Shrimp and Corn Chowder

Light and creamy chowder with shrimp, corn and potatoes

Servings: 4

Author:

Soup Main Course

American

soup Seafood chowder

Instructions

1 Add bacon to a dutch oven or large pot over medium heat. Cook until brown and
crispy. Remove from put with a slotted spoon and drain on a plate lined with a
paper towel.
2 Add shrimp to the same pot. Season with salt and pepper to taste. Cook until
pink and opaque. Remove from pot and into a bowl. Set aside.
3 Melt butter in the pot. Sauté onions in butter until onions are translucent
(about 5 minutes). Add garlic and sauté for 1-2 minutes more.
4 Add smoked paprika, oregano, crushed red pepper flakes, thyme and bay leaves to
the pot. Stir to keep from burning.
5 Add stock and potatoes to the pot. Season with salt and pepper to taste. Stir,
reduce heat to medium-low, cover and simmer until potatoes are tender
(approximately 10 minutes).
6 Remove approximately 1/4 -1/3 of the soup and blend until smooth. This will help
thicken the soup just a bit. Return blended soup to the pot.
7 Add heavy cream and stir.
8 Add frozen corn and cooked shrimp to the pot. Cover and simmer for an additional
5 minutes.
9 Serve warm and garnish with bacon bits and green onions.