Bacon and Shrimp Corn Chowder

Serve this hearty yet easy, creamy chowder that’s incredibly smoky, sweet and packed with tons of flavor!


1 pound medium shrimp, peeled

and deveined

6 slices bacon, deli thick cut smoked and peppered bacon is best

3 cloves garlic, diced

1 onion, diced

2 teaspoons smoked paprika, or more, to taste

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon crushed red pepper flakes, optional

Kosher salt and freshly ground black pepper, to taste

4 cups chicken stock

2 cups corn kernels, frozen, canned or roasted

1 bay leaf

1/4 cup heavy cream

2 tablespoons chopped fresh parsley leaves


Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.

**I use my air fryer to cook my bacon, perfectly cooked and less excess fat.

Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.

Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add heavy cream and puree with an immersion blender.

Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.

**I serve with Sister Schubert yeast rolls.