Description
A comforting and rustic soup blending sweet corn, tender shrimp, and buttery potatoes, perfect for cooler evenings.
Ingredients
- 1 lb peeled, deveined shrimp (medium), roughly chopped
- 4 cups fresh or frozen corn kernels
- 3 medium Yukon Gold potatoes, diced small
- 1 medium yellow onion, finely chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups low-sodium vegetable stock
- 1 1/2 cups whole milk or cooking cream
- 4 strips smoked turkey bacon, chopped
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley or chives for garnish
- Optional: squeeze of lemon to brighten
Instructions
- Melt 2 tbsp butter in a large pot over medium heat. Add chopped smoked turkey bacon and cook until crisp. Remove and set aside, leaving the drippings.
- Add remaining butter to the pot. Sauté onion, celery, and garlic until softened and fragrant (about 5–7 minutes).
- Stir in the flour and cook for 1–2 minutes to remove the raw flour taste, whisking constantly.
- Whisk in the vegetable stock, then add the diced potatoes. Bring to a simmer and cook until potatoes are tender, about 10–12 minutes.
- Stir in corn, milk or cream, smoked paprika, thyme, and simmer gently until the chowder thickens slightly, about 5 minutes.
- Add chopped shrimp and simmer 3–5 minutes until shrimp are opaque and cooked through. Taste and adjust seasoning, then fold in most of the crisped turkey bacon, reserving some for garnish.
- Ladle into bowls, garnish with parsley or chives and the reserved bacon. A squeeze of lemon adds a bright finish.
Notes
For a crisp complement, consider cooking shrimp separately. Keep the shrimp tender by adding them near the end and cooking only until opaque.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American