Shrimp and Corn Chowder with Bacon

• 12 ounces bacon, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, diced
• 2 cups fresh corn kernels
• 1 pound shrimp, peeled and deveined
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• salt and pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• chopped parsley for garnish

Steps

1. 1 Cook bacon in a large pot until crispy, then remove and set aside.
2. 2 In the bacon fat, sauté onions and celery until softened.
3. 3 Add potatoes, corn, broth, thyme, salt, and pepper; simmer until potatoes are tender.
4. 4 In a small bowl, whisk butter and flour together to form a roux; stir into the chowder until thickened.
5. 5 Stir in heavy cream and cook until heated through.
6. 6 Gently fold in shrimp and reserved bacon; cook just until shrimp are pink and opaque.
7. 7 Serve hot, garnished with parsley.

Equipment

• Large pot
• Wooden spoon
• Measuring cups and spoons

Variations

• Add diced bell peppers for extra color and flavor.
• Substitute turkey bacon for a leaner option.

Substitutions

• Use frozen corn if fresh is not available.
• Swap heavy cream for half-and-half for a lighter version.

Pairings

• Coleslaw on the side.
• A mixed green salad with lemon vinaigrette.

Nutrition

Tips

• For extra sweetness, use roasted corn kernels.
• Add a splash of hot sauce for a spicy kick.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm, crusty bread.
• Pair with a crisp Chardonnay for a delightful contrast.

FAQ