This Shrimp and Corn Chowder is very quick to make, delicious, and satisfying. Try it the next time you need a bit of comfort food.
Home. That one simple word conjures up loads and loads of memories, doesn’t it? Especially during the holiday season. It brings comforting thoughts of family and friends, warm smiles and laughter, and meals shared around the kitchen table. Or before a warm fire on a chilly evening.
In our household, one of the ways we find comfort is through cooking and sharing food with family. And during cold weather, one of the most comforting meals we enjoy is soup or stew. Even better if there’s a fire going and we can sit together enjoying the flames while we dine. This Shrimp and Corn Chowder is very quick to make, delicious, and quite satisfying. I hope you’ll try it the next time you need a little Comfort from Home.
This Shrimp and Corn Chowder is very quick to make, delicious, and satisfying. Try it the next time you need a bit of comfort food. Click To Tweet
How to Make Shrimp and Corn Chowder
Cut the bacon crosswise into 1/2-inch pieces. Add to a large saucepan over medium heat and cook until browned and crisp. Remove the bacon and set aside. Keep the bacon drippings in the pan.
To the bacon drippings, add the green onions, thyme, and garlic. Cook, stirring frequently, until the onions are wilted (approximately 2 minutes).
Sprinkle the flour over the onion, thyme, and garlic mixture and continue cooking and stirring for an additional minute.
Stir in the milk and stock. Add the bay leaf. Increase the heat to bring the mixture to a boil, then reduce the heat to medium and cook for two minutes.
Stir in the salt, black pepper, cayenne pepper.
Add the shrimp and corn. Simmer for approximately 4 minutes or until the shrimp are done.
Remove and discard the bay leaf. Garnish individual servings with crisp bacon and additional sliced green onions.
Makes 4 servings.
Enjoy!
More Soup and Stew Recipes on Never Enough Thyme:
- Slow Cooker Chicken Stew
- Turkey Mushroom and Potato Soup
- Seafood Stew
- Creole Black Eyed Pea Soup
- Oxtail Stew
Chowder Recipes from Other Bloggers:
- Italian Fish Chowder from A Family Feast
- Roasted Corn Chowder with Lime from Gluten Free Goddess
- Light Turkey (or Chicken) and Corn Chowder from Cookin’ Canuck
- Clam Chowder with Bacon and Green Chiles from Food Renegade
- New England Clam Chowder from Brown Eyed Baker
- Rachel Allen’s Ballycotton Fish Chowder from Cafe Johnsonia
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Shrimp and Corn Chowder
This shrimp and corn chowder is great for a comforting evening by the fire.
Ingredients
- 4 slices bacon
- 4 green onions, sliced thinly
- 1 tblsp. fresh thyme leaves
- 4 garlic cloves, minced
- 1/4 cup flour
- 2 1/2 cups milk
- 1 1/4 cups chicken broth
- 1 bay leaf
- 1 tsp. salt
- 1/2 tsp. black pepper
- dash cayenne pepper
- 1 lb. peeled and deveined shrimp
- 14.5 can whole kernel corn, drained
Instructions
- Cut the bacon crosswise into 1/2-inch pieces. Add to a large saucepan over medium heat and cook until browned and crisp (6-7 minutes). Remove the bacon and set aside. Keep the bacon drippings in the pan.
- To the bacon drippings, add the green onions, thyme, and garlic. Cook, stirring frequently, until the onions are wilted (approximately 2 minutes). Sprinkle the flour over the onion, thyme, and garlic mixture and continue cooking and stirring for an additional minute. Stir in the milk and stock. Add the bay leaf.
- Increase the heat to bring the mixture to a boil, then reduce the heat to medium and cook for two minutes. Stir in the salt, black pepper, cayenne pepper, shrimp, and corn. Simmer for approximately four minutes or until the shrimp are done. Remove and discard the bay leaf.
- Garnish individual servings with crisp bacon and additional sliced green onions.
Notes
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 335Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 264mgSodium: 2221mgCarbohydrates: 24gFiber: 1gSugar: 2gProtein: 38g
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— This post originally sponsored by Marie Callendars
Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
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