Description
Shrimp Corn Chowder with Bacon is a deliciously rich and creamy dish that brings together fresh shrimp, sweet corn, and tender red potatoes in a luscious broth. The addition of crispy bacon bits adds a savory crunch, while green onions provide a fresh finish. Perfect for a cozy dinner or a special occasion, this chowder is sure to satisfy your cravings for comfort food any day of the week.
Ingredients
Scale
- 6 slices bacon
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 1/2 cups half-and-half
- 1 pound red potatoes, diced
- 1 1/2 cups frozen corn kernels
- 1 pound large shrimp, peeled and deveined
- Salt and black pepper to taste
- 3 green onions, sliced
Instructions
- In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving some fat in the pot.
- Add butter to the bacon fat; sauté onion and celery for 5-7 minutes. Stir in garlic and cook for an additional minute.
- Mix in flour to create a roux; cook for one minute.
- Gradually whisk in chicken broth and half-and-half until smooth.
- Add diced potatoes and corn; bring to a simmer. Cover and cook for 15-20 minutes until potatoes are tender.
- Stir in shrimp; cook uncovered for 3-5 minutes until shrimp are pink.
- Season with salt and pepper; add half the bacon and green onions.
- Serve hot, garnished with remaining bacon and green onions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 220mg