It’s SUMMAH-time, folks! And this soup is summer. It’s sweet corn, it’s shrimp, it’s bacon.
It’s a beautiful thing, really.
And you could serve this stuff cold or warm – whatever you’re feelin’ – so this can actually be an any time of the year dish!
My pictures for this recipe look like I’ve reverted back to the iPhone method. They’re not, I promise, they’re just not good. Sorry about that.
So here’s how it’s made:
Saute some shrimp in a skillet (presumably one that you’d just fried bacon in – I had some frozen cooked bacon in my freezer so I just used that). You can most definitely use the bacon fat left in the skillet to do the sauteing.
Do NOT do what I did. Set the shrimp out to rest. Do NOT add to the pot. You will have to fish them out later. However, do add some corn and sliced onion to the pot and saute that. Then, add your paprika and stir.
Pour in 4 cups of chicken broth and half and half and stir. Salt and pepper it, and use an immersion blender to get it all chowder-ish. That’s why you take out the shrimp: to avoid turning it into leeetle bits.
Add in the shrimp and top with bacon crumblies. The bacon absolutely makes the dish what it is: awesome.
adapted from Bev Cooks
4 slices bacon, roughly chopped
10 ounces shrimp, peeled and deveined
1/2 medium yellow onion, diced
4 cloves (1 tablespoon + a teaspoon) garlic, minced
1 1/2 tablespoons smoked paprika
1 pinch crushed red pepper
5 ears fresh corn, kernels removed
4 cups chicken broth
1 cup fat-free half and half
coarse salt and freshly ground pepper, to taste
1. Fry the bacon in a pot. Drain all but around a tablespoon of fat from the pot, and saute the shrimp for 5 or so minutes. Set aside with the bacon.
2. In the pot, add the onion and saute for 5 minutes. Add paprika and garlic and stir. Add in corn and saute that for a minute or so.
3. Add the chicken broth and half and half to the pot. Simmer on low for 15-20 minutes. Add some salt and pepper to taste.
4. Use your immersion blender (if you don’t have one, it’s fine- it just gives it a little creamier texture) to pulse the soup into a chowder. Add shrimp back to the top. Serve with salt and pepper and the star: bacon. Slurp away.
Man, I love summer.