Dive into a world of rich flavors with our Bacon, Shrimp, and Corn Chowder. This hearty bowl brings together the smokiness of hickory bacon, succulent shrimp, and sweet corn in a creamy, soul-warming chowder. Bursting with spices and seasoned to perfection, this recipe is a celebration of comfort and coastal elegance, making it an ideal choice for both cozy dinners and impressive gatherings.
Picture this: a kitchen filled with the irresistible aroma of sizzling bacon and succulent shrimp. Our Bacon, Shrimp, and Corn Chowder started as a culinary experiment but quickly became a cherished family favorite. The combination of crispy bacon, perfectly cooked shrimp, and the creamy corn-infused broth became the star of our dinner table. Each spoonful tells a story of coastal charm and indulgence, making it a must-try for seafood enthusiasts and comfort food lovers alike.
Why This Sea-inspired Chowder Deserves a Spot on Your Table:
- Hickory Smoked Bacon Bliss: Wright Brand Bacon adds a delightful smokiness, elevating the overall richness of the chowder.
- Succulent Shrimp Sensation: Fresh, plump shrimp bring a burst of coastal flavors, perfectly complementing the hearty bacon.
- Cornucopia of Flavors: The combination of sweet corn, smoked paprika, and dried thyme creates a symphony of tastes that dance on your palate.
- Creamy Elegance: The half and half infusion, blended to perfection, results in a velvety, luscious chowder that’s both comforting and indulgent.
- Simple Yet Sophisticated: Impress your guests with this easy-to-make yet sophisticated chowder that looks and tastes like a culinary masterpiece.
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 minced fresh garlic
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Pinch of crushed red pepper
- 2 1/2 cups frozen corn kernels
- 3 cups chicken stock
- 1 cup half and half
- Salt and black pepper, to taste
- Fresh thyme sprigs for garnish, if desired (optional)
Instructions:
- Cook the Bacon:
- In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy (about 8 to 10 minutes), stirring frequently. Transfer to a plate lined with paper towels. Drain off fat from the pot, leaving 1 tablespoon.
- Prepare the Shrimp:
- Add shrimp to the pot and cook until pink (about 3 to 4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave the juices in the pot.
- Saute Onions and Garlic:
- Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent.
- Season and Add Ingredients:
- Add paprika, crushed 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 to medium-low and simmer for 15 minutes.
- Blend the Chowder:
- 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 (exercise caution while blending hot liquids – blend small amounts at a time and hold down the top of the blender pitcher while blending to prevent accidents) and return to the pot, stirring well.
- Serve:
- Serve the chowder with shrimp and sprinkle with bacon pieces.
- Garnish with fresh thyme sprigs, if desired.
Notes: Exercise caution while blending hot liquids, and be sure to blend in small batches if using a traditional blender. Feel free to adjust the spice levels and experiment with additional seafood or herbs to suit your taste preferences.
