Shrimp, Corn and Bacon Chowder
Chunky, rich and satisfying chowder. This is a classic dish that has the power of warming any heart. Here I will tell you the secret for a perfect shrimp, corn and bacon chowder.
Servings: 4 people
Calories: 676.3kcal
Ingredients
- 200 gr shrimps peeled and deveined
- 1 small can of corn (250 gr)
- 4 slices of bacon
- 1 carrot chopped
- 1/2 cup celery chopped
- 1 onion chopped
- 2 garlic cloves minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tbsp butter
- 1 tsp thyme
- 1 tsp garlic powder
- Black pepper
- Salt
Instructions
- Heat a big pot or a dutch oven over medium heat. Toss the bacon cut into tiny pieces and let it cook in its own fat until crispy. Reserve for later.
- Add the butter and cook the shrimps seasoned with salt, black pepper and the garlic powder. Reserve for later.
- In the same pot toss the onion and the garlic and cook until fragrant. Then add the celery and the carrot and cook for a couple minutes.
- Pour the chicken broth and the corn and let it simmer for 5 minutes over low heat.
- Pour the heavy cream and let it simmer at least 10 minutes or until the carrot is soft.
- Season with thyme, black pepper, and salt to taste.
- Cut the majority of the shrimps into bite size (I like to let 4-6 big shrimps for decoration). Incorporate the bacon and the shrimps into the soup and serve.
Nutrition
Calories: 676.3kcal | Carbohydrates: 10g | Protein: 51g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Cholesterol: 172mg | Sodium: 2100mg | Potassium: 1000mg | Fiber: 1.8g | Sugar: 4g