Shrimp Corn Chowder

Sometimes you meet a soup that makes you feel like you are in 5 star restaurant. THIS is that soup. One bite and you will be WOWED! I used fresh corn in this recipe which truly can only add to it. If you can’t get fresh corn, you can substitute frozen. I was impressed my store still had fresh corn while a snowy blizzard was going on! Score! Don’t skimp on the shrimp, either. We used 1 1/2 pounds of large shrimp from Costco which was just incredible. Even two day later, the soup reheated beautifully. Just be sure to give it a good stir as the cream may separate. Load up the bowls with lots of crisp bacon, chives and scallions before serving. Bon Appetit! 

You’ll Need:

Stockpot

Soup Ladle

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Ingredients

  

• 4 slices bacon diced
• 1 ½ pounds large shrimp peeled and deveined
• 3 cloves garlic diced
• 1 onion diced
• 2 teaspoons smoked paprika or more, to taste
• Kosher salt and freshly ground black pepper to taste
• 4 cups chicken stock
• 3 cobs of corn roasted with 3 T. butter, salt and pepper at 400 degrees until lightly golden. Cut kernels off cob.
• Or use 2 c. frozen corn
• ¼ cup heavy cream
• Chives and scallions chopped for topping

Instructions

 

• Heat a large stockpot over medium heat.
• Add bacon and cook until brown and crispy, about 6-8 minutes.
• Transfer to a paper towel-lined plate.
• Remove extra fat but reserve 1T. in pot.
• Add garlic and onion - stirring frequently about 3 mins.
• Add shrimp, paprika, salt and pepper, to taste
• Remove shrimp once they turn pink to a plate.
• Add chicken stock and corn.
• Bring up to a boil, then lower to a simmer and cook about 10 mins to thicken a bit.
• Add cream and puree a little with an immersion blender. I left a lot of corn chunks and onion!
• Serve with the shrimp.
• Decorate with the bacon, scallions and chives!

Adapted from Damn Delicious-check them out!!!!