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–+ servings
Shrimp and Corn Chowder

Shrimp and Corn Chowder

Yield: 4 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
An easy, creamy chowder that’s incredibly smoky, sweet and packed with tons of flavor!
4.8 stars (18 ratings)

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
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ 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
  • ¼ 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.