Description
A rich, velvety chowder packed with smoky bacon, tender shrimp, and bursts of sweet corn.
Ingredients
- Large shrimp, peeled and deveined
- Thick-cut bacon, chopped
- Sweet corn kernels
- Heavy cream
- Yukon gold potatoes, diced
- Onion, diced
- Garlic, minced
- Chicken broth
- Butter
- Fresh thyme
- Smoked paprika
- Salt & black pepper
Instructions
- In a large pot, cook chopped bacon until crispy. Remove and set aside, leaving flavorful drippings in the pot.
- Add butter if needed, then sauté onion and garlic until soft and fragrant.
- Stir in diced potatoes, corn, thyme, paprika, and chicken broth. Simmer 15–20 minutes until potatoes are tender.
- Pour in heavy cream and gently simmer to create a rich, silky texture.
- Add shrimp and cook 3–4 minutes until pink and tender.
- Stir bacon back in, adjust salt and pepper, and simmer briefly to meld flavors.
- Ladle into bowls, garnishing with extra bacon and fresh thyme.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This chowder can be frozen, but the texture may change upon reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 120mg