Shrimp Corn Chowder

This recipe is chef’s kiss! Seriously, this is a big hit in our house.

This chowder has some of my favorite things, bacon, shrimp, corn and more. It’s easy to make and we all know that during the Summer months we can have an over abundance of corn & zucchini in our garden so this chowder makes quick work of them.

So before the zucchini & corn disappears make this chowder. An even better idea is to freeze chunks of zucchini and raw corn kernels to make this throughout the Fall & Winter because honestly even though it’s more of a Summer dish, it’s still just as good in the Fall & Winter.

I’ve made this for several family members & they’ve all approved. All of these ingredients meld so perfectly together, you could even add ham chunks or mushrooms to it for a different twist.

As I’m typing all of this out I’m getting super hungry!

Go make this, you’ll love it!

Shrimp Corn Chowder

Recipe by Tasha Barbour- Rural Roots RecipesCourse: Dinner, Garden, Seafood, Stream

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ingredients

• 5 slices of THICK bacon, cut into small pieces

• 1 lb of medium to large shrimp peeled & deveined

• 2 cups of yellow onion, chopped

• 1 small-medium zucchini, chopped

• 2 small celery stalks, chopped

• 1 TBS minced garlic

• 1 tsp of smoked paprika

• 1/2 tsp dried thyme

• Dash of red pepper flakes

• 2 1/2 cups of frozen corn kernels or raw cut corn

• 3 cups of chicken stock

• 1 cup of half & Half

• salt & ground pepper to taste

Directions

• In a large dutch oven over medium heat, fry the bacon until crispy 10 minutes, stir it frequently. Transfer to a plate lined with a paper towel. Leave 1 TBS of grease.
• Add shrimp and cook until pink about 4 minutes.
• Remove shrimp and add onions, celery and garlic. Saute for about 4 minutes and then add zucchini.
• Add paprika, red pepper, thyme, salt & pepper. Stir for 2 minutes.
• Add corn, chicken stock and half & half. Bring to a boil and reduce heat to a simmer for 10-15 minutes.
• Using an immersion blender, blend about half the soup, depends on how chunky you would like it. I try to blend most of the zucchini.
• Add the 3/4 of the bacon & shrimp.
• Garnish with bacon, sprinkle of cheese or chives if you like.
• I also like to serve cheesy breadsticks with this.