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Shrimp, Corn and Bacon Chowder

 Shrimp, Corn and Bacon Chowder 

8 slices bacon, cut into small pieces

2 lbs. fully cooked medium shrimp, thawed and tails removed

1 cup chopped onion

3 medium potatoes, diced small

3 cloves garlic, minced

1 ½ teaspoon paprika

1 teaspoon dried thyme

¼ teaspoon crushed red pepper

1 16 oz. bag frozen corn

6 cups chicken stock

2 cups half and half

Salt and pepper, to taste 

In a large pot of boiling water, cook potatoes 8-10 minutes (you’ll want potatoes to be a bit firm, as they will finish cooking in the final minutes of cooking time).  Drain and set aside.  

In a large stock pot, over medium heat, fry the bacon until crispy.  Using a slotted spoon, remove to a separate plate, lined with paper towels.  Drain all but 2 tablespoons fat from pot. 

Add onions and garlic.  Sauté for about 2-3 minutes, or until onions are soft and translucent.  Add paprika, crushed red pepper, thyme, salt and pepper.  Cook, stirring frequently for 2 minutes.  Add corn, chicken stock and half and half.  Stir to combine.  Add potatoes.  Bring to a boil.  Reduce heat to medium-low and simmer for 20-25- minutes, stirring frequently.  Carefully remove 2 cups of the chowder and place in a blender and blend until creamy.  Return to stock pot.  Cook another 5-10 minutes.  About 5 minutes before serving, add shrimp and bacon pieces to stock pot and stir to combine.  Serve. 


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