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