Easy Shrimp and Corn Chowder
This easy shrimp corn chowder is creamy, smoky, fresh, and packed with shrimp that makes it feel just a bit special without being fussy.
Ingredients
- 8 slices bacon cut into small pieces and cooked until crisp
- 8 green onions diced with dark green stems removed and set aside
- 4.5 oz green chilies
- 2 tbsp butter
- 2 tbsp flour
- 32 oz chicken broth
- 1 large potato peeled and cut into 1/2" cubes
- 8 oz cooked shrimp deveined and tails removed
- 30 oz canned corn frozen or fresh can also be used
- 1 cup heavy cream
- 2 tsp sea salt
- 1/2 tsp paprika
- 1 tsp garlic powder
Instructions
- Cut your bacon into pieces and then add them to a pan on medium low heat to crisp up. Once crisp, add the pieces to a bowl leaving the grease in the pan.8 slices bacon
- Remove most of the grease from the pan, but leave about 1-2 tablespoons in the pan so that you can use it to sauteed your diced onion. Cook your onion until slightly brown. You are using just the lighter parts of the onion and you can keep the darker parts on the side so that you can add them as a garnish.8 green onions
- Add your butter and let it melt. As soon as it melts, add in your flour and stir.2 tbsp butter, 2 tbsp flour
- Once your flour is completely absorbed into the butter, slowly add in one cup (8oz) of broth. Bring the mixture to a slow boil and let it thicken up. Once it starts to bubble, lower the heat to medium low and start adding the rest of your ingredients, including the remaining broth and most of the bacon. Cook for 15-20 minutes until the potato is soft enough for a fork to go through easily.4.5 oz green chilies, 32 oz chicken broth, 1 large potato, 30 oz canned corn, 2 tsp sea salt, 1/2 tsp paprika, 1 tsp garlic powder
- Put the heat on low and add in your shrimp and heavy cream. Stir. Cook for about 1 minute and your soup is ready to serve.8 oz cooked shrimp, 1 cup heavy cream
- Top soup with reserved bacon and some of the diced green onion.