Ingredients

The following ingredients have 4 Servings
  • 2 slices bacon (cut into 1/2-inch pieces)
  • 1/2 cup yellow onion (peeled & diced)
  • 1 teaspoon garlic (minced)
  • 2 tablespoons butter
  • 3 cups chicken broth ((or seafood broth))
  • 15 ounces canned corn (drained)
  • 1 pound baby potatoes (halved)
  • 1 pound medium-size shrimp (peeled & deveined)
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon fresh parsley (finely chopped)
  • 1/4 teaspoon red pepper flakes

Instruction

  • Cook the diced bacon in a large pot over medium heat until it's crispy.
  • Melt the butter in the pot with the bacon and drippings. Add in the onion and cook until it's soft and translucent, about 5 minutes. Then add the garlic and cook for 1 minute.
  • Add the broth, corn, and potatoes to the pot. Bring to a boil over high heat, reduce the heat to medium-high, and cook until the potatoes are fork tender, about 15 to 20 minutes.
  • Add the shrimp to the pot and cook until the shrimp turns pink, about 3-4 minutes. Pour in the heavy cream and season with salt and pepper. Stir and check the seasoning, adding more salt and pepper to taste.
  • Remove the pot from the heat and portion the chowder into bowls. Top each bowl with a sprinkle of parsley and a pinch of red pepper flakes. Serve warm.