Easy Corn Chowder with Bacon and Shrimp
A simple recipe for Easy Corn Chowder with Bacon and Shrimp in a creamy broth
Ingredients
- 6 strips of bacon
- 2x15.25 cans of whole kernel corn
- 1/2 medium yellow onion
- 1 1/2 cup low sodium chicken broth
- 1/2 cup milk low-fat is fine
- 1/2 cup heavy cream
- 1/4 cup white cooking wine optional
- 1 1/2 cup chopped red potatoes
- 1 lb frozen shrimp uncooked, cleaned, and with tails removed
- 1/4 tsp crushed red pepper flakes up to 1/2 tsp
- Salt and pepper
Instructions
- Prepare your ingredients before you begin, defrosting the shrimp according to package directions.
- Pat the shrimp dry and cut them into 2-3 pieces each. Place in a medium bowl and set aside.
- Chop the onion and set aside.
- Drain the corn and set aside (you can leave it in the cans).
- Clean and cut the red potatoes into cubes. When deciding on the size, keep in mind that it should be small enough to eat without cutting.
- Bring a medium saucepan of salted water to a boil and add the potatoes. Cook until fork tender, 15-20 minutes. Drain and set aside when done.
- Cook the bacon in the Dutch oven over medium high heat, using tongs to turn it over from time to time. Reduce the heat to medium if the bacon is browning too quickly.
- When the bacon is brown and crispy, remove it from the pot and place it on a plate lined with paper towels. Set aside.
- Drain all but about 1 tbsp of bacon fat from the Dutch oven.
- Add the chopped onion to the pot and cook in the bacon fat over medium high heat until translucent, about 3-4 minutes.
- Pour the liquids into the pot starting with the chicken broth. Add the milk and then, while whisking gently, add in the heavy cream. Finally, if you are using it, add in the white wine.
- Lightly salt and pepper.
- Sprinkle the crushed red pepper flakes into the broth and stir. Use a smaller amount if you don't like spicy food, but feel free to add more if spice is your thing.
- Pour in the drained corn and stir.
- Pour in the drained, cooked potatoes and stir.
- Crumble or chop the bacon and sprinkle in into the soup.
- Bring the soup to a gentle simmer and let cook for 15 minutes.
- Add the chopped shrimp and stir. Cook until the shrimp pieces are uniformly pink, about 3-4 minutes.