Bacon, Shrimp and Corn Chowder

By on February 2, 2020

Crispy bacon, perfectly cooked shrimp and corn are the ultimate comfort foods in this creamy chowder!

Ingredients

  • 5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups chopped yellow onion
  • 1 tablespoon fresh minced garlic
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Pinch crushed red pepper
  • 2–1/2 cups frozen corn kernels
  • 3 cups chicken stock
  • 1 cup half and half
  • Salt and pepper, to taste
  • Fresh thyme sprigs for garnish, if desired

Instructions

1. In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.

2. Add shrimp to the 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.

3. Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent.

4. Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently for 2 minutes.

5. Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.

6. 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 at a time in a blender and pulse until creamy. Return to pot and stir well.

7. Serve with shrimp and sprinkle with bacon pieces.

8. Garnish with fresh thyme sprigs.