Indulge in a culinary journey with our tantalizing Bacon, Shrimp, and Corn Chowder, a delightful symphony of flavors that will warm your soul. This hearty and flavorful chowder is a perfect blend of smoky bacon, succulent shrimp, and sweet corn, enveloped in a creamy and rich broth. Every spoonful is a burst of savory goodness, leaving you craving more. With just a few simple steps, you can create this satisfying dish that is not only delicious but also visually appealing. Our article offers three variations of this classic chowder, catering to diverse tastes and dietary preferences. From a traditional version brimming with bacon and shrimp to a vegetarian alternative bursting with vegetables, and a creamy corn chowder for those who prefer a meatless option, we have a recipe for every palate. Get ready to embark on a culinary adventure with our Bacon, Shrimp, and Corn Chowder, the ultimate comfort food that is sure to become a family favorite.
Let's cook with our recipes!
SHRIMP CORN CHOWDER
This is a hearty soup that you can serve as a first course or as an entree. You may want to try a little hot pepper sauce (such as Tabasco®) when serving. It kicks it up a notch.
Provided by john zelahy
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 53m
Yield 4
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
- Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
- Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
- Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
- Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
- Ladle soup into bowls. Crumble remaining 2 slices bacon on top.
Nutrition Facts : Calories 366 calories, Carbohydrate 40.3 g, Cholesterol 198.9 mg, Fat 11.5 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 4.5 g, Sodium 837.7 mg, Sugar 7.5 g
CORN-AND-SHRIMP CHOWDER WITH BACON
Fresh corn and bacon give this shrimp chowder a sweet-and-smoky flavor. Use the edge of a spoon to scrape every last bit of pulp from the cob -- it adds flavor and helps to lightly thicken the chowder.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Scrape length of each cob with a spoon to release pulp. Discard cobs.
- In a large saucepan, cook bacon over medium-high until crisp and browned, 4 to 6 minutes. With a slotted spoon, transfer bacon to paper towels.
- Add scallion whites and potatoes to pan; cook, stirring, until scallions have softened, 1 to 3 minutes. Add flour and cook, stirring, 1 minute. Add milk, seafood seasoning, thyme, and 2 cups water.
- Bring to a boil; reduce to a simmer and cook, stirring occasionally, until potatoes are tender, 10 to 12 minutes. Add corn, shrimp, and scallion greens. Cook until shrimp are just opaque, 2 to 3 minutes. Season chowder with salt and pepper. Serve topped with bacon, with crackers alongside if desired.
Nutrition Facts : Calories 489 g, Fat 12 g, Fiber 6 g, Protein 39 g
BACON, SHRIMP, AND CORN CHOWDER
As with most chowders, this is much better served the second day. Let it sit in the fridge overnight, reheat and serve! Sometimes I will add some crushed red pepper when I saute the onion. The Maine shrimp can be substituted with other small shrimp.
Provided by Kim127
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a stockpot, cook 3 slices of the bacon until crisp. Remove bacon, drain and crumble; set aside. Reserve 2 tablespoons bacon drippings.
- Add the onion and saute in bacon drippings until tender, about 8 minutes.
- Placed chopped pototoes over onions and add enough water to cover the potatoes. Add 1 tsp of Mrs Dash.
- Bring to a boil, reduce heat to medium and cook until potatoes are tender.
- Meanwhile, cook remaining bacon; drain and crumble.
- Add corn, bacon and shrimp and cook until the shrimp are opaque.
- Remove from heat and let cool slightly.
- Stir in evaporated milk.
- Stir in light cream.
- Stir in milk (depending upon how thick you like your chowders, you may add more or less milk at this point).
- Add 2 tsp Mrs Dash.
- Reheat soup to just boiling, but do not boil.
- Add salt and pepper to taste.
- Remove from heat and cool.
- Refrigerate overnight and slowly reheat to serve.
Nutrition Facts : Calories 1068.5, Fat 77.3, SaturatedFat 42, Cholesterol 369.5, Sodium 1163.3, Carbohydrate 60, Fiber 5, Sugar 5.3, Protein 38.2
Tips:
- Use fresh ingredients for the best flavor. This means fresh shrimp, bacon, corn, and vegetables.
- Cook the bacon until it is crispy. This will add a nice smoky flavor to the chowder.
- Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it or it will become tough.
- Use a good quality corn chowder base. This will make a big difference in the flavor of the chowder.
- Add some fresh herbs to the chowder for extra flavor. Dill, parsley, and thyme are all good choices.
- Serve the chowder with a side of crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
Bacon, shrimp, and corn chowder is a delicious and easy-to-make soup that is perfect for a cold night. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this chowder a try. You won't be disappointed!
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