Description
A rich and hearty chowder combining juicy shrimp, crispy bacon, sweet corn, and tender potatoes in a creamy, flavorful broth, perfect for a comforting meal on chilly days.
Ingredients
Seafood and Meat
- 1 lb shrimp, peeled and deveined
- 4 slices bacon, chopped
Vegetables
- 2 cups corn kernels (fresh or frozen)
- 2 cups diced potatoes
- 1 small onion, chopped
Dairy and Broth
- 2 tablespoons butter
- 2 cups chicken or seafood broth
- 1 cup milk
- 1/2 cup heavy cream
Other
- 2 tablespoons flour (use gluten-free flour if needed)
- Salt and black pepper to taste
Instructions
- Cook Bacon: Cook bacon in a large pot over medium heat until crispy. Remove the bacon pieces and set aside, leaving the bacon fat in the pot.
- Sauté Onion: In the same pot with the bacon fat, add butter and melt it. Then add the chopped onion and sauté until it becomes soft and translucent.
- Add Flour: Stir in the flour and cook for 1 minute to form a roux, which will help thicken the chowder.
- Incorporate Broth: Gradually whisk in the chicken or seafood broth, making sure to stir continuously until the mixture is smooth and free of lumps.
- Cook Potatoes: Add the diced potatoes to the pot and simmer the mixture until the potatoes are tender, about 15 minutes.
- Add Corn and Dairy: Stir in the corn kernels, milk, and heavy cream, combining everything thoroughly.
- Cook Shrimp: Add the shrimp to the pot and cook until they turn pink and are cooked through, about 3-5 minutes. Be careful not to overcook to keep the shrimp tender.
- Finish and Serve: Return the crispy bacon to the pot, season the chowder with salt and black pepper to taste, stir everything together, and serve warm.
Notes
- Do not overcook shrimp to keep them tender and juicy.
- You can use fresh or frozen corn depending on availability.
- Adding fresh herbs like thyme enhances the flavor depth of the chowder.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
