Shrimp Corn Chowder
Thick and Creamy Shrimp Corn Chowder with Bacon is a hearty soup to keep you warm and cosy on a cold winter night. It is easy, one pot and takes less than 30 minutes to make.
Nutrition Facts
Ingredients
Instructions
Cook bacon until crispy. Take out the bacon, keep it aside. Retain about 1 tablespoon of bacon dripping in the pan and discard the rest.
To the bacon fat, add shrimp and saute over high heat for about 2-3 minutes.
To the same pan add butter, followed by chopped onion and minced garlic. Cook till the raw smell is gone and the onion has softened.
Stir in the flour. Saute for a couple of minutes.
Slowly add half of the stock and continue stirring with a spatula with the other hand to avoid any lumps.
The mixture will start to thicken fast, pour in the rest of the stock, and keep stirring until there are no lumps. let it come to a slight boil.
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Continue Reading at Theflavoursofkitchen →Chef's Notes
If using frozen corn, use 2.5 – 3 cups of corn.
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Reviews from the Original Source
Delicious! I added a little apple smoked salt at the end to enhance the bacon..also, I deglazed the pan after cooking shrimp with buttery Chardonnay! Fantastic
Made this for lunch today. It was delicious! I did make a few minor alterations - cut the thyme in half, used almost a full tsp of red pepper flakes, doubled the garlic, extra bacon and added about 1 1/2 C chopped potatoes. My husband said it was delicious which is high praise since I'm not much of a cook. ;-)
Very good! I needed a little more quantity so increased the roux mixture and more broth plus added a few carrot slices. Will make this again!
Absolutely delish! Fairly simple too which is nice :)
Instructions do but say when to add the oregano and thyme. I added then along with the bay leaf and garlic.
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