bacon, shrimp and corn chowder

I’ve never been a huge fan of this soup, but my hubby wanted to try it, so I did too & I have to say, I was pleasantly surprised! It was so tasty & adding the wonton strips, was my favorite!

This is a lovely recipe! I could eat this summer or winter. Bacon, shrimp and corn is a favorite of ours! Just tried this soup and it’s awesome! What flavor and it’s so creamy – just down right yummy! Will surely make this over and over.


Crispy bacon, perfectly cooked shrimp and corn are the ultimate comfort foods in this creamy chowder!


bacon, shrimp and corn chowder

Prep Time: 15 mins
Cook Time: 30 mins
Yield: 4 servings

INGREDIENTS
5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
1 pound medium shrimp, peeled and deveined
2 cups chopped yellow onion
1 tablespoon fresh minced garlic
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Pinch crushed red pepper
2–1/2 cups frozen corn kernels
3 cups chicken stock
1 cup half and half
Salt and pepper, to taste

INSTRUCTIONS
In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.
Add shrimp to the pot and cook until pink (about 3-4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot.
instruction @ theblondcook.com

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