Corn and Shrimp Chowder
And obviously bacon makes everything better! What better on a cold night than corn, shrimp, and bacon. Add a salad and baguette… BAM Good!
Corn and Shrimp Chowder
Course: Fish and ShrimpDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
2 cups frozen corn
4 slices bacon
1 pound large shrimp, peeled & deveined
1/2 cup heavy cream
2-3 cups chicken stock
1/2 cup yellow onion, finely chopped
1/2 cup celery, finely chopped
3 garlic cloves, extra fine chopped
Directions
- Fully cook bacon, remove from pan and reserve grease
- In same pan cook onion & celery 3-4 minutes, set aside with bacon
- Using same pan melt butter add some Avocado oil
- Heat pan to high, and drop shrimp & garlic. Cooking 3-4 minutes until shrimp are cooked.
- Add vegetable and bacon to shrimp
- Add chicken stock and allow to thicken 3-5 minutes.
- Add heavy cream, simmer and Enjoy!
Notes
- Add more shrimp than you think is needed!
