This is a great hearty chowder and easy to make from Lexis Clean Kitchen. Use her healthy options with no degrading the tatses.
What you need
1 package nitrate-free bacon
1 pound deveined shrimp
1 onion, minced
2 garlic cloves
3 yukon potatoes, diced
2 celery ribs, diced
2 carrots, minced
1/4 teaspoon sweet paprika
1/2 teaspoon dried thyme
4 cups chicken stock
1 cup fresh or frozen corn, thawed and cooked
1/4 cup heavy cream or 1/4 cup cashew cream
1 tablespoon fresh parsley, for garnish
1 sprig fresh thyme, for garnish
1 tablespoon scallions, for garnish
Instructions
- Heat a large dutch oven over medium heat. Add bacon and cook until crispy, around 5-8 minutes. Turn off heat and place bacon on a plate lined with paper towels.
- Drain all but 1 tablespoon of bacon fat out of the pan. Turn heat to medium-high and cook shrimp for about 2-3 minutes on each side, or until pink and fully cooked through. Transfer shrimp to a plate lined with paper towels.
- Drain all of the cooking liquid out of the pan.
- Place garlic and onion into the dutch oven. Cook for 1-2 minutes or until onions start to turn translucent. Add potato, celery, and carrots to the pot. Cook until potato starts to soften.
- Add in spices. Cook for 1-2 minutes, or until fragrant.
- Pour in chicken stock and stir well, making sure to scrape up all of the brown bits from the bottom of the pan.
- Cover and bring to a boil over medium-high heat. Once at a boil, add corn and turn down heat and let simmer for 10-15 minutes.
- Whisk in cream of choice. Taste and adjust seasoning as desired.
- Serve in desired serving bowls. Top with roughly chopped shrimp, bacon pieces, parsley, thyme, scallions, and corn if using.
- Serve warm!