The pictures for this dish aren’t much to write home about. I honestly just could not take a good picture of them. The chowder doesn’t look smooth and creamy because it wasn’t. I don’t know whether it was because I didn’t have an immersion blender or because I didn’t blend the 2 cups of soup well enough in my blender as the backup option but regardless, the flavor was pretty good and I didn’t mind that it wasn’t as smooth and creamy.
I liked this chowder. Cooking it was easy and just my speed on the cooking spectrum. I normally don’t like cooking with bacon since the grease spatter and cleanup are often not worth it to me but bacon is a good addition to this chowder. It provides some crunch and flavor to go with the shrimp and corn.
The corn is what makes the chowder look a little lumpy but don’t skip it as it’s also a good component to the dish, adding both flavor and texture. This is actually a deceptively filling chowder, mostly because of the cream (I won’t kid you on the calories – it’s got cream). The shrimp is the star of the dish but the soup was pretty good too. It’s more of a winter or cold-weather meal but I’m not picky. It was quick and easy to make and tasted good so that was all I needed.
1 pound medium shrimp, peeled and deveined
1 cup chopped yellow onion
1 tablespoons minced garlic
1 teaspoon paprika
1/2 teaspoon dried thyme
pinch of crushed red pepper
2 1/2 cups corn kernels
3 cups chicken stock (I used Penzey's chicken soup base)
1 cup half and half
salt and pepper, to taste
- In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.
- Add shrimp to the pot and cook until pink, about 3 to 4 minutes, stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in the pot.
- Add onions and garlic. Saute for about 3 minutes, or until onions are soft and translucent.
- Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently, for 2 minutes.
- Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium low and simmer for 15 minutes.
- Using an immersion blender, blend about half of the soup until creamy. If you don't have an immersion blender, blend 2 cups of soup in a blender and pulse until creamy. Return to the pot and stir well.
- Add shrimp and sprinkle each serving with bacon pieces. Garnish with fresh thyme if desired.