Go Back

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.
Print Recipe Pin Recipe

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.