Rich and creamy shrimp and bacon corn chowder with fresh veggies and flavors so bold and tasty you’ll want to eat this soup all year round!
4 slices bacon, chopped
3 teaspoons minced garlic
1 pound large shrimp, de-veined and tails removed
1 15-ounce can corn, drained
1/2 cup sliced carrots
2 ribs celery, chopped
1/2 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt, or to taste
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
1 pound baby red potatoes, quartered (pieces should be no bigger than 1 inch max)
3 cups chicken or vegetable broth
1 cup heavy cream or half and half (see note)
1. Add bacon to a large pot and cook over medium-high heat for 4-8 minutes until crisp. Transfer to a towel-lined plate and set aside.2. Add garlic and shrimp to pot and cook over medium heat for 3-4 minutes until garlic is fragrant and begins to brown and shrimp turns opaque.3. Add corn, carrots, celery, onion powder, paprika, salt, pepper, Italian seasoning, potatoes, and chicken/vegetable broth and stir to combine. Bring to a boil, then pour in heavy cream. Simmer for 10-12 minutes until potatoes are tender. Stir in bacon and cook another 2-3 minutes.4. Garnish with chopped parsley or thyme and cracked black pepper, and serve.