Shrimp Corn Chowder w. Bacon
2016-05-02 17:59:22
Serves 4
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
- 1 lb shrimp, peeled and deveined
- 4 slices bacon
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/4 cup flour
- 6 cups chicken stock
- 1 cup half and half
- 1 cup heavy cream
- 4 small Idaho potatoes, peeled and diced
- 6 ears corn, fresh
- 1/4 cup fresh parsley, chopped
- 2 tablespoons cornstarch
- 1 tablespoon Franks hot sauce
- 1 tablespoon Old Bay seasoning
Instructions
- In a large pot over medium heat, cook the bacon until crisp, 10 minutes. Transfer to a plate and set aside. Add the butter and olive oil to the pot. Add in the onion, garlic, and thyme and cook until the onion is soft, 7 minutes. Add in the flour, mixing to coat the onions, and cook, 2 minutes. Add in the chicken stock, half and half, heavy cream, and potatoes and bring to a boil. Boil until the potatoes are tender, 10 minutes. Cut the corn kernels off the cob and add to the soup, along with the shrimp and bacon. Cook until the shrimp are pink, 4 minutes. Add the Franks hot sauce and Old Bay Seasoning, and season with salt and pepper. If you prefer your soup thicker like I do, in a small bowl combine the cornstarch with 2 tablespoons of water. Add to the soup and stir. Repeat cornstarch process if you wish to thicken your soup even more.
Adapted from Tyler Florence
Adapted from Tyler Florence
SALT & PREPPY https://www.saltandpreppy.com/
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