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Shrimp and Corn Chowder


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

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

Prep Time: 10 min Cook Time: 30 min



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