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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Bacon, Shrimp and Corn Chowder Recipe

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This recipe for Bacon, Shrimp and Corn Chowder is from The Bethany Fern Nell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 slices Hickory Smoked Bacon, cut into small pieces
1 pound medium shrimp, peeled and deveined
2 c. chopped onion
1 TBSP fresh minced garlic
1 tsp smoked paprika
˝ tsp dried thyme
Pinch of crushed red pepper
2˝ c. frozen corn kernels
3 c. chicken stock
1 c. half and half
Salt and pepper to taste
Fresh thyme springs for garnish, if desired
Directions:
Directions:
In large pot or Dutch oven over medium heat, fry the bacon pieces until crispy. Transfer to a plate lined with paper towel. Drain off fat from pot, leaving 1 TBPS. Add shrimp to pot and cook until pink (about 3-4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot. Add onions and garlic. Sauté for 3 minutes or until onions are soft. Add paprika, red pepper, thyme, salt and pepper. Cook, stirring frequently, for 2 minutes. Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat and simmer for 15 minutes. 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; stir well. Serve with shrimp and bacon pieces added, garnish with thyme if desired.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
First made in January 2020, perfect winter day soup! #soupisgoodfood

 

 

 

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