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corn chowder with shrimp

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Meat &amp, Seafood
Servings: 4 -6
Author: Valentina | The Baking Fairy

Ingredients

  • 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 12 oz bag frozen corn
  • 3-4 potatoes diced (about 2 cups)
  • 4 cups chicken broth
  • 1 tablespoon cornstarch
  • ¼ cup milk
  • 1 lb shrimp peeled and deveined
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dry parsley
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper flakes

Instructions

  • 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.