Shrimp and Bacon Corn Chowder

• 12 ounces bacon, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, diced
• 2 cups fresh corn kernels (about 3 ears)
• 1 pound shrimp, peeled and deveined
• 3 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Steps

1. 1 Cook bacon in a large pot over medium heat until crispy. Remove bacon, leaving drippings.
2. 2 Add onion and celery to the drippings; sauté until softened.
3. 3 Stir in potatoes, corn, broth, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender.
4. 4 Stir in heavy cream and cooked bacon. Season with salt and pepper.
5. 5 Gently add shrimp, cooking until pink and opaque.
6. 6 Serve hot, garnished with parsley.

Equipment

• Large pot

Variations

• Add a splash of hot sauce for a kick.
• For a heartier version, stir in cooked diced ham.

Substitutions

• Use vegetable broth for a lighter option.
• Substitute scallops for shrimp for a different texture.

Pairings

• Pairs well with a chilled Chardonnay.
• Try serving with a crisp green salad.

Nutrition

Tips

• For a smokier flavor, use smoked paprika in place of regular.
• Fresh corn is ideal, but frozen works well in a pinch.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm crusty bread or oyster crackers.
• A side salad with a tangy vinaigrette complements this chowder nicely.

FAQ