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Shrimp 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
6 slices thick-cut bacon — cut into 1/2-inch pieces
1 tablespoon unsalted butter
4 small green onions — thinly sliced, with white and green parts divided
2 stalks celery — diced (about 1/2 cup)
4 cloves garlic — minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
2 2/3 cups nonfat milk
1 1/2 cups fresh or frozen corn kernels — about 3 ears if using fresh
1 can cream-style corn — (15 ounces)
1/4 teaspoon ground cayenne pepper — plus additional to taste
1 pound frozen peeled & deveined shrimp — any size you like, thawed
1 teaspoon chopped fresh thyme
1/3 cup half-and-half
Hot sauce — optional for serving
Instructions
Cook the bacon in a dutch oven or large, deep saucepan over medium heat until crisp, about 6 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon bacon fat.
Add the butter to the pot and let it melt. Set aside 1/4 cup of the sliced green onion tops for serving, then add the rest of the green onions. Add the celery. Cook, stirring occasionally, until the veggies are tender, about 3 minutes, then stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds.
Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the milk, a few splashes at a time at first, stirring out any lumps. Stream in the rest of the milk, then add the corn kernels, cream-style corn, and cayenne. Stir and bring to a gentle boil. Let bubble until thickened, about 5 minutes. Stir in the shrimp and continue cooking just until the shrimp are done, about 3 minutes. Remove from the heat, then stir in the thyme and half-and-half. Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired.
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