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Shrimp Corn Chowder

4

50 min

Shrimp Corn Chowder

Shrimp Corn Chowder Photo 1

Time

50 min

Serving

4 persons

Calories

366

Rating

4.00★ (12)

Cuisine

Author: Victoria Buriak
This shrimp and corn chowder is hearty enough to serve as a first course or as an entrée. You may want to try a little hot pepper sauce (such as Tabasco) when serving. It kicks it up a notch.

Ingredients

  • slices bacon: 6 piece
  • onion: 1 cup (chopped)
  • celery: 0.5 cup (chopped)
  • garlic: 1 tsp (minced)
  • thyme: 1 tsp (fresh)
  • frozen corn kernels: 4 cups (thawed)
  • chicken broth: 2 cups
  • half-and-half: 0.5 cup
  • salt: 0.5 tsp
  • black pepper: 0.5 tsp
  • peeled and deveined shrimp: 1 pound (fresh)

Metric Conversion

Stages of cooking

Shrimp Corn Chowder Photo 21
Shrimp Corn Chowder Photo 32
Shrimp Corn Chowder Photo 43
Shrimp Corn Chowder Photo 54
  1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper towel-lined plate. Drain and discard excess grease.
    Shrimp Corn Chowder Photo 2
  2. Crumble 4 slices bacon into the same skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until vegetables are soft, about 5 minutes. Transfer mixture to a large pot. Add corn and chicken broth; bring to a boil. Cook soup until flavors combine, about 5 minutes.
    Shrimp Corn Chowder Photo 3
  3. Pour 2 cups soup into a blender. Cover and hold the lid down; purée until smooth. Return puréed soup to the pot. Stir in half-and-half, salt, and pepper; bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
    Shrimp Corn Chowder Photo 4
  4. Ladle soup into bowls. Crumble remaining 2 slices bacon on top.
    Shrimp Corn Chowder Photo 5

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