1/4 Photos of Bacon, Shrimp, and Corn Chowder
As with most chowders, this is much better served the second day. Let it sit in the fridge overnight, reheat and serve! Sometimes I will add some crushed red pepper when I saute the onion. The Maine shrimp can be substituted with other small shrimp.
My Private Note
Units: US | Metric
- 1In a stockpot, cook 3 slices of the bacon until crisp. Remove bacon, drain and crumble; set aside. Reserve 2 tablespoons bacon drippings.
- 2Add the onion and saute in bacon drippings until tender, about 8 minutes.
- 3Placed chopped pototoes over onions and add enough water to cover the potatoes. Add 1 tsp of Mrs Dash.
- 4Bring to a boil, reduce heat to medium and cook until potatoes are tender.
- 5Meanwhile, cook remaining bacon; drain and crumble.
- 6Add corn, bacon and shrimp and cook until the shrimp are opaque.
- 7Remove from heat and let cool slightly.
- 8Stir in evaporated milk.
- 9Stir in light cream.
- 10Stir in milk (depending upon how thick you like your chowders, you may add more or less milk at this point).
- 11Add 2 tsp Mrs Dash.
- 12Reheat soup to just boiling, but do not boil.
- 13Add salt and pepper to taste.
- 14Remove from heat and cool.
- 15Refrigerate overnight and slowly reheat to serve.
Browse Our Top Chowders Recipes
Nutritional Facts for Bacon, Shrimp, and Corn Chowder
Serving Size: 1 (575 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1068.4
- Calories from Fat 695
- Total Fat 77.2 g
- Saturated Fat 41.9 g
- Cholesterol 369.4 mg
- Sodium 1163.3 mg
- Total Carbohydrate 59.9 g
- Dietary Fiber 5.0 g
- Sugars 5.2 g
- Protein 38.1 g