Shrimp and Corn Chowder

This Shrimp and Corn Chowder is quick to make and full of smoky chipotle flavor.

It’s one of my all time favorite soups and tastes amazing. You’ll love how cheesy and delicious it is; definitely restaurant-worthy!

– unsalted butter – small shrimp – bacon – onion – red bell pepper – celery – all purpose flour – chicken broth, (I use low sodium) –  heavy cream

INGREDIENTS

Melt 2 Tablespoons of butter in a large Dutch oven or soup pot over medium heat. Add the shrimp and cook for about 4 minutes.

Remove the shrimp from the pan and drain any liquid from the pot. Place the pot back on the stove over medium high heat and add the bacon.

Cook until fat renders and it begins to crisp, about 5 minutes. Add the onion, red bell pepper, and celery, and cook until vegetables are tender, about 5 minutes more.

Add the onion, red bell pepper, and celery, and cook until vegetables are tender, about 5 minutes more.

Swipe up for the full recipe!

More Recipes:

SALMON TERIYAKI BOWLS

AIR FRYER CHICKEN CUTLETS

CHICKEN CORDON BLEU CASSEROLE