Description
A creamy and flavorful chowder made with bacon, shrimp, and corn, perfect for a comforting meal.
Ingredients
- 2 tablespoons unsalted butter
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 pound shrimp, peeled and deveined
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the diced onion to the pot and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in the corn kernels, shrimp, heavy cream, and Old Bay seasoning. Cook for another 5-7 minutes, or until the shrimp are pink and cooked through.
- Season with salt and pepper to taste. Serve hot, garnished with the crispy bacon and chopped parsley.
Notes
- For a spicier chowder, add a pinch of cayenne pepper or diced jalapeños when sautéing the onions.
- Substitute the shrimp with diced chicken or crab for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg