Description
A rich and creamy chowder packed with crispy turkey bacon, juicy shrimp, and sweet corn. This comforting seafood soup is easy to make and full of bold flavors.
Ingredients
Scale
- 6 slices turkey bacon, chopped
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, diced
- 2 cups corn (fresh or frozen)
- 4 cups chicken broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- 1 tsp lemon juice (optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Cook the turkey bacon in a large pot until crispy. Remove and set aside.
- Sauté onion and garlic in olive oil until softened.
- Add diced potatoes and chicken broth, then simmer for 15 minutes until tender.
- Stir in corn, smoked paprika, thyme, salt, and black pepper. Simmer for another 5 minutes.
- Blend part of the soup for a creamier texture if desired.
- Add shrimp and cook for 3-4 minutes until pink and opaque.
- Stir in heavy cream, then remove from heat. Add lemon juice and fresh parsley.
- Serve hot, garnished with crispy bacon and extra parsley.
Notes
- For a dairy-free version, use coconut milk instead of heavy cream.
- If you prefer a thicker chowder, mash some of the potatoes or blend a portion of the soup.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American