Description
A rich and hearty chowder combining juicy shrimp, crispy bacon, sweet corn, and tender potatoes in a creamy, flavorful broth perfect for cozy meals.
Ingredients
Seafood
- 1 lb shrimp, peeled and deveined
Meat
- 4 slices bacon, chopped
Vegetables
- 2 cups corn kernels (fresh or frozen)
- 2 cups diced potatoes
- 1 small onion, chopped
Dairy & Pantry
- 2 tablespoons butter
- 2 cups chicken or seafood broth
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons flour (use gluten-free if needed)
- Salt and black pepper to taste
Instructions
- Cook Bacon: Cook chopped bacon in a large pot over medium heat until crispy. Remove the bacon pieces and set aside, leaving the rendered bacon fat in the pot.
- Sauté Onion: Add butter to the pot with the bacon fat and melt it. Add chopped onion and sauté until soft and translucent, about 3-5 minutes.
- Create Roux: Stir in the flour with the onions and cook for about 1 minute, stirring constantly to eliminate the raw flour taste.
- Add Broth: Gradually whisk in the chicken or seafood broth, mixing continuously until the mixture is smooth and begins to thicken.
- Cook Potatoes: Add the diced potatoes to the pot and simmer over medium heat until the potatoes are tender, about 10-15 minutes.
- Add Corn and Dairy: Stir in the corn kernels, milk, and heavy cream, mixing well to combine everything evenly.
- Cook Shrimp: Add the peeled and deveined shrimp to the chowder and cook until shrimp turn pink and opaque, typically 3-5 minutes, being careful not to overcook.
- Finish and Serve: Return the crispy bacon to the pot, season the chowder with salt and black pepper to taste, stir gently, and serve the chowder warm.
Notes
- Do not overcook the shrimp to keep them tender and juicy.
- Use fresh or frozen corn depending on availability.
- Consider adding fresh herbs like thyme for an extra depth of flavor.
- To make gluten-free, substitute regular flour with gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
