Healthy Recipes | Shrimp and Corn Chowder with Bacon

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Healthy Recipes | Shrimp and Corn Chowder with Bacon

Carol Blair
Wednesday, 18 September 2019

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Thick and Creamy Shrimp Corn Chowder with Bacon is a hearty soup to keep you warm and cosy on a cold winter night.  It is easy, one pot and takes less than 30 minutes to make.Shrimp and Corn Chowder with Bacon is the kind of soup you would need to cosy up on a chilled winter night. It is creamy and comforting. There is shrimp, fresh corn, creamy broth and to make everything better there is bacon. So make a big pot of this creamy deliciousness and settled down on a couch with a bowl full of it.

My husband declared it as one of the best soups to date. In fact, he happily had this for two days in a row. I am telling this because he is not a fan of corn, be it in any form. Strangely since past few months, his food preferences have been changing. Suddenly he started to like papaya, corn and lots of other stuff he never used to like.

Chowder is a creamy soup made ideally with seafood, Potato, onion, garlic and cream. It is said to be from French Origin. It is thick, creamy and chunky. Though Seafood is commonly used in chowder, you will come across a lot of variation. Corn, Chicken, Bacon even vegetable.  Nevertheless, which variation you make, chowder is delicious and extremely satisfying.

Grab a big spoon because you’re going to need it with this hearty chowder.  I don’t play around when it comes to shrimp recipes and want them to be perfect.  I used Wright® Brand Bacon from my local Food Lion (in Atlantic Beach, NC) because the quality of bacon can make or break this recipe.  I look for cuts bacon that are thick-sliced and meaty that aren’t going to shrivel up when fried.  Wright Brand Bacon is hand-selected, hand-trimmed and naturally smoked with wood chips.

Shrimp and Corn Chowder with Bacon

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings: 4 Servings
Calories: 436kcal

Ingredients:

  • 1 Bay leaf
  • 1 tbsp Butter
  • 3 cups Chicken Stock
  • 1 Cup Cream Half and half
  • 1 tbsp minced Garlic
  • 1 tspn Dried Oregano
  • 2-3 sprigs Fresh Thyme
  • 300 grams Shrimps Cleaned
  • 1.5 Cup Fresh Corn Kernels
  • 4-5 Bacon Strips
  • 1 Medium Onion

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Instructions:

  1. First, Start with cooking bacon pieces.  Let it cook until crispy. Keep aside cooked bacon. Discard any extra fat from the pan and save it for later use.
  2. Second, Add Shrimp to the pan and let it cook until it starts to look pink. Remove and keep it aside. 
  3. Next, To the same pan add butter, followed by bay leaf, minced garlic and chopped onion. Cook till the raw smell is gone and onion has softened.
  4. Stir in corn kernels, herbs. Saute for 4-5 minutes on low heat. 
  5. Pour in stock to the pan. Bring everything to a boil. Then let it simmer for 15-20 minutes.
  6. Stir in cooked Shrimps. 
  7. Lower the flame, add cream. Let it simmer for 5 more minutes. 
  8. Stir in crispy bacon. And switch off the flame.
  9. Serve with crusty bread. 



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