Description
A warm, comforting chowder featuring tender shrimp and sweet corn in a creamy broth.
Ingredients
Scale
- 4 slices bacon
- 1 lb shrimp, peeled and deveined
- 1 cup corn (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove from the pot and crumble into pieces, leaving the rendered fat in the pot.
- In the same pot, add the chopped onion and minced garlic. Sauté until soft and fragrant, about 3-4 minutes.
- Stir in the shrimp and corn. Cook until the shrimp are pink and cooked through, roughly 3-5 minutes.
- Pour in the chicken or vegetable broth and bring to a gentle simmer for about 3 minutes.
- Reduce the heat to low and stir in the heavy cream, letting it warm through for about 2 minutes.
- Taste the chowder and season lightly with salt and pepper.
- Ladle into bowls, garnishing with crumbled bacon and a sprinkle of fresh parsley.
Notes
Avoid overcooking the shrimp to prevent them from turning rubbery. If the chowder is too thick, add more broth or cream.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg