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Corn Chowder with Bacon and Shrimp
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 4 slices bacon, chopped
  • 1 pound shrimp, peeled and deveined
  • 4 cups frozen corn kernels
  • 2 medium potatoes, peeled and diced
  • 1 small onion, diced
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions
 

  • Cook the chopped bacon in a skillet over medium heat until crisp. Drain the bacon on paper towels and set it aside.
  • Add the bacon, corn, potatoes, onion, chicken broth, thyme, salt, and pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 6 hours, or until the potatoes are tender.
  • Stir in the heavy cream and shrimp. Cover and cook on low for 20 to 30 minutes more, until the shrimp turn pink and are cooked through.

Notes

Add the shrimp only at the end so they stay tender instead of turning rubbery. If the chowder thickens too much after sitting, stir in a splash of broth or cream before serving. Leftovers reheat gently on the stovetop or in the microwave without separating.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet