme sprigs, if desired.
Nutrition
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg