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Bacon, Shrimp, and Corn Chowder

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“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.”
READY IN:
50mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a stockpot, cook 3 slices of the bacon until crisp. Remove bacon, drain and crumble; set aside. Reserve 2 tablespoons bacon drippings.
  2. Add the onion and saute in bacon drippings until tender, about 8 minutes.
  3. Placed chopped pototoes over onions and add enough water to cover the potatoes. Add 1 tsp of Mrs Dash.
  4. Bring to a boil, reduce heat to medium and cook until potatoes are tender.
  5. Meanwhile, cook remaining bacon; drain and crumble.
  6. Add corn, bacon and shrimp and cook until the shrimp are opaque.
  7. Remove from heat and let cool slightly.
  8. Stir in evaporated milk.
  9. Stir in light cream.
  10. Stir in milk (depending upon how thick you like your chowders, you may add more or less milk at this point).
  11. Add 2 tsp Mrs Dash.
  12. Reheat soup to just boiling, but do not boil.
  13. Add salt and pepper to taste.
  14. Remove from heat and cool.
  15. Refrigerate overnight and slowly reheat to serve.

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