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Shrimp and Bacon Corn Chowder


Rich and creamy shrimp and bacon corn chowder with fresh veggies and flavors so bold and tasty you’ll want to eat this soup all year round!

Well, it’s definitely Fall around here! I’m still a little blown away by the difference in weather from two weeks ago til now. Blazing hot to rainy and cold within a couple of days. I’m hoping it’s just a cold spell and we’ll have slightly warmer temps to look forward to throughout October because heaven knows I’m not ready to skip ahead to a snowy Winter.

For now I’m staying cozy in my favorite sweater with a steaming hot bowl of this shrimp and bacon corn chowder and not one bit mad about it. First soup of the season and let me tell you, it is a WINNER.

Shrimp and Bacon Corn Chowder | lecremedelacrumb.com

We are seafood fans around here, if you didn’t already notice. Bring on the salmon, the lobster, and of course all the shrimp. Bonus points for combining more than one of those in the same dish (I’m looking at you Salmon New Orleans!)

I’ve always liked corn chowder but this is hands down my favorite variation I’ve tried yet.

Shrimp and Bacon Corn Chowder | lecremedelacrumb.com

This soup is incredibly easy to make in just 30 minutes with simple ingredients, but the flavor is absolutely outstanding. Even picky eaters will beg for seconds!But what do you expect when you combine shrimp, BACON, and creamy corn chowder??

Speaking of picky eaters, my twin two-year olds never touch soup and my boy ate this chowder. My little gal still turned up her nose but we’re working on her and I know she’ll come around soon. No one can resist this soup for long!

Shrimp and Bacon Corn Chowder | lecremedelacrumb.com

Shrimp and Bacon Corn Chowder

 


Rich and creamy shrimp and bacon corn chowder with fresh veggies and flavors so bold and tasty you’ll want to eat this soup all year round!

Author:

Recipe type: Main Dish

Cuisine: American

Serves: 4

Ingredients

  • 4 slices bacon, chopped
  • 3 teaspoons minced garlic
  • 1 pound large shrimp, de-veined and tails removed
  • 1 15-ounce can corn, drained
  • ½ cup sliced carrots
  • 2 ribs celery, chopped
  • ½ teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or to taste
  • ¼ teaspoon pepper, or to taste
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • 1 pound baby red potatoes, quartered (pieces should be no bigger than 1 inch max)
  • 3 cups chicken or vegetable broth
  • 1 cup heavy cream or half and half (see note)

Instructions

  1. Add bacon to a large pot and cook over medium-high heat for 4-8 minutes until crisp. Transfer to a towel-lined plate and set aside.
  2. Add garlic and shrimp to pot and cook over medium heat for 3-4 minutes until garlic is fragrant and begins to brown and shrimp turns opaque.
  3. Add corn, carrots, celery, onion powder, paprika, salt, pepper, Italian seasoning, potatoes, and chicken/vegetable broth and stir to combine. Bring to a boil, then pour in heavy cream. Simmer for 10-12 minutes until potatoes are tender. Stir in bacon and cook another 2-3 minutes.
  4. Garnish with chopped parsley or thyme and cracked black pepper, and serve.

Notes

Use half and half for a lighter alternative to the heavy cream. End result will not be quite as rich or as creamy, but still completely delicious.

3.4.3177

 
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