Shrimp and Corn Chowder
Light and creamy chowder with shrimp, corn and potatoes
Servings: 4
Ingredients
- 10-12 oz medium to large shrimp peeled and deveined, cut into bite sized pieces
- 4 bacon slices cut into bite sized pieces
- 2 tbsp unsalted butter
- 1/2 yellow onion diced
- 6 garlic cloves minced
- 2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 5 fresh thyme sprigs
- 2 bay leaves
- 4 cups vegetable stock
- 2 cups corn frozen
- 1/4 cup heavy cream
- 6-8 petite Yukon gold potatoes cut into small cubes
- salt
- pepper
- green onions sliced, for garnish
Instructions
- Add bacon to a dutch oven or large pot over medium heat. Cook until brown and crispy. Remove from put with a slotted spoon and drain on a plate lined with a paper towel.
- Add shrimp to the same pot. Season with salt and pepper to taste. Cook until pink and opaque. Remove from pot and into a bowl. Set aside.
- Melt butter in the pot. Sauté onions in butter until onions are translucent (about 5 minutes). Add garlic and sauté for 1-2 minutes more.
- Add smoked paprika, oregano, crushed red pepper flakes, thyme and bay leaves to the pot. Stir to keep from burning.
- Add stock and potatoes to the pot. Season with salt and pepper to taste. Stir, reduce heat to medium-low, cover and simmer until potatoes are tender (approximately 10 minutes).
- Remove approximately 1/4 -1/3 of the soup and blend until smooth. This will help thicken the soup just a bit. Return blended soup to the pot.
- Add heavy cream and stir.
- Add frozen corn and cooked shrimp to the pot. Cover and simmer for an additional 5 minutes.
- Serve warm and garnish with bacon bits and green onions.