Description
Shrimp and Corn Chowder with Bacon. A creamy, one-pot meal that’s quick and easy to make! Smoky, sweet, and loaded with juicy shrimp, golden corn, and bacon.
Ingredients
- 3 Tbsp unsalted butter
- 1 c creole seasoning mix
- ¼ c all-purpose flour
- 8 oz bottle of clam juice or seafood stock
- ½ cup diced potato
- 1 cup whole corn kernels
- 1 tsp chopped fresh thyme
- ½ tsp salt
- ½ tsp ground black pepper
- 2 tsp creole seasoning
- 16 oz small or medium shrimp, peeled and deveined
- 1 c heavy cream
- 1 tsp seafood boil
- 2 Tbsp chopped fresh parsley
- ¼ c bacon, crumbled, optional
Instructions
Melt the butter in a large saucepan over medium heat, and saute creole seasoning mix until softened.
Stir in the flour and cook this roux for 3 minutes, stirring frequently.
Gradually add the clam juice, whisking until you have a smooth liquid.
Add the potatoes, corn, thyme, salt, pepper, and creole seasoning.
Cover and bring to a boil. Then reduce the heat and simmer for 1 minute or until the vegetables are tender, stirring occasionally.
Stir in the shrimp and heavy cream and heat the soup gently but thoroughly. Do not let it boil, or the soup may curdle. Sprinkle with the chopped parsley, bacon, and serve immediately.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Mains
- Cuisine: American
Nutrition
- Serving Size: 1.5 cup
- Calories: 499
- Sugar: 6
- Sodium: 14279
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 33
- Fiber: 5
- Protein: 17
- Cholesterol: 125
Keywords: seafood, gumbo, shrimp and corn, shrimp recipe, shrimp corn chowder