One-Pot Shrimp and Corn Chowder
This recipe is inspired by a dish that my husband, Carson, and I had on a date night out in Aruba while we were on our honeymoon a few months ago! It was mid-August on a tropical island, but we both thought that a nice, warm bowl of shrimp chowder sounded so delicious at the time! We got a bowl to share before our entrees came out, and it ended up being our favorite thing we had ordered that night. I’ve been itching to try to recreate it ever since, and now that day has come! And the best part about this recipe: it’s a one-pot meal that you can make in 30 minutes!
The main ingredients in this recipe are shrimp, corn, bacon, broccoli, and onion, there are other vegetables that would be great in this dish as well! With the ingredients that I used, I would suggest cutting up the broccoli into pieces that are small enough to eat in one bite. Additionally, instead of cooking the bacon in full strips and then breaking it up into bits, you could definitely chop it up beforehand and cook it in smaller pieces to save a step later on! I would also recommend reserving a little bit of those bacon bits (something I forgot to do) to add as a garnish to the top for some visual interest!
Other ingredients that would be delicious in this recipe:
Bell Peppers
Carrots
Celery
Potatoes
Green Chiles
ONE-POT SHRIMP AND CORN CHOWDER
Makes 6 servings
Cook/Prep time: 30 minutes
Ingredients
1 lb shrimp, peeled and deveined
1 can corn
4 slices bacon
1 large head of broccoli
1 small yellow onion
3 cups low sodium chicken broth
¾ cup half and half
2 tbsp all purpose flour
2 tsp smoked paprika
2 tsp chili powder
2 tsp garlic powder
Salt and pepper to taste
Instructions
In a large pot, cook bacon over medium heat. Meanwhile, dice the onion and chop the broccoli into bite sized pieces. When the bacon is finished cooking, remove and place bacon on a plate lined with a paper towel.
Cook the shrimp in the bacon grease leftover in the pot, and add 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp garlic powder, and salt and pepper to taste. After the shrimp is finished cooking, set the shrimp aside.
Cook the onion and broccoli in the remaining grease (about 5-7 minutes). After cooking, add the flour and cook for ~1 minute. Slowly start to add the chicken broth, scraping at the bottom of the pan to remove any bits that have stuck. Add the half and half, corn, and remaining seasonings to the pot. Add a lid to the pot and cook for about 5 minutes, or until the liquid has been brought to a very slight boil.
Chop up the bacon into small, bite-size pieces, then add the bacon and shrimp back to the pot. Serve immediately, and garnish with leftover bacon bits, cracked black pepper, lime juice, and/or cilantro.
