BACON CORN CHOWDER WITH SHRIMP RECIPES

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BEST SHRIMP & BACON CORN CHOWDER RECIPE - HOW TO MAK…



Best Shrimp & Bacon Corn Chowder Recipe - How To Mak… image

Shrimp & Bacon Corn Chowder is the creamiest, silkiest chowder you've ever had: hearty potatoes, savory bacon, tender shrimp, and sweet corn all in one bite.

Provided by Makinze Gore

Categories     low sugar    nut-free    weeknight meals    winter    dinner    lunch    meat    seafood    soup

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 17

6 slices bacon, cut into 1" pieces
1 lb. shrimp, peeled, deveined, and tails removed
1 tsp. paprika
1/4 tsp. cayenne
Kosher salt
Freshly ground black pepper
3 tbsp. butter
1 medium yellow onion, chopped
2 cloves garlic, minced
3 tbsp. all-purpose flour
4 c. low-sodium chicken broth
2 c. water 
1 lb. baby potatoes, quartered
1 tsp. fresh thyme leaves
3 c. frozen corn
1 c. heavy cream
2 green onions, thinly sliced

Steps:

  • In a large pot over medium heat, cook bacon pieces until crispy. Using a slotted spoon, remove from pot and place on a paper towel lined plate. 
  • To same pot, add shrimp. Season with paprika, cayenne, salt, and pepper. Cook until opaque, 2 minutes. Remove from pot and keep warm. 
  • To same pot, melt butter. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. 
  • Add flour and stir until onion is well coated. Slowly whisk in broth. Add water, potatoes, and thyme and bring to a boil. Season with salt and pepper. 
  • Reduce heat and let simmer until potatoes are fork tender, 15 minutes. 
  • Add corn, heavy cream, and green onions to pot and bring to a simmer. Add bacon and shrimp and cook until warmed through, 5 minutes.

CORN AND CHEESE CHOWDER RECIPE | REE DRUMMOND - FOO…



Corn and Cheese Chowder Recipe | Ree Drummond - Foo… image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 13

4 tablespoons (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
5 ears corn, kernels sliced off
1/4 cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper Jack
1/3 cup sliced green onions
Salt and freshly ground black pepper
12 bread bowls, hollowed out

Steps:

  • In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
  • Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
  • Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

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