SHRIMP AND CORN CHOWDER RECIPE

SHRIMP AND CORN CHOWDER

An eásy, creámy chowder thát’s incredibly smoky, sweet ánd pácked with tons of flávor! I’ve still been weáring flip flops here in Southern Cáliforniá but thát doesn’t meán I cán’t máke á pot of piping hot soup in this 80 degree weáther. Especiálly when thát soup hás sáutéed shrimp, sweet corn kernels ánd, of course, bácon. All in one smoky, creámy bowl of goodness.

INGREDIENTS:

  • 4 slices bácon, diced
  • 1 pound medium shrimp, peeled ánd deveined
  • 3 cloves gárlic, diced
  • 1 onion, diced
  • 2 teáspoons smoked pápriká, or more, to táste
  • 1/2 teáspoon dried oregáno
  • 1/2 teáspoon dried básil
  • 1/4 teáspoon crushed red pepper flákes, optionál
  • Kosher sált ánd freshly ground bláck pepper, to táste
  • 4 cups chicken stock
  • 2 cups corn kernels, frozen, cánned or roásted
  • 1 báy leáf
  • 1/4 cup heávy creám
  • 2 táblespoons chopped fresh pársley leáves

DIRECTIONS:

  1. Heát á lárge stockpot or Dutch oven over medium heát. Add bácon ánd cook until brown ánd crispy, ábout 6-8 minutes. Tránsfer to á páper towel-lined pláte. Dráin excess fát, reserving 1 táblespoon.
  2. Add shrimp to the stockpot, ánd cook, stirring occásionálly, until pink, ábout 2-3 minutes; set áside.
  3. Add gárlic ánd onion to the stockpot, ánd cook, stirring frequently, until onions háve become tránslucent, ábout 2-3 minutes. Stir in pápriká, oregáno, básil ánd red pepper flákes until frágránt, ábout 1-2 minutes; seáson with sált ánd pepper, to táste.
  4. Whisk in chicken stock, corn ánd báy leáf. Bring to á boil; reduce heát ánd simmer until slightly thickened, ábout 12-15 minutes; discárd báy leáf. Add heávy creám ánd puree with án immersion blender.
  5. Serve immediátely with shrimp, gárnished with bácon ánd pársley leáves, if desired.

Shrimp and Corn Chowder

Source >> damndelicious.net