Shrimp Corn Chowder

Thick and Creamy Shrimp Corn Chowder with Bacon is a hearty soup to keep you warm and cosy on a cold winter night. It is easy, one pot and takes less than 30 minutes to make.

Course Soup

Cuisine American, French

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 446kcal

Ingredients

6 Bacon Strips
4 tablespoon Butter
1 Medium Onion
1 tablespoon minced Garlic
3 tablespoon Flour
1 pound Shrimps Cleaned and deveined
3 Ears fresh sweet corn
2-3 sprigs Fresh Thyme
½ teaspoon Red pepper flakes
2.5-3 cups Chicken Stock
½ Cup Cream
Salt as per taste

Instructions

Cook bacon until crispy. Take out the bacon, keep it aside. Retain about 1 tablespoon of bacon dripping in the pan and discard the rest.
To the bacon fat, add shrimp and saute over high heat for about 2-3 minutes.
To the same pan add butter, followed by chopped onion and minced garlic. Cook till the raw smell is gone and the onion has softened.
Stir in the flour. Saute for a couple of minutes.
Slowly add half of the stock and continue stirring with a spatula with the other hand to avoid any lumps.
The mixture will start to thicken fast, pour in the rest of the stock, and keep stirring until there are no lumps. let it come to a slight boil.
Stir in corn kernels, Shrimp, herbs, and seasoning. Cover and simmer for 4-5 minutes.
Stir in cream and crispy bacon. And switch off the flame.
Serve with crusty bread.

Video

Notes

If using frozen corn, use 2.5 - 3 cups of corn.

Nutrition