Shrimp and Corn Chowder
Shrimp and Corn Chowder takes approximately 40 minutes from beginning to end. For $3.95 per serving, you get a main course that serves 4. One portion of this dish contains around 35g of protein, 20g of fat, and a total of 427 calories. This recipe from Damn Delicious requires kosher salt, red pepper flakes, fresh parsley leaves, and corn kernels. 182760 people found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is super. Try Shrimp Corn Chowder, Shrimp and Corn Chowder, and Corn Shrimp Chowder for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
4 slices bacon, diced
1 bay leaf
4 cups chicken stock
2 cups corn kernels, frozen, canned or roasted
1/2 teaspoon dried basil
2 tablespoons chopped fresh parsley leaves
3 cloves garlic, diced
1/4 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
1 onion, diced
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes, optional
1 pound medium shrimp, peeled and deveined
2 teaspoons smoked paprika, or more, to taste
Equipment:
dutch oven
paper towels
pot
whisk
immersion blender
Cooking instruction summary:
Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add heavy cream and puree with an immersion blender.Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.
Step by step:
1. Heat a large stockpot or Dutch oven over medium heat.
2. Add bacon and cook until brown and crispy, about 6-8 minutes.
3. Transfer to a paper towel-lined plate.
4. Drain excess fat, reserving 1 tablespoon.
5. Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
6. Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
7. Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf.
8. Add heavy cream and puree with an immersion blender.
9. Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.
Nutrition Information:
covered percent of daily need
