Shrimp Corn Chowder
Shrimp Corn Chowder. It’s finally corn season you guys and Jersey is known for their corn, so we kind of have the best of the best. This recipe makes me think one thing...summer. It’s creamy, delicious, and loaded with summer ingredients. Crispy bacon, scallions, chives, Yukon gold potatoes, and that delicious shrimp on top. Seriously just the best to get you in a summertime mood !!
I don’t know what it is about a corn chowder or a seafood bisque, but I always think summer straight away when I eat these kinds of soups. Whenever the weather breaks, we always start off the summer season with a corn chowder. We might be a little early this year, but the corn has been so delicious lately…already !! They don’t call Jersey corn the best for nothing, you know?!
Anyway, this corn chowder recipe is one of my favorite of our corn chowder recipes. We like to put a little bit of a different spin on corn chowder each time we make it because there are so many ways to make corn chowder fun and delicious. But this recipe with the shrimp, bacon, and Yukon gold potato chunks is simple but so summery and so delicious.
It’s hard to go wrong with a creamy corn chowder in the summer. Even though the weather is warm, this is one of those soups that you still want to eat !! Happy almost weekend guys, hope you’re all enjoying the warmer weather !!
Ingredients
6 slices thick cut bacon
1 pound shrimp; peeled and deveined
salt and pepper
2 tablespoons butter
1/2 onion; chopped
2 Yukon gold potatoes; peeled and chopped
2 1/2 cups chicken broth
2 1/2 cups milk
1 cup heavy cream
4 ears corn kernels
1/4 cup chopped chives
cayenne pepper to taste
scallions for topping
Directions
In a large stock pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Add the shrimp to bacon drippings, season with salt and pepper until cooked through. Remove and set aside.
Add the butter to the same stock pot. When sizzling, add the onion and cook until softened. Add the potatoes and stir for 3 minutes. Add the broth, milk, and cream. Bring to boil and reduce heat, cooking till potatoes are tender, about 10 minutes. Remove 2 cups of soup to a bowl. With an immersion blender, purée and add back into the pot. Add the corn and cook for another 5 minutes.
Add the bacon and shrimp back to the stock pot. Season with salt, pepper, and cayenne. Heat through and serve topped with scallions.
