Shrimp-Corn Chowder
A hearty and flavorful shrimp and corn chowder infused with smoky bacon, sweet corn, and tender potatoes. Perfect for cozy evenings, this creamy soup combines smoky, sweet, and savory notes that appeal to seafood lovers and comfort food fans alike.
Ingredients
Instructions
- Brown the bacon in a large pot and set aside.
- Save 3 tablespoons of bacon fat in the pot.
- Add chopped onions, chopped celery, finely chopped carrots, and crumbled bay leaf to the fat.
- Saute the vegetables for 15 minutes until they are clear, but not brown.
- Stir in the flour and cook for 1 minute to form a roux.
- Add water and diced potatoes to the pot.
- Simmer, covered, for 15 minutes until potatoes are tender.
- Add the cleaned shrimp and cook for 5 minutes until shrimp are pink and cooked through.
- Return the cooked bacon to the pot.
- Add the undrained cream-style corn and whole kernel corn.
- Heat thoroughly without boiling, season with salt, pepper, and Tabasco to taste.
Nutrition & Diet Analysis (per serving)
631
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).