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:

Quickview
426k Calories
35g Protein
19g Total Fat
28g Carbs
12% Health Score
Limit These
Calories
426k
21%

Fat
19g
30%

  Saturated Fat
7g
47%

Carbohydrates
28g
9%

  Sugar
7g
8%

Cholesterol
327mg
109%

Sodium
1727mg
75%

Get Enough Of These
Protein
35g
70%

Selenium
64µg
93%

Phosphorus
382mg
38%

Vitamin K
38µg
37%

Manganese
0.67mg
33%

Vitamin B3
6mg
31%

Copper
0.51mg
25%

Iron
4mg
23%

Zinc
3mg
22%

Calcium
208mg
21%

Vitamin A
976IU
20%

Vitamin B6
0.36mg
18%

Vitamin B2
0.31mg
18%

Magnesium
69mg
17%

Potassium
602mg
17%

Vitamin B12
0.98µg
16%

Folate
61µg
15%

Vitamin C
11mg
14%

Vitamin E
2mg
14%

Vitamin B1
0.19mg
13%

Fiber
2g
11%

Vitamin B5
0.7mg
7%

Vitamin D
0.19µg
1%

covered percent of daily need
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