corn chowder with shrimp
Author: Valentina | The Baking Fairy
Recipe type: Meat & Seafood
Serves: 4-6
- ½ white onion, finely chopped
- 2 medium carrots, finely chopped
- 2 stalks of celery, finely chopped
- 2 cloves of garlic, finely chopped
- 4 strips of bacon, diced
- 1 12oz bag frozen corn
- 3-4 potatoes, diced (about 2 cups)
- 4 cups chicken broth
- 1 tbsp cornstarch
- ¼ cup milk
- 1 lb shrimp, peeled and deveined
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dry parsley
- 1 tsp salt
- ½ tsp crushed red pepper flakes
- In a large nonstick pot, heat the bacon pieces over medium-high heat until they soften and start to release some fat.
- Add in the onion, garlic, celery, and carrots, and saute until soft and fragrant, 5-6 minutes.
- Add in the frozen corn and the potatoes, and pour in the chicken broth. Add in all the seasonings.
- Lower heat to a simmer, cover the pot, and allow to cook for 30-45 minutes, until potatoes are soft and easily pierced with a fork.
- In a small bowl, whisk together the cornstarch and milk, and pour into the soup.
- In the last 5-10 minutes of cooking, bring heat back up to medium-high and add in the shrimp.
- Cook until pink and firm, and serve immediately!
- For a richer twist, you can reserve some raw shrimp to saute in a bit of olive oil and serve those on top of the soup.
Recipe by The Baking Fairy at https://www.thebakingfairy.net/2016/04/corn-chowder-shrimp/
3.5.3208