Description
Hearty shrimp corn chowder with bacon brings coastal comfort to your kitchen, blending smoky, creamy goodness with sweet corn and succulent seafood. Warm spoons of this soul-satisfying soup will transport you to seaside comfort in mere moments.
Ingredients
Scale
Proteins:
- 1 lb (454 grams) shrimp, peeled and deveined
- 6 slices bacon, chopped
Vegetables and Aromatics:
- 3 cups corn kernels (fresh or frozen)
- 1 medium onion, chopped
- 1 medium potato, peeled and diced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
Liquids and Seasonings:
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Render bacon in a large pot over medium heat until golden and crisp, approximately 5-7 minutes. Transfer crispy bacon to a paper towel-lined plate, reserving the rendered fat.
- Sauté diced onions and minced garlic in the bacon fat until translucent and fragrant, about 3-4 minutes.
- Incorporate corn kernels, diced potatoes, and chopped bell peppers into the pot, stirring to distribute evenly and allowing vegetables to slightly soften for 3-4 minutes.
- Pour chicken broth into the pot, bringing the mixture to a gentle simmer and cooking until potatoes become tender, roughly 10-12 minutes.
- Introduce heavy cream, milk, paprika, salt, and black pepper, stirring thoroughly to integrate flavors and create a smooth base. Simmer for an additional 5 minutes.
- Gently fold raw shrimp into the chowder, cooking until they turn opaque and pink, approximately 4-5 minutes.
- Assess the seasoning, adjusting with additional salt and pepper if necessary.
- Ladle the hot chowder into serving bowls, garnishing with reserved crispy bacon crumbles and freshly chopped parsley.
Notes
- Choose thick-cut bacon for maximum flavor and crispiness, ensuring it renders out plenty of delicious fat for sautéing vegetables.
- Use fresh corn kernels when in season for the sweetest taste, but frozen corn works perfectly during off-seasons without compromising quality.
- Keep shrimp cooking time precise to prevent rubbery texture – they should turn pink and slightly curl, which indicates perfect doneness.
- Create a lighter version by substituting half-and-half for heavy cream and using turkey bacon to reduce overall fat content while maintaining rich flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 150 mg