Serve this hearty yet easy, creamy chowder that’s incredibly smoky, sweet and packed with tons of flavor!
1 pound medium shrimp, peeled
6 slices bacon, deli thick cut smoked and peppered bacon is best
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
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.
**I use my air fryer to cook my bacon, perfectly cooked and less excess fat.
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.
**I serve with Sister Schubert yeast rolls.