Medium

Shrimp Corn Chowder

Name: Shrimp Corn Chowder
Prep time: 28 min
Cook time: 42 min
Total time: 70 min
Yield: 4 servings
Ingredients: 6 slices bacon; 1 cup chopped onion; 0.5 cups chopped celery; 1 teaspoon minced garlic; 1 teaspoon fresh thyme; 4 cups frozen corn kernels , thawed; 2 cups chicken broth; 0.5 cups half-and-half; 0.5 teaspoons salt; 0.5 teaspoons black pepper; 1 pound fresh peeled and deveined shrimp

Total Time

1h 10m

28m prep · 42m cook

Servings

4 people

Rating

—

Difficulty

Medium

2 views

🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free

This shrimp and corn chowder is hearty enough to serve as a first course or as an entrée. You may want to try a little hot pepper sauce (such as Tabasco) when serving. It kicks it up a notch.

Gluten-Free Nut-Free Fried asian korean savory umami european plant_based american_region french american processed_meat soup

Ingredients

6 slices bacon
1 cup chopped onion
0.5 cups chopped celery
1 teaspoon minced garlic
1 teaspoon fresh thyme
4 cups frozen corn kernels , thawed
2 cups chicken broth
0.5 cups half-and-half
0.5 teaspoons salt
0.5 teaspoons black pepper
1 pound fresh peeled and deveined shrimp

Instructions

1

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper towel-lined plate. Drain and discard excess grease.
2

Crumble 4 slices bacon into the same skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until vegetables are soft, about 5 minutes. Transfer mixture to a large pot. Add corn and chicken broth; bring to a boil. Cook soup until flavors combine, about 5 minutes.
3

Pour 2 cups soup into a blender. Cover and hold the lid down; purée until smooth. Return puréed soup to the pot. Stir in half-and-half, salt, and pepper; bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
4

Ladle soup into bowls. Crumble remaining 2 slices bacon on top.