January is my Dutch oven’s favorite month. I love love love to make soups, stews, chowders, pasta sauce and more while the wet winter weather rages outside. Another favorite of mine is this warm and delicious shrimp, corn and potato chowder. Did I mention it also has bacon? I’m not sure there’s a better combination than that. This one-pot-wonder has a few steps to it, but they are all pretty simple, and the results are well worth it.
Shrimp, Corn & Potato Chowder (with crumbled bacon!!)
- 5 slices thick cut bacon chopped
- 1 tbsp butter
- 1 lb raw shrimp peeled, deveined, tails removed
- 1 tsp paprika
- 1 tsp old bay seasoning
- 2 tsp olive oil
- 1 medium onion finely chopped
- 1 carrot finely chopped
- 2 celery stalks finely chopped
- 3 cloves garlic minced
- salt & pepper to taste
- 2 tsp fresh thyme
- 1 bay leaf
- 1 tsp fresh dill chopped
- 1 tsp fresh parsley chopped
- 6 medium potatoes peeled and diced into small pieces
- 1 Pkg frozen corn (about 3 cans)
- 1 32oz. Box chicken stock
- 1 cup half and half
- Option Garnish (chopped green onions, shredded cheddar cheese)
- In a large Dutch oven, add a splash of olive oil and cook bacon on medium-high heat until crispy. Add to a plate with a paper towel to drain.
- Meanwhile, chop the shrimp into small pieces and sprinkle paprika and creole seasoning all over. Toss to coat and let sit.
- Add butter to the pot along with onion, carrot, celery and garlic. Sprinkle generously with salt and pepper and season until soft.
- Add the thyme, bay leaf and dill, along with the potatoes, corn and chicken broth. Bring to a boil, then simmer, covered for 25 minutes until the potatoes are soft.
- Reduce heat. Add the shrimp and crumbled bacon back into the pot and cook for another 5 minutes until shrimp are pink.
- Stir in up to 1 cup of half and half until you have the desired creaminess and thickness. Stir in the parsley. Season with salt and pepper to taste.
- Serve with green onions and shredded cheese, and maybe even some crunchy toasted garlic bread.