Shrimp and Corn Chowder: A Bowl of Comfort and Flavor

Step 1

Heat a large stockpot or Dutch oven over medium heat. Add diced bacon and cook until it’s brown and crispy, about 6–8 minutes. Remove the bacon with a slotted spoon and transfer it to a plate lined with paper towels. Drain excess fat, leaving about 1 tablespoon in the pot.

Step 2

Add shrimp to the stockpot and cook, stirring occasionally, until they turn pink and are just cooked through, about 2–3 minutes. Remove the shrimp and set aside for later.

Step 3

In the same pot, add garlic and onion. Cook, stirring frequently, until the onion becomes translucent, about 2–3 minutes. The garlic should smell fragrant but not burned.

Step 4

Stir in smoked paprika, dried oregano, basil, and crushed red pepper flakes (if using). Cook for about 1–2 minutes, letting the spices toast slightly to enhance their flavors. Season with salt and pepper to taste.

Step 5

Pour in the chicken stock and add the corn kernels and bay leaf. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 12–15 minutes to allow the flavors to meld.

Step 6

Remove the bay leaf and discard it. Add heavy cream and a small portion of the cooked shrimp to the pot. Using an immersion blender, blend part of the chowder to create a creamy texture while leaving some chunks for a hearty bite. (If you don’t have an immersion blender, carefully transfer some of the chowder to a countertop blender, blend until smooth, and return it to the pot.)

Step 7

Return the remaining shrimp to the chowder and give it a final stir. Ladle the chowder into bowls and garnish with crispy bacon bits and chopped parsley. For a smoky kick, sprinkle a little smoked paprika on top. Serve immediately and enjoy!