Looking for a warm and hearty dish that packs rich, savory flavors? This Smoky Bacon and Shrimp Corn Chowder is the perfect combination of comfort and indulgence. With a delightful blend of crispy bacon, tender shrimp, and sweet corn, this chowder will satisfy your cravings on any chilly evening. The smoky hint from paprika and the richness of half-and-half make it an irresistible bowl of comfort, ideal for any occasion. Whether you’re serving it as a main course or an appetizer, this chowder will quickly become a family favorite.
Ingredients:
- 5 slices hickory-smoked bacon, cut into small pieces
- 1 pound of medium-sized shrimp, with shells removed and deveined
- 2 cups yellow onion, finely chopped
- 1 tablespoon fresh garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Pinch of crushed red pepper (optional, for a bit of heat)
- 2 ½ cups frozen corn kernels
- 3 cups chicken stock
- 1 cup half-and-half
- Salt and black pepper, to taste
- Fresh thyme sprigs, for garnish (optional)
Instructions:
- Prepare the Bacon: Place a large pot over medium heat and add the diced bacon. Cook until it becomes crispy and golden, approximately 5 to 7 minutes. Remove the bacon pieces with a slotted spoon and set them aside, leaving the bacon fat in the pot.
- Sauté the Vegetables: In the same pot, add the chopped onions and cook in the bacon fat until softened, about 4-5 minutes. Stir in the minced garlic, smoked paprika, thyme, and crushed red pepper. Continue cooking for an additional 1 to 2 minutes, allowing the aroma to develop.
- Add the Corn and Stock: Pour in the frozen corn kernels and chicken stock. Mix well and bring the blend to a gentle simmer. Allow it to cook for approximately 10 minutes, giving the flavors time to harmonize.
- Cook the Shrimp: Add the shrimp to the pot and cook for 3-4 minutes until they turn pink and are fully cooked.
- Finish the Chowder: Stir in the half-and-half and season with salt and black pepper to taste. Allow the chowder to simmer for an additional 5 minutes, until it thickens a bit.
- Serve: Ladle the chowder into bowls, and top with the crispy bacon pieces. Garnish with fresh thyme sprigs, if desired. Serve hot and enjoy the rich, smoky flavors of this comforting chowder.
Conclusion:
This Smoky Bacon and Shrimp Corn Chowder brings together a variety of textures and flavors to create a warm and comforting dish that’s perfect for cold nights. The savory bacon, succulent shrimp, and sweet corn create an unforgettable taste experience, while the spices and creamy half-and-half add layers of richness and warmth. It’s a simple yet sophisticated chowder that will leave your family and guests asking for seconds.
Smoky Bacon and Shrimp Corn Chowder: A Cozy Comfort Food Classic
Ingredients
- 5 slices hickory-smoked bacon cut into small pieces
- 1 pound of medium-sized shrimp with shells removed and deveined
- 2 cups yellow onion finely chopped
- 1 tablespoon fresh garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Pinch of crushed red pepper optional, for a bit of heat
- 2 ½ cups frozen corn kernels
- 3 cups chicken stock
- 1 cup half-and-half
- Salt and black pepper to taste
- Fresh thyme sprigs for garnish (optional)
Instructions
- Prepare the Bacon: Place a large pot over medium heat and add the diced bacon. Cook until it becomes crispy and golden, approximately 5 to 7 minutes. Remove the bacon pieces with a slotted spoon and set them aside, leaving the bacon fat in the pot.
- Sauté the Vegetables: In the same pot, add the chopped onions and cook in the bacon fat until softened, about 4-5 minutes. Stir in the minced garlic, smoked paprika, thyme, and crushed red pepper. Continue cooking for an additional 1 to 2 minutes, allowing the aroma to develop.
- Add the Corn and Stock: Pour in the frozen corn kernels and chicken stock. Mix well and bring the blend to a gentle simmer. Allow it to cook for approximately 10 minutes, giving the flavors time to harmonize.
- Cook the Shrimp: Add the shrimp to the pot and cook for 3-4 minutes until they turn pink and are fully cooked.
- Finish the Chowder: Stir in the half-and-half and season with salt and black pepper to taste. Allow the chowder to simmer for an additional 5 minutes, until it thickens a bit.
- Serve: Ladle the chowder into bowls, and top with the crispy bacon pieces. Garnish with fresh thyme sprigs, if desired. Serve hot and enjoy the rich, smoky flavors of this comforting chowder.