Smoky Corn and Shrimp Chowder Recipe

Name: Smoky Corn and Shrimp Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slice bacon (cooked and crumbled); 1 large onion, chopped; 2 tbsp butter; 1 tsp thyme; 2 tsp sea salt; 2 tsp black pepper; 4 large potato (diced); 1 large red bell pepper; 4 cup milk; 2 cup whipping cream; 1 cup Clam juice; 4 cup corn kernels; 1 lb shrimp (cooked and chopped); 2 tsp hot pepper sauce

Servings: persons

6 slice bacon (cooked and crumbled)
1 large onion, chopped
2 tbsp butter
1 tsp thyme
2 tsp sea salt
2 tsp black pepper
4 large potato (diced)
1 large red bell pepper
4 cup milk
2 cup whipping cream
1 cup Clam juice
4 cup corn kernels
1 lb shrimp (cooked and chopped)
2 tsp hot pepper sauce

1
In a large saucepan on medium-high heat, melt butter and add, onion, thyme, salt, and black pepper.
2
Stir often until onions are soft.
3
Approximately 5 minutes.
4
Put onion mixture into a large pot and add the remaining ingredients.
5
Cook on medium-low heat until potatoes are tender.
6
Approximately 20 minutes.
7
Once cooking is complete, remove 1/3 of the soup from pot.
8
Puree soup in a food processor until smooth, then return to pot and stir.

1270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 slice bacon (cooked and crumbled), 1 large onion, chopped, 2 tbsp butter, 1 tsp thyme, and more.

Yes, Smoky Corn and Shrimp Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoky Corn and Shrimp Chowder

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