Creamy Shrimp Chowder with Bacon

🧂 Ingredients

• 1 1/2 pounds shrimp

  (peeled, deveined)
• 2 teaspoons smoked paprika

  (can use regular paprika, if needed)
• salt
• pepper
• 1 tablespoon extra virgin olive oil
• 8 slices bacon

  (diced)
• 1 bulb fennel

  (core removed, sliced thin)
• 1-2 carrots

  (diced, about 1 cup)
• 2 ribs celery

  (sliced thin, about 1 cup)
• 1 onion

  (diced small)
• 2 cloves garlic

  (minced)
• 12 ounce jar roasted red peppers

  (drained, diced small)
• 1 tablespoon cornstarch
• 4 ounces cream cheese
• 1 1/2 cups mushroom broth

  (can use vegetable stock, if needed)
• 1/4 cup heavy cream
• 1/2 cheddar cheese

  (shredded)

Instructions

• 1 Combine the shrimp and paprika in a small bowl. Season with salt and pepper,
  then toss with the olive oil. Set aside.
• 2 Heat a large pot or Dutch oven [https://amzn.to/49A53iD] over medium heat and
  add the diced bacon. Cook, stirring often, until crisp. Remove with a slotted
  spoon [https://amzn.to/3QWPeLB] to a paper towel-lined plate.
• 3 Drain all but about 2 tablespoons of the bacon grease from the pot. Add the
  fennel, carrots, celery and onion. Season with salt and pepper. Cook, stirring
  occasionally, until the vegetables start to soften, about 4 to 5 minutes.
• 4 Add the garlic and cook another 30 to 60 seconds.
• 5 Mix in the roasted red peppers and cornstarch, then add the shrimp. Cook for 3
  to 4 minutes, stirring often, or until the shrimp turn pink.
• 6 Add the cream cheese and mushroom broth. Bring to a boil and cook an additional
  3 to 4 minutes or until the shrimp are cooked through and the cream cheese is
  fully melted and blended into the soup.
• 7 Remove from the heat and stir in the heavy cream.
• 8 Taste and season with salt and pepper, as needed.
• 9 Divide the chowder between 4 bowls. Garnish each bowl with equal amounts of the
  bacon and cheddar cheese.

Nutrition Info