Huffpost Taste

Hearty Shrimp & Corn Chowder

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Hearty Shrimp & Corn Chowder

Provided by:
total prep 436 calories/serving


  • 14 slices bacon, stacked and diced
  • medium onion and red pepper, diced
  • 3 Tbsp flour
  • 1 lb red-skin potatoes, cut in 1/2-in. chunks (3 cups)
  • 2 cups whole milk
  • 1 can (141/2 oz) chicken broth
  • 1 can (141/2 oz) whole-kernel corn, drained
  • 1 tsp dried) thyme leaves
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • medium shrimp, peeled, deveined and cut bite-size


  • Heat a 3- to 4-qt saucepan over medium heat. Add bacon; cook until crisp. Remove with a slotted spoon, drain well on paper towels and reserve.
  • Drain off all but 1 Tbsp fat. Add onion and red pepper and cook, stirring as needed, 5 minutes or until soft. Add flour; stir until blended with fat. Stir in remaining ingredients except shrimp.
  • Bring to a boil, stirring bottom of saucepan and taking care to get into corners. Reduce heat, partially cover and simmer, stirring occasionally, 10 minutes or until potatoes are tender.
  • Add the shrimp and simmer 1 to 2 minutes or until cooked through. Ladle into soup plates, sprinkle with bacon and serve immediately.