Bacon corn chowder with shrimp recipes - Main course

Author: Ana Cumings

Main course Low sugar Nutfree Weeknight meals Winter

Shrimp & Bacon Corn Chowder is the creamiest, silkiest chowder you've ever had: hearty potatoes, savory bacon, tender shrimp, and sweet corn all in one bite. Smoky, sweet, and loaded with juicy shrimp, golden corn, and bacon.

Shrimp and Bacon Corn Chowder
Shrimp & Bacon Corn Chowder
Shrimp Corn Chowder with Bacon
Shrimp Corn Chowder

Shrimp and Bacon Corn Chowder

Rich and creamy shrimp and bacon corn chowder with fresh veggies and flavors so bold and tasty you'll want to eat this soup all year round!
Provided by: Tiffany
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 14

Ingredients:

4 slices bacon (chopped)
3 teaspoons minced garlic
1 pound large shrimp (de-veined and tails removed)
1 15-ounce can corn (drained)
½ cup sliced carrots
2 ribs celery (chopped)
½ teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt (or to taste)
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes ((optional))
1 pound baby red potatoes (quartered, (pieces should be no bigger than 1 inch max))
3 cups chicken or vegetable broth
1 cup heavy cream (or half and half, (see note))

Nutrition:

How to cook:

Add bacon to a large pot and cook over medium-high heat for 4-8 minutes until crisp. Transfer to a towel-lined plate and set aside.
Add garlic and shrimp to pot and cook over medium heat for 3-4 minutes until garlic is fragrant and begins to brown and shrimp turns opaque.
Add corn, carrots, celery, onion powder, paprika, salt, pepper, Italian seasoning, potatoes, and chicken/vegetable broth and stir to combine. Bring to a boil, then pour in heavy cream. Simmer for 10-12 minutes until potatoes are tender. Stir in bacon and cook another 2-3 minutes.
Garnish with chopped parsley or thyme and cracked black pepper, and serve.

Notes: Bacon-Corn Chowder with Shrimp Recipe, Serve this hearty chowder with shrimp as either a light Bacon-Corn Chowder with Shrimp | MyRecipes.com Best Soup Recipes, Chili Recipes.

Tags:

bacon corn chowder with shrimp shrimp corn chowder with bacon shrimp and bacon corn chowder

Shrimp, Bacon and Corn Chowder

Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to Duration: 17:38

Shrimp & Bacon Corn Chowder

Shrimp & Bacon Corn Chowder is the creamiest, silkiest chowder you've ever had: hearty potatoes, savory bacon, tender shrimp, and sweet corn all in one bite.
Total time: 70 minutes
Prep time: 25 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 17

Ingredients:

6 slices bacon, cut into 1" pieces
1 lb. shrimp, peeled, deveined, and tails removed
1 tsp. paprika
1/4 tsp. cayenne
Kosher salt
Freshly ground black pepper
3 tbsp. butter
1 medium yellow onion, chopped
2 cloves garlic, minced
3 tbsp. all-purpose flour
4 c. low-sodium chicken broth
2 c. water
1 lb. baby potatoes, quartered
1 tsp. fresh thyme leaves
3 c. frozen corn
1 c. heavy cream
2 green onions, thinly sliced

How to cook:

In a large pot over medium heat, cook bacon pieces until crispy. Using a slotted spoon, remove from pot and place on a paper towel lined plate.
To same pot, add shrimp. Season with paprika, cayenne, salt, and pepper. Cook until opaque, 2 minutes. Remove from pot and keep warm.
To same pot, melt butter. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more.
Add flour and stir until onion is well coated. Slowly whisk in broth. Add water, potatoes, and thyme and bring to a boil. Season with salt and pepper.
Reduce heat and let simmer until potatoes are fork tender, 15 minutes.
Add corn, heavy cream, and green onions to pot and bring to a simmer. Add bacon and shrimp and cook until warmed through, 5 minutes.

