corn chowder plus

Name: Corn Chowder Plus
Prep time: 15 min
Cook time: 15 min
Yield: 2
Cuisine: American
Ingredients: 10 medium shrimp; 4-6 slice(s) good quality bacon - regular cut; 1/2 cup(s) chopped celery; 1/2 cup(s) chopped onion - white or yellow; 1/2 cup(s) small diced potatoes - red or russet; 1-1/2 - 2 cup(s) corn kernels - fresh, frozen or canned; 1/4 teaspoon(s) minced garlic - more to taste; 1 dash(es) chili flakes, optional; 1-2 tablespoon(s) diced green chilies - heat of your choice; 1 cup(s) chicken broth; 1/2 - 1 cup(s) milk or cream; salt and pepper, to taste; snipped chives, for garnish

9 Pinches 1 Photo

Maggie M

In The Kitchen, OH

Updated on Sep 10, 2024

Corn chowder is so good, especially if it is made with fresh sweet summer corn. This recipe is super simple and takes very little time. We amp our corn chowder up by adding shrimp, bacon, and chives - it's just so good! Of course, if you are not a fan of shrimp, just leave them out. You will still have a delicious and comforting bowl of chowder. While I prefer to use fresh or fresh frozen, this can also be made with regular frozen corn or even a good quality canned corn. No reason to let the cold winter days come around and you miss out on a delicious bowl of hot steaming chowder.

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield 2 serving(s)

Ingredients

10 medium shrimp
4-6 slices good quality bacon - regular cut
1/2 cup chopped celery
1/2 cup chopped onion - white or yellow
1/2 cup small diced potatoes - red or russet
1-1/2 - 2 cups corn kernels - fresh, frozen or canned
1/4 teaspoon minced garlic - more to taste
1 dash chili flakes, optional
1-2 tablespoon diced green chilies - heat of your choice
1 cup chicken broth
1/2 - 1 cups milk or cream
salt and pepper, to taste
snipped chives, for garnish

How To Make corn chowder plus

Step 1

Bring a small saucepan of water to a boil. Drop the shrimp in, turn off the heat, and allow them to sit for 4 minutes. Drain, rinse in cold water, then place on a cutting board to cool. Once the shrimp are cooled, cut them into bite-sized pieces, then set aside.

Step 2

Cut the bacon into small pieces. Place into a large saucepan and cook over medium-high heat until crispy. Remove the bacon to a paper-towel-lined bowl. Save the bacon fat.
Step 3

Place the celery, onion, and potato into the same saucepan and cook in the bacon fat for about 4 minutes - stirring frequently. Add the corn kernels. Stir and cook for about 4 minutes, then add the minced garlic and chili flakes if you are using them. If you are using the diced green chilies, stir them into the mixture now.
Step 4

Add the chicken broth and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the milk or cream and the cooked shrimp. If the chowder is too thick for you, add a bit more milk or cream until you have the desired thickness. Heat through gently. Season with salt and pepper to taste.
Step 5

Ladle into bowls and garnish with cooked bacon and snipped chives.
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