Shrimp Corn Chowder recipe

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Ingredients

6 slices bacon
1 cup chopped onion
½ cup chopped celery
1 teaspoon minced garlic
1 teaspoon fresh thyme
4 cups frozen corn kernels, thawed
2 cups chicken broth
½ cup half-and-half
½ teaspoon black pepper
½ teaspoon salt
1 pound fresh peeled and deveined shrimp

Nutrition Info

366 calories
carbohydrate: 40.3 g
cholesterol: 198.9 mg
fat: 11.5 g
fiber: 4.9 g
protein: 30.1 g
saturatedFat: 4.5 g
servingSize: -
sodium: 837.7 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.

  2. Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme, cook and stir over medium heat until soft, about 5 minutes.

  3. Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil, cook until flavors combine, about 5 minutes.

  4. Pour 2 cups of soup into a blender. Cover and hold lid down, puree until smooth.

  5. Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp, cook until shrimp are opaque, 3 to 4 minutes.

  6. Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

Recipe Yield

4 servings

Recipe Note

This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch.

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