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Creamy Shrimp and Corn Chowder - (Free Recipe below)

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SKU:
Shrpcorchwd - Recipes
Weight:
1.00 LBS
Shipping:
Calculated at Checkout
SHRIMP AND CORN CHOWDER

Prep Time10 minutes

Cook Time30 minutes

Total Time40 minutes

Yield4 servings

 

An easy, creamy chowder that's incredibly smoky, sweet and packed with tons of flavor!

INGREDIENTS

  • 4 slices bacon, diced
  • 1 pound medium shrimp, peeled and deveined
  • 3 cloves garlic, diced
  • 1 onion, diced
  • 2 teaspoons smoked paprika, or more, to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cups chicken stock
  • 2 cups corn kernels, frozen, canned or roasted
  • 1 bay leaf
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh parsley leaves
 

INSTRUCTIONS

  • Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
  • Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  • Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
  • Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add heavy cream and puree with an immersion blender.*
  • Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.