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Bacon, Shrimp, and Corn Chowder

5.0(12)

As with most chowders, this is much better served the second day. Let it sit in the fridge overnight, reheat and serve! Sometimes I will add some crushed red pepper when I saute the onion. The Maine shrimp can be substituted with other small shrimp.

by Kim127·published 2006-02-16

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Chowders

Servings

(6–8)

Total time

50 min

prep 20 min

Calories / serving

1069 kcal

Ingredients (13)

serves

1/2 lb baconbacon
1 onion, dicedonion
4 potatoes, peeled and choppedpotato
waterwater
1 teaspoon Mrs. Dash seasoning mix
1 1/2 lbs maine shrimp, shelledshrimp
1 (14 ounce) can corncorn
1 (14 ounce) can evaporated milkevaporated-milk
1 pint light creamcream
1 cup milk (or more if desired)milk
2 teaspoons Mrs. Dash seasoning mix
saltsalt
pepperpepper

Instructions (15 steps)

01In a stockpot, cook 3 slices of the bacon until crisp. Remove bacon, drain and crumble; set aside. Reserve 2 tablespoons bacon drippings.
02Add the onion and saute in bacon drippings until tender, about 8 minutes.
03Placed chopped pototoes over onions and add enough water to cover the potatoes. Add 1 tsp of Mrs Dash.
04

Bring to a boil, reduce heat to medium and cook until potatoes are tender.

05Meanwhile, cook remaining bacon; drain and crumble.

06Add corn, bacon and shrimp and cook until the shrimp are opaque.

07Remove from heat and let cool slightly.

08Stir in evaporated milk.

09Stir in light cream.

10Stir in milk (depending upon how thick you like your chowders, you may add more or less milk at this point).

11Add 2 tsp Mrs Dash.

12Reheat soup to just boiling, but do not boil.

13Add salt and pepper to taste.

14Remove from heat and cool.

15Refrigerate overnight and slowly reheat to serve.

Nutrition (per serving)

Calories: 1069 kcal
Protein: 38 g
Fat: 77 g
Saturated fat: 42 g
Carbs: 60 g
Fiber: 5 g
Sugar: 5 g
Sodium: 1163 mg
Cholesterol: 370 mg

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Rich recipe — supports nutrition-aware planning.