This delicious shrimp chowder is flavored with both corn and bacon and has a generous amount of fresh thyme for hearty goodness. It is perfect for a cold autumn's night.
Recipe type: Soup
5 slices of Bacon, cut into chunks
1 pound medium shrimp, peeled and deveined
1 large yellow onion, chopped
2 cloves of fresh minced garlic
1 tsp smoked paprika
1 ½ tsp fresh thyme
Pinch crushed red pepper flakes
2-1/2 cups frozen corn kernels
3 cups chicken stock
½ cup of skim milk
½ cup of heavy cream
Sea Salt and cracked black pepper, to taste
2 tbsp of arrowroot or cornflour, mixed with ¼ cup of chicken stock
Fresh thyme sprigs for garnish
Cook the bacon in the dutch oven and place on paper towels to drain.
Leave a tbsp of the bacon fat in the Dutch oven and cook the shrimp until pink, about 3-4 minutes. Remove and add to the paper towels with the bacon.
Add onions and garlic to the Dutch oven and saute for 2-3 minutes until the onion are tender and translucent.
Stir in the paprika, crushed red pepper, fresh thyme, sea salt and cracked black pepper.
Add the corn, chicken stock, skim milk and heavy cream. Stir to combine well. Bring to a boil and then reduce the heat to medium low and simmer for 15 minutes.
Take out about half of the mixture and use an immersion blender to blend the other half until if is creamy. Return the rest of the soup mixture back to the Dutch oven and add the shrimp and bacon, reserving some bacon for garnish.
Mix 2 tbsp of arrowroot or cornflour with ¼ cup of chicken stock and add to the chowder. Heat well until the soup is lovely and thick.
Top with the reserved bacon and fresh thyme and serve hot.
Serving size: 4 servings Calories: 445 Fat: 17.6 g Saturated fat: 8.6 g Unsaturated fat: 1.3 g Carbohydrates: 40.2 g Sugar: 10.1 g Sodium: 951.7 g Fiber: 4.0 g Protein: 30.8 g Cholesterol: 181.6 mg
Recipe by Recipes Just 4U at https://recipesjust4u.com/shrimp-chowder/