Name: Shrimp and Corn Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 pound (450g) medium shrimp, peeled and deveined; 4 slices bacon, diced; 1 medium onion, finely chopped; 2 celery stalks, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 3 cups fresh or frozen corn kernels; 2 medium potatoes, peeled and diced into 1/2-inch cubes; 4 cups seafood or chicken broth; 2 cups half-and-half; 2 bay leaves; 1 teaspoon dried thyme; 1/4 teaspoon cayenne pepper (optional); Salt and freshly ground black pepper to taste; 2 tablespoons fresh chives or parsley, chopped for garnish

Instructions

Prepare the bacon

In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy, about 5-6 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving the bacon fat in the pot.
Sauté the vegetables

Add the onion, celery, and bell pepper to the pot with the bacon fat. Cook over medium heat for 5 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
Add potatoes and corn

Stir in the diced potatoes and corn kernels. Cook for 2 minutes, stirring occasionally. Add the bay leaves, thyme, and cayenne pepper (if using).
Simmer the chowder

Pour in the seafood or chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and cook for 15 minutes or until the potatoes are tender when pierced with a fork.
Add cream and shrimp

Stir in the half-and-half and bring back to a gentle simmer (do not boil). Add the shrimp and cook for 3-4 minutes until they turn pink and are cooked through. Season with salt and black pepper to taste.
Finish and serve

Remove the bay leaves. Return most of the crispy bacon to the pot, reserving some for garnish. Ladle the chowder into bowls, garnish with the reserved bacon and fresh chives or parsley. Serve hot with crusty bread on the side.

Shrimp and Corn Chowder

Ingredients

Instructions

Nutritional Information