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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!