![Looking down at a bowl of shrimp and corn chowder.](https://cdn.statically.io/img/www.allrecipes.com/thmb/oJvVNmSZnpIauZC4fL607A0L5Ho=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7370287-shrimp-and-corn-chowder-ddmfs-Beauty-3x4-9e0a750270d14fda8526b3933a36c697.jpg)
Ingredients
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6 slices bacon
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1 cup finely chopped sweet onion
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½ cup finely chopped green bell pepper
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2 stalks celery, finely chopped
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3 cloves garlic, minced
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1 lb potatoes, peeled and cut into 3/4-inch cubes
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4 cups seafood or chicken stock
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1 (16 oz bag) frozen corn kernels, thawed, divided
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2 cups heavy whipping cream, divided
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1 teaspoon finely chopped fresh thyme
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2 teaspoons kosher salt
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1/4 teaspoon cayenne pepper
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1/4 teaspoon freshly ground black pepper
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6 tablespoons all purpose flour
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6 tablespoons unsalted butter, at room temperature
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1 lb. small fresh or thawed frozen shrimp, peeled and deveined, tails removed
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1/2 cup sliced scallions
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hot sauce (optional)
Directions
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Place bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve drippings in Dutch oven. Once cool enough to handle, cut bacon into small pieces or crumble.
Dotdash Meredith Food Studios
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Add onion, bell pepper, and celery to bacon drippings. Cook, stirring often, until slightly softened, about 5 minutes. Add garlic and cook until fragrant, stirring constantly, about 1 minute.
Dotdash Meredith Food Studios
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Add potatoes and stock and bring to a boil over medium-high. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potatoes are just tender, 10 to 15 minutes.
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Meanwhile, combine 1 cup of the corn and 1 cup of the heavy cream in a 4-cup glass measuring cup or medium bowl. Blend using an immersion blender until smooth, about 1 minute. Strain mixture through a fine mesh strainer and discard solids.
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Dotdash Meredith Food Studios
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Stir corn mixture, remaining corn and cream, thyme, salt, cayenne pepper, and black pepper into soup. Cook over medium-low, stirring occasionally, until heated through, about 5 minutes.
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Meanwhile, combine flour and butter in a small bowl until a paste forms, about 1 minute.
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Add paste to Dutch oven and cook until soup is slightly thickened and coats the back of a spoon, about 8 minutes. Add shrimp, and cook, stirring occasionally until pink in color, 3 to 5 minutes. Stir in scallions.
Dotdash Meredith Food Studios
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Serve soup topped with reserved bacon and additional scallions and hot sauce, if desired.
Cook's Note:
If you don't have an immersion blender, combine corn and cream in a regular blender and blend until smooth.
Nutrition Facts (per serving)
574 | Calories |
37g | Fat |
39g | Carbs |
25g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 574 | |
% Daily Value * | |
Total Fat 37g | 47% |
Saturated Fat 21g | 105% |
Cholesterol 222mg | 74% |
Sodium 1202mg | 52% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 4g | 13% |
Total Sugars 9g | |
Protein 25g | 50% |
Vitamin C 32mg | 36% |
Calcium 126mg | 10% |
Iron 2mg | 11% |
Potassium 858mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.