Shrimp and Corn Chowder

🧂 Ingredients

• 6 slices bacon

  cut into pieces
• 1 medium yellow onion

  diced
• 2 celery stalks

  chopped
• 1 bunch green onions

  chopped and divided
• 1 tablespoon minced garlic
• ¼ cup white wine

  or broth to deglaze the pot
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 lb red potatoes

  diced
• 1 lb raw shrimp

  peeled, deveined, tails removed
• 1 cup heavy cream
• 12 oz fresh or frozen corn
• 1 teaspoon fresh minced thyme

  or 1/2 teaspoon dried
• ½ teaspoon paprika
• ½ teaspoon sea salt
• ½ teaspoon crushed black pepper

Instructions

• 1 Using a Dutch oven or large soup pot over medium heat, cook the bacon until
  crispy, stirring often. Place the cooked bacon in a separate dish and set aside.
  Remove and discard all but 2 tablespoons of bacon grease.
• 2 Add the onion and celery, and cook for 5 minutes, stirring occasionally. Stir in
  the green onions and garlic and continue to sauté for 1 minute more. To deglaze
  the bottom of the pot, add the wine, use a wooden spoon to scrape the bottom of
  the pot getting all the bits. This will add lots of flavor!
• 3 Add the butter to the onion mixture. Once the butter has melted, sprinkle the
  flour over the vegetables and keep stirring – you don’t want the roux to burn!
  Cook for about 3 to 4 minutes, until the flour has started to lightly brown and
  become fragrant. 
• 4 While stirring, pour the broth into the roux. Keep stirring, making sure to get
  the sides of the pot, and bring to a soft boil for about 5 minutes. Add the
  potatoes, turn the heat down to a simmer, and stir often. Simmer for 12 to 14
  minutes, until the potatoes are tender.
• 5 Stir in the shrimp, cream, corn, thyme, paprika, salt, and pepper. Bring chowder
  back to a simmer, and cook for 5 minutes, until shrimp are cooked through.
• 6 Serve hot, garnish with the crispy bacon, more chopped green onions, and fresh
  chopped parsley.

Nutrition Info