" Bacon, Shrimp and Corn Chowder


Bacon, Shrimp and Corn Chowder


  • 5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups chopped yellow onion
  • 1 tablespoon fresh minced garlic
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Pinch crushed red pepper
  • 2-1/2 cups frozen corn kernels
  • 3 cups chicken stock
  • 1 cup half and half
  • Salt and pepper, to taste
  • Fresh thyme sprigs for garnish, if desired


  • in a very giant pot or Dutch kitchen appliance over medium heat, fry the bacon items till tender. Transfer to a plate lined with paper towels. Drain off fat from pot, effort one tablespoon.
  • Add shrimp to the pot and cook till pink (about 3-4 minutes), stirring oft. take away shrimp with a slotted spoon and augment the plate with the bacon. Leave juices in pot.
  • Add onions and garlic. Sauté for concerning three minutes, or till onions ar soft and clear.
  • Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring oft for two minutes.
  • Add corn, stock and 0.5 and 0.5. Stir to mix. waken a boil. cut back heat to medium-low and simmer for quarter-hour.
  • mistreatment Associate in Nursing immersion liquidiser, mix concerning 1/2 the soup till creamy. If you don’t have Associate in Nursing immersion liquidiser, mix two cups of soup in a very liquidiser and pulse till creamy (exercise caution whereas mixing hot liquids – mix little amounts at a time and hold down the highest of liquidiser pitcher whereas mixing as a result of there's a risk of the highest processing off and hot liquids to blow out!) and come back to pot and stir well.
  • Serve with shrimp and sprinkle with bacon items.
  • Garnish with contemporary thyme sprigs, if desired.

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