Shrimp and Bacon Corn Chowder
Rich and creamy shrimp and bacon corn chowder with fresh veggies and flavors so bold and tasty you'll want to eat this soup all year round!
Servings:4 servings
Ingredients
- 4 slices bacon, chopped
- 3 teaspoons minced garlic
- 1 pound large shrimp, de-veined and tails removed
- 1 15-ounce can corn, drained
- ½ cup sliced carrots
- 2 ribs celery, chopped
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, (optional)
- 1 pound baby red potatoes, quartered, (pieces should be no bigger than 1 inch max)
- 3 cups chicken or vegetable broth
- 1 cup heavy cream , or half and half, (see note)
Instructions
- Add bacon to a large pot and cook over medium-high heat for 4-8 minutes until crisp. Transfer to a towel-lined plate and set aside.
- Add garlic and shrimp to pot and cook over medium heat for 3-4 minutes until garlic is fragrant and begins to brown and shrimp turns opaque.
- Add corn, carrots, celery, onion powder, paprika, salt, pepper, Italian seasoning, potatoes, and chicken/vegetable broth and stir to combine. Bring to a boil, then pour in heavy cream. Simmer for 10-12 minutes until potatoes are tender. Stir in bacon and cook another 2-3 minutes.
- Garnish with chopped parsley or thyme and cracked black pepper, and serve.
Notes
Use half and half for a lighter alternative to the heavy cream. End result will not be quite as rich or as creamy, but still completely delicious.
Nutrition
Calories: 308 kcal, Carbohydrates: 27 g, Protein: 29 g, Fat: 9 g, Saturated Fat: 5 g, Cholesterol: 310 mg, Sodium: 2199 mg, Potassium: 920 mg, Fiber: 4 g, Sugar: 2 g, Vitamin A: 3271 IU, Vitamin C: 42 mg, Calcium: 276 mg, Iron: 4 mg