Empty My Fridge
Smoky Discount Shrimp Chowder is a Cold-Weather Game Changer!
Ingredients
- Bacon · diced4 slices
- Shrimp · peeled1 lb
- Onion · diced1
- Carrot · diced1
- Potato · diced1
- Garlic · minced3 cloves
- Smoked paprika5 ml
- Old Bay seasoning12 ml
- Salt
- Black pepper
- Chicken stock1 l
- Cream125 ml
- Sweet corn · frozen500 ml
Instructions
- In a large pot or Dutch oven over medium heat, cook the diced bacon until brown and crisp.
- Remove the bacon. Add the shrimp and a pinch of Old Bay to the pot and cook just until pink. Take the shrimp out and set aside with the bacon.
- In the same pot, cook the onion, carrot, potato and garlic, stirring often, until the onion softens.
- Stir in the Old Bay and smoked paprika and cook for about 1–2 minutes. Season with salt and pepper to taste.
- Stir in the chicken stock, cover and cook for 10–15 minutes.
- Blend some of the potato and carrot with an immersion blender until smooth.
- Stir in the cream, corn, bacon and shrimp.
Summarized from Glen & Friends Cooking's video. Watch it for the details.
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GarlicOnionCarrotCreamPotatoShrimpBaconSweet corn
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