Shrimp and Corn Chowder

  • 5 slices thick-cut bacon, cut into small pieces
  • 8 oz. medium shrimp, peeled and deveined
  • 2 c. chopped yellow onion
  • 3 cloves garlic, minced
  • 1 tsp. smoked paprika
  • ½ tsp. dried thyme
  • Pinch crushed red pepper
  • 2 c. frozen corn kernels
  • 3 c. chicken stock
  • 1 c. half and half
  • Salt and pepper, to taste

In a large stockpot over medium heat, fry the bacon pieces until crispy. Transfer to a plate lined with paper towels; set aside.

Add the shrimp to the pot and cook until pink (about 3-4 minutes), stirring frequently. Remove the shrimp with a slotted spoon and add to the plate with the bacon.

Add the onions and garlic to the pot; sauté for about 5 minutes, or until the onions are soft and translucent. Add the smoked paprika, crushed red pepper, thyme, salt, and pepper; cook, stirring frequently, for 2 minutes. Add the corn and chicken stock; stir to combine. Bring to a boil; reduce the heat to medium-low and simmer for 15 minutes.

Add the half and half. Using an immersion blender, blend about half of the soup until creamy. If you don't have an immersion blender, blend 2 cups of soup in a blender and pulse until creamy and return to pot and stir well.

Serve with the shrimp and sprinkle with the bacon pieces.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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