BACON SHRIMP AND CORN CHOWDER 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.

SLOW-COOKER CORN CHOWDER RECIPE: HOW TO MAKE IT



Slow-Cooker Corn Chowder Recipe: How to Make It image

I combine and refrigerate the ingredients for this slow-cooker corn chowder the night before. In the morning, I pour the mixture into my crock and turn it on. When I come home from work, a hot, tasty meal awaits. —Mary Hogue, Rochester, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Total Time 06 hours 10 minutes

Prep Time 10 minutes

Cook Time 06 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 11

2-1/2 cups 2% milk
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-3/4 cups frozen corn
1 cup frozen shredded hash brown potatoes
1 cup cubed fully cooked ham
1 large onion, chopped
2 teaspoons dried parsley flakes
2 tablespoons butter
Salt and pepper to taste
Optional: Crumbled cooked bacon and minced parsley

Steps:

  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

Nutrition Facts : Calories 196 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 687mg sodium, CarbohydrateContent 26g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 9g protein.

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SLOW-COOKER CORN CHOWDER RECIPE: HOW TO MAKE IT
I combine and refrigerate the ingredients for this slow-cooker corn chowder the night before. In the morning, I pour the mixture into my crock and turn it on. When I come home from work, a hot, tasty meal awaits. —Mary Hogue, Rochester, Pennsylvania
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