Shrimp and Bacon Corn Chowder
Ingredients:
- 8 slices bacon, chopped
- 4 garlic cloves, finely chopped
- 1 1/2 lbs of fresh shrimp, cleaned, peeled and deveined
- 1 (15 oz.) can corn, drained
- 3 celery stalks, diced
- 1 large yellow onion, diced
- 4 cups chicken bone broth
- 8 red potatoes, diced small
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dry Italian seasoning
- 1 cup heavy cream or half and half
Directions:
- In a large pot, add bacon and cook over medium-high heat until crisp. Remove bacon and drain on paper towel lined plate and set aside.
- Next, add onions, celery, and garlic to bacon fat and cook until tender. Add chicken broth, Italian spices, paprika, sea salt, red pepper flakes and potatoes, cook 10-15 min or until potatoes are fork tender.
- Once potatoes are tender, add corn, bacon (reserve some for garnish) and shrimp, cook until shrimp turn pink. Lower heat to medium low, add cream and simmer a 2-3 minutes.
- Serve in soup bowls, garnish with chopped bacon and fresh chopped parsley.
Serves 4-6
