Bacon, Shrimp And Corn Chowder

Bacon, Shrimp And Corn Chowder

5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
1 pound medium shrimp, peeled and deveined
2 cups chopped yellow onion
1 tablespoon fresh minced garlic
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Pinch crushed red pepper
2–1/2 cups frozen corn kernels

  1. In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.
  2. Add shrimp to the pot and cook until pink (about 3-4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot.
  3. Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent.

For Full Instruction:

Rated 4/5 based on 319 Reviews

No comments

Post a Comment