Since fresh lobster can be hard to find at times and because it can be a lot of work, I switched to lobster tails. When I first found this recipe, it called for only Live Lobsters. It comes out every summer when the corn is fresh and the seafood is abundant. Top with the reserved bacon and fresh thyme and serve hot.NOTE: This is an old time favorite recipe of mine.Heat well until the soup is lovely and thick. Mix 2 tbsp of arrowroot or cornflour with 1/4 cup of chicken stock and add to the chowder.Return the rest of the soup mixture back to the Dutch oven and add the shrimp and bacon, reserving some bacon for garnish. Take out about half of the mixture and use an immersion blender to blend the other half until if is creamy.Bring to a boil and then reduce the heat to medium low and simmer for 15 minutes. Add the corn, chicken stock, skim milk and heavy cream.
#SHRIMP CHOWDER MY RECIPES CRACKED#
Stir in the paprika, crushed red pepper, fresh thyme, sea salt and cracked black pepper.Add onions and garlic to the Dutch oven and saute for 2-3 minutes until the onion are tender and translucent.Remove and add to the paper towels with the bacon. Leave a tbsp of the bacon fat in the Dutch oven and cook the shrimp until pink, about 3-4 minutes.Cook the bacon in the dutch oven and place on paper towels to drain.It works out to 445 calories each and tastes out of this world. Thickening it with stock and arrowroot powder means that I can totally omit any cheese. It has been slimmed down by using half skim milk instead of all cream. This hearty shrimp chowder is one of my favorite comfort food fall recipes. It will become a family favorite, for sure. It has a super rich flavor and comes together quickly. Your family will just love the taste of this thick and creamy shrimp chowder. This chowder also makes a wonderful main meal soup. Add some crusty homemade Italian bread to complete the meal.įall comfort food doesn’t get any better than this! It makes the perfect starter to a main meal. This shrimp chowder is perfectly seasoned with just a hint of spice that comes from the red pepper flakes. Those lovely chunks of shrimp will want the perfect resting spot before it hits your mouth. It’s time to grab a spoon and dig into this amazing shrimp chowder. Serve hot, garnished with some fresh thyme and a few pieces of reserved bacon. The final touches are to add back the bacon and shrimp to the creamy soup and then thicken it with a bit of arrowroot or cornstarch mixed with some chicken stock. (I just removed half of the soup, blended the other half and combined the two back in the pan.) This gives the chowder the perfect blend of a smooth soup with some texture from the the other half of the corn and onions mixture. Skim milk, heavy cream and corn kernels add the last few flavors and then half of the soup mixture is blended with an immersion blender[ to a smooth consistency. Just add the spices to the onions and garlic and give everything a good stir to combine the flavors. My kitchen has a wonderful aroma right about now! Spices, and fresh thyme adds more taste to the dish. Can you see the way the flavors build on each other? Each new layer builds on the one before to give amazing flavor to this dish. It just took a few minutes of cooking and then I set the shrimp aside with the bacon pieces. Be sure to de-vein the shrimp to give the best presentation. Next, I left about a tablespoon of the bacon fat and added the shrimp. I cut it into small pieces and cooked it till crispy and then took it out to drain on paper towels. I cooked the whole recipe in a Dutch oven to save on clean up later. It comes together in one pot, bit by bit, adding layers of flavor with each new ingredient addition. This soup has a fairly long list of ingredients but is surprisingly easy to make. This post contains affiliate links for your cooking convenience. Making this bacon and fresh thyme shrimp chowder. See my recipe for light seafood chowder for another tasty idea. This hot shrimp chowder is hearty and thick with the goodness of fresh thyme and smoked paprika mixed with pan fried bacon, heavy cream and corn kernels.Īny seafood tastes great in a chowder. I am not normally much of a soup or chowder lover but I really enjoy it when the cool weather rolls around It is the perfect choice for a one pot meals soup recipe for the cool autumn nights! It seems that there is a National day for pretty much any food! October 19 is National Seafood Bisque Day. I thought it would be fun to cook up a big batch of shrimp chowder with bacon, corn and fresh thyme to celebrate a national foodie day.
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