Shrimp Corn Chowder Bacon (Print Format)
A creamy chowder with shrimp, sweet corn, smoky bacon, and fresh herbs in a comforting one-pot meal.
# Ingredients:
→ Pork
01 -
6 slices thick-cut bacon, cut into 1/2-inch pieces
→ Dairy
02 -
1 tablespoon unsalted butter
03 -
2 2/3 cups nonfat milk
04 -
1/3 cup half-and-half
→ Produce
05 -
4 small green onions, thinly sliced, white and green parts separated
06 -
2 stalks celery, diced (about 1/2 cup)
07 -
4 cloves garlic, minced
08 -
1 teaspoon fresh thyme, chopped
→ Seafood
09 -
1 pound frozen peeled and deveined shrimp, thawed
→ Pantry
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon ground black pepper
12 -
2 tablespoons all-purpose flour
13 -
1 can (15 ounces) cream-style corn
14 -
1 1/2 cups fresh or frozen corn kernels (about 3 ears if fresh)
15 -
1/4 teaspoon ground cayenne pepper, plus more to taste
# Steps:
01 -
Cook bacon pieces in a large, deep saucepan over medium heat until crisp, about 6 minutes. Remove with a slotted spoon, drain on paper towels, and set aside. Reserve 1 tablespoon of bacon fat in the pan; discard the rest.
02 -
Melt butter in the reserved bacon fat. Set aside 1/4 cup of the green onion tops for garnish and add remaining green onions and diced celery to the pan. Cook until vegetables are tender, about 3 minutes. Stir in minced garlic, kosher salt, and black pepper; cook until fragrant, about 30 seconds.
03 -
Sprinkle flour over the vegetable mixture and cook, stirring constantly, for 1 minute to form a roux.
04 -
Gradually add nonfat milk, starting with a few splashes to dissolve lumps, then pour in remaining milk while stirring. Add fresh or frozen corn kernels, cream-style corn, and cayenne pepper. Stir and bring to a gentle boil. Simmer until thickened, approximately 5 minutes.
05 -
Stir in shrimp and cook just until opaque and cooked through, about 3 minutes. Remove from heat, then fold in fresh thyme and half-and-half.
06 -
Ladle chowder into bowls. Garnish with reserved bacon pieces, green onion tops, and hot sauce to taste.
# Tips:
01 -
For best texture, avoid overcooking shrimp; they should turn opaque and firm but remain tender.