Bacon, Shrimp and Corn Chowder

This hearty Bacon, Shrimp & Corn Chowder is a comforting and flavorful dish that’s perfect for any occasion. Combining crispy bacon, tender shrimp, and sweet corn in a creamy broth, this chowder offers a satisfying blend of savory and slightly sweet flavors.

The addition of smoked paprika and fresh thyme adds depth and aroma, making each spoonful a delight. Whether you’re serving it as a cozy dinner or a special treat, this chowder is sure to warm you up and please your taste buds.

Bacon, Shrimp and Corn Chowder

Ingredients:

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 minced fresh garlic

1 teaspoon smoked paprika

½ teaspoon dried thyme

Pinch crushed red pepper

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, if desired (optional)

Instructions:

Cook the Bacon: In a large pot or Dutch oven, cook the bacon pieces over medium heat until they are crispy, which should take around 8 to 10 minutes. Stir frequently to ensure even cooking. Once crispy, transfer the bacon to a paper towel-lined plate to drain. Leave about 1 tablespoon of bacon fat in the pot.

Prepare the Shrimp: Add the shrimp to the pot and cook until they turn pink, which will take about 3 to 4 minutes. Stir occasionally. Use a slotted spoon to remove the shrimp from the pot and place them on the same plate as the bacon. Retain the juices in the pot.

Sauté the Vegetables: Add the chopped onions and minced garlic to the pot. Cook for about 3 minutes, or until the onions become soft and translucent.

Add Spices: Stir in the smoked paprika, crushed red pepper, dried thyme, salt, and black pepper. Continue cooking for 2 minutes, stirring frequently to blend the flavors.

Combine Ingredients: Add the corn, chicken stock, and half and half to the pot. Stir everything together and bring to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 15 minutes.

Blend the Soup: Use an immersion blender to blend about half of the soup until it becomes creamy. If you don’t have an immersion blender, carefully transfer 2 cups of the soup to a blender, blend until smooth, and then return it to the pot. Be cautious with hot liquids when blending—blend in small batches and hold the lid down tightly to prevent spills.

Serve: Ladle the chowder into bowls. Top with the reserved shrimp and crispy bacon pieces.

Garnish: Optionally, garnish with fresh thyme sprigs before serving.

Notes:

Texture Variation: Blending part of the soup gives it a creamy texture while leaving some of the corn and shrimp pieces whole for added texture. Adjust blending based on personal preference.

Bacon Crispiness: For the crispiest bacon, cook it until it’s fully crisp before removing it from the pot. This adds a nice crunch when served as a topping.

Shrimp Cooking: Be careful not to overcook the shrimp; they should turn pink and opaque but still be tender. Remove them from the pot as soon as they’re cooked to prevent them from becoming rubbery.

Seasoning Adjustments: Taste the chowder before serving and adjust seasoning as needed. The smoked paprika and crushed red pepper can be adjusted to match your preferred spice level.

Half and Half Substitute: If you want a lighter version, you can substitute the half and half with milk or a dairy-free alternative. For a richer chowder, consider using heavy cream.

Corn Type: Frozen corn kernels are used for convenience, but fresh corn can also be used if it’s in season.

Garnish: Fresh thyme sprigs add a lovely touch of flavor and presentation. If you prefer, you can also garnish with additional crispy bacon pieces or a sprinkle of fresh parsley.

Storage: This chowder keeps well in the refrigerator for a few days and can be reheated gently on the stove. Avoid boiling to prevent the shrimp from becoming overcooked.

Thickening: If you prefer a thicker chowder, you can add a slurry of cornstarch and water or let it simmer longer to reduce and thicken naturally.

Serving Suggestion: Serve the chowder with crusty bread or crackers for a complete and satisfying meal.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use fresh corn instead of frozen?

Yes, you can use fresh corn.

You’ll need about 2-3 ears of corn.

Remove the kernels from the cob and add them to the chowder in place of the frozen corn.

Fresh corn will add a slightly different texture but will work well.

Can I substitute the half and half with a lighter option?

Yes, you can substitute half and half with milk or a plant-based milk like almond or oat milk.

Keep in mind that using milk might result in a slightly less creamy texture.

Is there a way to make this recipe gluten-free?

Yes, the recipe is naturally gluten-free as long as you ensure the chicken stock is gluten-free.

Check the label of the chicken stock or use a certified gluten-free option.

Can I make this chowder ahead of time?

Yes, you can make the chowder ahead of time.

Store it in an airtight container in the refrigerator for up to 3 days.

Reheat on the stove over low heat, stirring occasionally.

The chowder may thicken as it sits; add a bit more chicken stock or water to reach your desired consistency.

How can I thicken the chowder if it’s too thin?

If the chowder is too thin, you can thicken it by blending a portion of the soup with an immersion blender, or by adding a slurry of cornstarch and water.

To make a slurry, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, and stir it into the soup.

Let it simmer until it thickens.

Can I use other types of seafood instead of shrimp?

Yes, you can substitute other seafood like crab, lobster, or scallops.

Adjust the cooking time as needed depending on the seafood you use.

Ensure that the seafood is cooked through before serving.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

For longer storage, you can freeze the chowder in a freezer-safe container for up to 3 months.

Thaw in the refrigerator before reheating.

Can I make this recipe dairy-free?

To make the recipe dairy-free, you can substitute the half and half with a non-dairy cream or milk substitute like coconut milk or almond milk.

Omit the butter, or use a dairy-free alternative.

Can I use bacon alternatives for a lower fat option?

Yes, you can use turkey bacon or pancetta as a lower-fat alternative to regular bacon.

Adjust the cooking time as needed based on the type of bacon or bacon substitute used.

What can I use as a garnish instead of fresh thyme?

If you don’t have fresh thyme, you can use chopped parsley, chives, or green onions as a garnish.

For added flavor, a sprinkle of additional crumbled bacon or a drizzle of hot sauce can also enhance the dish.