Shrimp Chowder
A creamy and comforting shrimp chowder combining fresh shrimp, potatoes, corn, and herbs for a deliciously rich flavor.
Ingredients
For the Chowder
- 1 pound fresh shrimp, peeled and deveined Fresh shrimp is preferred for better flavor.
- 4 strips cooked turkey bacon, chopped Can substitute with regular bacon for added flavor.
- 1 medium onion, diced For base flavor.
- 2 cloves garlic, minced Add flavor.
- 2 medium potatoes, cubed Helps thicken the chowder.
- 2 cups corn Fresh, frozen, or canned can be used.
- 4 cups fish stock or vegetable broth Base for the chowder.
- 1 cup heavy cream For creaminess.
- 1 tablespoon olive oil For sautéing.
- 1 teaspoon dried thyme Herb flavor.
- to taste Salt and pepper To season the chowder.
- for garnish Fresh parsley To add color and flavor.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the chopped turkey bacon and sauté until crispy. Remove the bacon and set aside, leaving drippings in the pot.
- In the same pot, cook the diced onion until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the cubed potatoes and pour in the fish stock or vegetable broth. Stir in the dried thyme, salt, and pepper. Bring to a boil, then simmer for about 15 minutes or until the potatoes are tender.
- Add the corn and cooked turkey bacon, stirring well. Cook for about 5 minutes until heated through.
- Stir in the shrimp and heavy cream, cooking for an additional 5 minutes or until the shrimp turn pink and opaque. Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
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Notes
Serve with crusty bread or oyster crackers. You can also season with cayenne or hot sauce for heat. For a lighter version, substitute some cream with broth.