Notes: Shrimp Bacon and Corn Chowder, Ingredients · 1 (12 oz. pkg) frozen shrimp (uncooked, peeled, deveined), thawed · 3 Tbsp. olive oil, divided · 2 ribs of celery, chopped · 1 medium

Shrimp Corn Chowder with Bacon

This shrimp corn chowder with bacon is perfect to satisfy all those soup cravings during summer. Made with seasoned shrimp, bacon crumbles, corn, lots of veggies and potatoes. Try this easy and delicious corn chowder recipe!
Provided by: Tania
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 17

Ingredients:

4 to 6 slices bacon
1 pound large shrimp, deveined and tails removed
1 tablespoon unsalted butter
2 stalks celery, diced
2 medium carrots, diced
1 small yellow onion, diced
3 cloves garlic, minced
2 teaspoons fresh thyme leaves
1/2 teaspoon dried oregano
2 teaspoons smoked paprika
2 cups whole milk
3 tablespoons all-purpose flour
3 to 4 medium red potatoes, skin-on, cubed into 1/2 inch pieces
3 1/2 cups sweet corn kernels ((canned or fresh))
3 cups chicken broth, plus more as needed
Salt and pepper to taste
Parsley for garnish

How to cook:

In a large Dutch oven, cook bacon until cooked through and crispy on medium heat. Drain on a paper towel. Crumble and set aside.
Drain any excess fat from the Dutch oven, leaving about 2 tablespoons. Add shrimp and cook about 2-3 per side or until cooked through, and season with salt and pepper to taste. Transfer to a plate and set aside.
On the same Dutch oven, heat 1 tablespoon butter to medium heat. Add celery, carrot, onions and cook until softened, stirring often, about 8 minutes. Add garlic, thyme, oregano, and paprika. Stir and cook until fragrant, about 1-2 minutes.
Add the all-purpose flour and stir to coat the vegetables, and cook about 30 seconds. Add the milk. Bring to a light boil and then reduce to a simmer, stirring until thickened.
Stir in the chicken stock, potatoes, and corn. Bring to a boil and then simmer for about 15-20 minutes or until potatoes are tender. If the soup is too thick, add more broth until desired consistency. Season with more salt and pepper if needed.
Serve with shrimp, bacon, and parsley. Sprinkle some paprika if you prefer.

Notes: Shrimp & Bacon Corn Chowder - 5* trending recipes with videos, Shrimp & Bacon Corn Chowder · In a large pot over medium heat, cook bacon pieces until crispy. · To same pot, add shrimp. · To same pot, melt

Shrimp Corn Chowder

Shrimp Corn Chowder with Bacon. A creamy, one-pot meal that's quick and easy to make! Smoky, sweet, and loaded with juicy shrimp, golden corn, and bacon.
Provided by: Erin Clarke / Well Plated
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

6 slices thick-cut bacon (cut into 1/2-inch pieces)
1 tablespoon unsalted butter
4 small green onions (thinly sliced, with white and green parts divided)
2 stalks celery (diced (about 1/2 cup))
4 cloves garlic (minced)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
2 2/3 cups nonfat milk
1 1/2 cups fresh or frozen corn kernels (about 3 ears if using fresh)
1 can cream-style corn ((15 ounces))
1/4 teaspoon ground cayenne pepper (plus additional to taste)
1 pound frozen peeled & deveined shrimp (any size you like, thawed)
1 teaspoon chopped fresh thyme
1/3 cup half-and-half
Hot sauce (optional for serving)

Nutrition:

How to cook:

Cook the bacon in a dutch oven or large, deep saucepan over medium heat until crisp, about 6 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon bacon fat.
Add the butter to the pot and let it melt. Set aside 1/4 cup of the sliced green onion tops for serving, then add the rest of the green onions. Add the celery. Cook, stirring occasionally, until the veggies are tender, about 3 minutes, then stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds.
Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the milk, a few splashes at a time at first, stirring out any lumps. Stream in the rest of the milk, then add the corn kernels, cream-style corn, and cayenne. Stir and bring to a gentle boil. Let bubble until thickened, about 5 minutes. Stir in the shrimp and continue cooking just until the shrimp are done, about 3 minutes. Remove from the heat, then stir in the thyme and half-and-half. Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired.

Notes: Shrimp Corn Chowder with Bacon, 4 to 6 slices bacon · 1 pound large shrimp, deveined and tails removed · 1 tablespoon unsalted butter · 2 stalks celery, diced · 2 medium carrots,