Louisiana Shrimp & Corn Chowder
Cozy up with a special bowl of Louisiana Shrimp and Corn Chowder using this simple recipe. Sweet corn, tender shrimp in a velvety rich cream chowder with a dash of Creole Seasoning and topped with salty bacon is what heart and soul cooking is all about.
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Servings: 5 people
Calories: 609kcal
Ingredients
- 6 slices thick cut bacon, cut into ½ inch pieces
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 ribs celery, diced
- 3 teaspoons minced garlic
- 3 tablespoons butter
- ¼ cup flour
- 3 ½ cups chicken stock or broth
- ½ cup dry white wine
- 2 teaspoons all purpose Creole seasoning
- 2 bay leaves
- 3 sprigs fresh thyme (about 1 teaspoon dried thyme)
- 20 ounces frozen creamed corn
- 1 cup half and half cream
- 1 ½ pounds large shrimp, peeled, de-veined, tail off
- salt & pepper to taste
- chopped green onion, garnish
Instructions
- In a dutch oven or large soup pot, cook bacon pieces until crisp. Remove with a slotted spoon, leaving about 2 tablespoons of bacon drippings in the dutch oven.
- Add diced onion, bell pepper, celery to the bacon grease and cook until soft. Add minced garlic and cook for another minute. Add butter and stir until melted.
- Stir in flour to coat the veggies and cook for 1-3 minutes until the flour begins to brown.
- Whisk in half of the chicken broth and stir until a smooth paste is formed. Whisk in the rest of the broth and the wine, deglazing to get all of the brown bits from the bottom of the pot. Add the Creole seasoning and herbs and simmer 3-5 minutes.
- Add frozen corn. Simmer until thawed and incorporated into the chowder. Add shrimp, cooking just until pink and opaque (3-5 minutes). Stir in the cream. Bring back to a simmer and serve topped with the bacon pieces and some chopped green onion.
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Nutrition
Calories: 609kcal | Carbohydrates: 41g | Protein: 33g | Fat: 34g | Sugar: 11g