One Pot Shrimp and Bacon Corn Chowder
A silky and creamy one pot chowder, filled with buttery shrimp, crispy bacon, sweet corn, hearty potatoes and fresh green onions, ready in under 30 minutes.
Ingredients
- 8 oz bacon thinly sliced
- 1 large onion diced
- 3 garlic cloves minced
- 2 tbsp flour all-purpose
- 3 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 large potato peeled and diced into ½ inch cubes
- ⅓ cup green onions chopped, divided
- 1 15 oz canned corn drained
- 1 lb medium or large shrimp peeled and de-veined
- 1 tsp smoked paprika
- salt
- black pepper freshly ground
- lemon wedges for serving
Instructions
- Cook bacon slices until crisp in a large pot over medum-high heat. Transfer bacon to a plate and set aside. When it's cool enough to the touch, roughly chop the slices.
- Add diced onion and cook until soft and translucent, about 5-7 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and stir continuously until absorbed, about 1 minute.
- Stir in chicken or vegetable stock, heavy cream, diced potato, ¼ cup green onions, freshly ground black pepper and smoked paprika. Simmer for 10-12 minutes or until the potatoes are fork-tender.
- Add shrimp and cook for 3-4 minutes or until opaque and pink. Add corn and half of the cooked bacon and stir. Taste for seasoning, adding salt and freshly ground pepper if needed.
- Serve with remaining green onions, bacon, a pinch of smoked paprika and some lemon wedges.