Corn Chowder with Bacon and Shrimp

Dress up corn chowder with a meaty bite and a kick of spice. Serve with a fresh piece of warm bread for mopping up every last drop.

prepared, styled, and photographed by CARLA WITT FORD

Corn Chowder with Bacon and Shrimp

Dress up corn chowder with a meaty bite and a kick of spice. Serve with a fresh piece of warm bread for mopping up every last drop.

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Ingredients

  

• 5 slices bacon cut into small pieces
• 1 pound medium shrimp peeled and deveined, pre-cooked
• 2 cups yellow onion chopped
• 1 tablespoon fresh garlic minced
• 1 teaspoon paprika
• ¼ teaspoon crushed red pepper
• ½ teaspoon dried thyme
• Salt and black pepper to taste
• 2½ cups frozen corn
• 3 cups chicken stock
• 1 cup half-and-half
• Fresh thyme sprigs for garnish

Instructions

 

• In a large pot, fry bacon pieces until crispy, stirring frequently. Transfer to a paper towel–lined plate. Drain fat from pot, leaving 1 tablespoon.
• Add shrimp to pot, stirring frequently. Remove shrimp with a slotted spoon and set aside. Leave juices in pot.
• Add onions and garlic. Saute until onions are soft.
• Add paprika, red pepper, thyme, salt, and pepper. Cook, stirring frequently.
• Add corn, stock, and half-and-half. Stir. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
• Using an immersion blender, blend soup until creamy.
• Serve with shrimp and sprinkle with bacon pieces.
• Garnish with fresh thyme sprigs.

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