Creamy Shrimp & Corn Chowder
Creamy Shrimp and Corn Chowder: tender juicy shrimp, savory bacon, fresh potatoes, carrots, onions, and corn, and a thick Cajun-spiced base.
Equipment
- Knife
- Cutting Board
- Large Pot
- Whisk
- Ladle
- Frying Pan
Ingredients
- 3 tbsp butter
- 1 yellow onion diced (about 1.5 cups)
- 1 tbsp garlic minced (3-4 cloves)
- 1.5 tsp kosher salt
- 1 tsp sweet paprika
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 3 tbsp flour
- 7 cups chicken or seafood broth
- 1/2 cup white wine
- 1 lb baby dutch potatoes rinsed and quartered
- 3-4 carrots sliced (about 1 cup)
- 1 bay leaf
- 6-8 strips bacon
- 1 lb shrimp peeled and deveined
- 15 oz can corn drained
- 1 cup heavy cream
- Biscuits for serving
Instructions
- Saute Onions & Garlic- in a large pot over medium low heat, melt butter. Add diced onion and saute 3-4 minutes. Add garlic, sweet paprika, kosher salt, ground pepper, onion powder, dried basil, and dried oregano. Stir and cook for another minute until fragrant.
- Add Thickener & Broth- turn heat to low and sprinkle onion mixture with 4 tbsp flour. Stir to fully combine. Slowly whisk in 1 cup broth followed by white wine. Whisk until combined and there are no lumps of flour. Whisk in remaining broth.
- Add Vegetables and Simmer- turn heat to medium high and bring broth to a simmer. Add quartered potatoes, sliced carrots, and bay leaf to pot. Allow to simmer uncovered for 12 minutes.
- Cook Bacon- while vegetables are simmering, cook bacon in a frying pan. Set bacon on a paper towel lined plate to drain.
- Add Shrimp & Corn- add shrimp and corn to pot. Cover and simmer for another 6-8 minutes until shrimp is pink and cooked through (with an Internal temperature of 120F).
- Finish & Serve- turn heat down to low. Add chopped bacon and heavy cream to pot. Stir to combine and simmer for another minute or two. Plate and serve with buttery biscuits.
Tried this recipe?Let me know how it was!