Description
A rich, creamy chowder combining sweet corn and succulent shrimp, accented with smoky bacon and fresh herbs. Perfect for cozy dinners or impressing guests with a one-pot seafood delight.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 cups corn kernels (fresh, frozen, or canned)
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, diced
- 2 carrots, diced
- 4 cups chicken or seafood broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Salt and pepper to taste
- 2 tbsp fresh parsley or thyme, chopped
Instructions
- Season shrimp with salt and pepper. If desired, sear in butter until just pink, then set aside.
- In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pot.
- Add butter to the pot, then sauté onion, celery, and carrots for 5-7 minutes. Add garlic and cook 1 more minute.
- Sprinkle in flour and stir continuously to form a roux. Cook for 2-3 minutes.
- Gradually add broth while stirring. Add corn and bring to a simmer for 10-15 minutes.
- Stir in cream and shrimp. Simmer on low for 3-5 minutes until shrimp is opaque.
- Season to taste with salt, pepper, and herbs. Garnish with crispy bacon and fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes