Shrimp and Corn Chowder

• Gluten free

• Meat

  • 4 slices Bacon

• Seafood

  • 1 lb Shrimp, medium

• Produce

  • 1/2 tsp Basil, dried
  • 1 Bay leaf
  • 2 cups Corn, canned or roasted frozen kernels
  • 3 cloves Garlic
  • 1 Onion
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 2 tsp Paprika, smoked
  • 1/4 tsp Red pepper flakes

• Dairy

  • 1/4 cup Heavy cream

Found on damndelicious.net

Description

Ingredients

• 4 slices bacon, diced
• 1 pound medium shrimp, peeled and deveined
• 3 cloves garlic, diced
• 1 onion, diced
• 2 teaspoons smoked paprika, or more, to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes, optional
• Kosher salt and freshly ground black pepper, to taste
• 4 cups chicken stock
• 2 cups corn kernels, frozen, canned or roasted
• 1 bay leaf
• 1/4 cup heavy cream
• 2 tablespoons chopped fresh parsley leaves

Directions

• Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon. Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add heavy cream and puree with an immersion blender. Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.