Shrimp and Corn Chowder
Ingredients
- 4 slices bacon, diced
- 1 pound medium shrimp, peeled and deveined
- 3 cloves garlic, diced
- 1 onion, diced
- 2 teaspoons smoked paprika, or more, to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- 4 cups chicken stock
- 2 cups corn kernels, frozen, canned or roasted
- 1 bay leaf
- ¼ cup heavy cream
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 1
Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
- 2
Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- 3
Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
- 4
Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add heavy cream and puree with an immersion blender.
- 5
Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.
