An easy, creamy chowder that’s incredibly smoky, sweet and packed with tons of flavor!
4.9 stars (14 ratings)
Ingredients
4slicesbacon, diced
1poundmedium shrimp, peeled and deveined
3clovesgarlic, diced
1onion, diced
2teaspoonssmoked paprika, or more, to taste
½teaspoondried oregano
½teaspoondried basil
¼teaspooncrushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
4cupschicken stock
2cupscorn kernels, frozen, canned or roasted
1bay leaf
¼cupheavy cream
2tablespoonschopped fresh parsley leaves
Instructions
Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add heavy cream and puree with an immersion blender.
Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.