Shrimp and Corn Chowder
An easy, creamy chowder that’s incredibly smoky, sweet and packed with tons of flavor!
Heat a large stockpot or Dutch oven over medium heat. Add 4 slices diced bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tbsp. Add 1 lb shrimp peeled and deveined to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add 3 cloves diced garlic and 1 diced onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in 2 tsp smoked paprika, ½ tsp dried oregano, ½ tsp dried basil and ¼ tsp crushed red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Whisk in 4 cups chicken stock, 2 cups corn kernels, frozen, canned or roasted and 1 bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add ¼ c. heavy cream and puree with an immersion blender. Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.