Bacon, Shrimp And Corn Chowder
Bacon, Shrimp And Corn Chowder


Ingredients:
  • 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
  • 3 cups chicken stock
  • 1 cup half and half
  • Salt and pepper, to taste

Instructions:
  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.
  4. etc
  5. etc

For Full Instruction: theblondcook.com

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