Shrimp and Corn Chowder Recipe

Ingredients

• 6 slices bacon
• 1 cup finely chopped sweet onion
• cup finely chopped green bell pepper
• 2 stalks celery, finely chopped
• 3 cloves garlic, minced
• 1 lb potatoes, peeled and cut into -inch cubes
• 4 cups seafood or chicken stock
• 1 (16 oz) bag frozen corn kernels, thawed, divided
• 2 cups heavy whipping cream, divided
• 1 teaspoon finely chopped fresh thyme
• 2 teaspoons kosher salt
• teaspoon cayenne pepper
• teaspoon freshly ground black pepper
• 6 tablespoons all-purpose flour
• 6 tablespoons unsalted butter, at room temperature
• 1 lb small fresh or thawed frozen shrimp, peeled and deveined, tails removed
• cup sliced scallions
• Hot sauce (optional)

Directions

1. Place bacon in a large Dutch oven. Cook over medium-high heat, turning occasionally, until browned and crispy, about 10 minutes. Once done, drain bacon slices on paper towels, and reserve the drippings in the Dutch oven. After cooling, crumble or cut the bacon into small pieces.
2. Add chopped onion, bell pepper, and celery to the bacon drippings in the Dutch oven. Stir frequently and cook until softened, around 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Add the cubed potatoes and stock to the pot. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low, cover, and cook, stirring occasionally, until the potatoes are tender, about 10 to 15 minutes.
4. While the potatoes cook, combine 1 cup of corn and 1 cup of heavy cream in a bowl or a 4-cup glass measuring cup. Use an immersion blender to blend the mixture until smooth, about 1 minute. Strain through a fine mesh strainer, discarding the solids.
5. Stir the corn mixture, the remaining corn, and cream, along with thyme, salt, cayenne pepper, and black pepper, into the soup. Stir occasionally and cook over medium-low heat until the soup is heated through, about 5 minutes.
6. In a small bowl, combine flour and butter to form a paste, about 1 minute. Add the paste to the Dutch oven, stirring until the soup thickens and coats the back of a spoon, about 8 minutes.
7. Add the shrimp to the soup. Stir occasionally and cook until the shrimp turn pink, about 3 to 5 minutes. Stir in the sliced scallions.
8. Serve the soup topped with crumbled bacon, extra scallions, and hot sauce, if desired.

Cook's Note

If you don't have an immersion blender, you can use a regular blender to blend the corn and cream mixture until smooth.

Nutrition Facts (per serving)

Servings Per Recipe: 8

Percent Daily Value

• Total Fat: 37g (47% DV)
• Saturated Fat: 21g (105% DV)
• Cholesterol: 222mg (74% DV)
• Sodium: 1202mg (52% DV)
• Total Carbohydrate: 39g (14% DV)
• Dietary Fiber: 4g (13% DV)
• Total Sugars: 9g
• Protein: 25g (50% DV)
• Vitamin C: 32mg (36% DV)
• Calcium: 126mg (10% DV)
• Iron: 2mg (11% DV)
• Potassium: 858mg (18% DV)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your needs. If you're following a medically restrictive diet, please consult with a healthcare professional before preparing this recipe.