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Shrimp Corn Chowder

Shrimp Corn Chowder

Cost $12, save $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Main ingredients

    • 🥓 6 slices bacon
    • 🧅 1 cup chopped onion
    • ½ cup chopped celery
    • 🧄 1 teaspoon minced garlic
    • 1 teaspoon fresh thyme
    • 🌽 4 cups frozen corn kernels, thawed
    • 2 cups chicken broth
    • ½ cup half-and-half
    • 🧂 ½ teaspoon salt
    • ½ teaspoon black pepper
    • 🦐 1 pound fresh peeled and deveined shrimp

STEPS

1

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper towel-lined plate. Drain and discard excess grease.

2

Crumble 4 slices of bacon into the same skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until vegetables are soft, about 5 minutes. Transfer mixture to a large pot. Add corn and chicken broth; bring to a boil. Cook soup until flavors combine, about 5 minutes.

3

Pour 2 cups of soup into a blender. Cover and hold the lid down; purée until smooth. Return puréed soup to the pot. Stir in half-and-half, salt, and pepper; bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.

4

Ladle soup into bowls. Crumble remaining 2 slices of bacon on top and serve.

NUTRIENTS

Per 1 serving

🔥

366

Calories

  • 30
    Protein
  • 40
    Carbs
  • 12
    Fats

💡 For a spicier kick, add a dash of hot pepper sauce like Tabasco when serving.Use fresh corn instead of frozen for a slightly sweeter taste.To lighten the recipe, consider using turkey bacon and a milk alternative for the half-and-half.