A Flavorful Journey: Smoky Bacon and Shrimp Corn Chowder

As the seasons transition and the crispness of autumn air begins to fade into the chill of winter, there’s nothing quite like a hearty, warming bowl of soup to comfort the soul. Today, I’m thrilled to share a recipe that not only warms but also delights the palate with its depth of flavor and texture: Smoky Bacon and Shrimp Corn Chowder. This recipe is perfect for those who appreciate a dish that brings both rustic charm and a hint of sophistication to the dinner table.

Why This Recipe Works

The beauty of this Smoky Bacon and Shrimp Corn Chowder lies in its perfect blend of smoky, savory, and slightly spicy flavors. Each spoonful offers a comforting embrace, making it ideal for both quiet family dinners and as a show-stopping course in a festive meal. Whether you’re a seasoned chef or a home cook looking for something new to try, this recipe promises to impress with its rich flavors and satisfying texture.

Ingredients and Kitchen Equipment

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
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 black pepper, to taste
Fresh thyme sprigs for garnish (optional)

Kitchen Equipment:

Large pot or Dutch oven
Slotted spoon
Paper towels
Immersion blender or standard blender

Step-by-Step Cooking Instructions

Prepare the Bacon: In a large pot, cook the bacon pieces over medium heat until crispy, about 8-10 minutes. Remove and set aside on a paper towel-lined plate. Drain all but one tablespoon of bacon fat from the pot.
Cook the Shrimp: In the same pot, add the shrimp and cook until pink, about 3-4 minutes. Remove with a slotted spoon and set aside with the bacon.
Sauté Vegetables: Add onions and garlic to the pot and sauté until onions are soft and translucent, about 3 minutes. Stir in smoked paprika, crushed red pepper, thyme, salt, and pepper.
Simmer the Soup: Add corn, chicken stock, and half and half to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
Blend for Creaminess: Use an immersion blender to blend about half of the soup until creamy. If using a standard blender, be cautious with hot liquids.
Final Touches: Return all ingredients to the pot, adjust seasoning, and heat through. Serve garnished with crispy bacon and fresh thyme sprigs.

Expert Tips and Variations

Dairy-Free Version: Substitute coconut milk for half and half for a dairy-free alternative that adds a slight sweetness.
Vegetarian Adaptation: Omit bacon and shrimp. Use vegetable stock and add roasted red peppers for extra flavor.
Spice Levels: Adjust the amount of crushed red pepper to suit your taste for heat.

Storage and Leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a little extra stock or water if the soup has thickened too much.

Pairing Suggestions

Pair this chowder with a crisp white wine, such as Sauvignon Blanc, or an amber ale that complements the smoky flavor of the bacon. Serve with crusty bread or a light salad for a complete meal.

FAQs

Q: Can I make this soup ahead of time? A: Absolutely! Prepare a day in advance to allow flavors to meld.

Q: Is this recipe gluten-free? A: Yes, as long as you ensure that the chicken stock and bacon are gluten-free, this recipe should be suitable.

Ready to Dive In?

I hope this Smoky Bacon and Shrimp Corn Chowder becomes a new favorite in your home. It’s a testament to the power of simple ingredients coming together to create a feast for the senses. If you try this recipe, I’d love to hear about it! Share your experiences and photos, and don’t forget to subscribe to the blog for more delicious recipes and tips. Happy cooking!

BACON, SHRIMP AND CORN CHOWDER

Author: admin

Print Recipe

Description

Just whipped up this delicious Bacon, Shrimp, and Corn Chowder – a perfect comfort meal!

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

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 black pepper, to taste

Fresh thyme sprigs for garnish, if desired (optional)

Instructions

In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy (about 8 to 10 minutes), stirring frequently. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.

Add shrimp to the pot and cook until pink (about 3 to 4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot.

Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent.

Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently for 2 minutes.

Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.

Using an immersion blender, blend about half of the soup until creamy. If you don’t have an immersion blender, blend 2 cups of soup in a blender and pulse until creamy (exercise caution while blending hot liquids – blend small amounts at a time and hold down the top of blender pitcher while blending because there is a risk of the top blowing off and hot liquids to blow out!) and return to pot and stir well.

Serve with shrimp and sprinkle with bacon pieces.

Garnish with fresh thyme sprigs, if desired.

Nutrition

Serving Size: 4 servings
Calories: 450 KCAL