Bacon, Shrimp and Corn Chowder

Crispy bacon, shrimp and corn ar the last word comfort foods during this creamy Bacon, Shrimp and Corn Chowder!

Grab a giant spoon as a result of you’re about to would like it with this hearty soup.  I don’t fiddle once it involves shrimp recipes and need them to be good.  I used Wright® complete Bacon from my native Food Lion (in Atlantic Beach, NC) as a result of the standard of bacon will create or break this direction.  I rummage around for cuts bacon that ar thick-sliced and meaty that aren’t about to diminish once cooked.  

Topping this soup with tender thick-cut bacon takes it to a full new level!  I purchased it at my native Food Lion and had hassle selecting what flavor I needed.  I terminated up shopping for the Natural Hickory smoke-dried flavor, however any of  the Wright Brand’s Bacon’s flavors can add this recipe: fruitwood smoke-dried, smoke-dried sugar, Bourbon Barrel smoke-dried and Oak Barrel smoke-dried.

This soup is utterly seasoned with smoke-dried paprika, garlic and thyme.  Super-cozy is associate degree understatement! It’s an ideal starter course or meal any time of the year.  Seriously… however are you able to fail with BACON, shrimp and corn?

INGREDIENTS

• 5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
• 1 pound medium shrimp, peeled and deveined
• 2 cups chopped yellow onion
• 2–1/2 cups frozen corn kernels
• 3 cups chicken stock
• 1 cup half and half
• 1 tablespoon fresh minced garlic
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Pinch crushed red pepper
• Salt and pepper, to taste
• Fresh thyme sprigs for garnish, if desired

INSTRUCTIONS

1. In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.
2. Add shrimp to the pot and cook until pink (about 3-4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot.
3. Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent.
4. Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently for 2 minutes.
5. Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
6. Using an immersion blender, blend about half of the soup until creamy. If you don’t have an immersion blender, blend 2 cups of soup in a blender and pulse until creamy (exercise caution while blending hot liquids – blend small amounts at a time and hold down the top of blender pitcher while blending because there is a risk of the top blowing off and hot liquids to blow out!) and return to pot and stir well.
7. Serve with shrimp and sprinkle with bacon pieces.
8. Garnish with fresh thyme sprigs, if desired.

Source https://theblondcook.com/bacon-shrimp-corn-chowder/