Shrimp and Corn Chowder

Ingredients

• •4 tablespoons butter
• •1 medium onion, diced
• •3 cloves garlic, minced
• •3 cups chicken broth (gluten-free)
• •2 cups diced potatoes
• •2 cups fresh or frozen corn
• •1 pound large shrimp, peeled and deveined
• •1 cup heavy cream
• •6 slices bacon, cooked and crumbled
• •1 teaspoon Old Bay seasoning
• •to taste salt and black pepper

Directions

1. 1Melt butter in a large pot over medium heat, then sauté diced onion and garlic until fragrant, about 2 minutes.
2. 2Add chicken broth and diced potatoes, bring to a boil, then reduce heat and simmer for 10 minutes until potatoes are tender.
3. 3Stir in corn and Old Bay seasoning, cooking for 2 minutes.
4. 4Add shrimp and cook until pink, about 3-4 minutes.
5. 5Pour in heavy cream and stir well, heating through without boiling.
6. 6Season with salt and pepper to taste, then ladle into bowls and top with crumbled bacon.

💡 Shrimp belongs late in corn chowder. Build and thicken the soup first so seafood cooks only for the final few minutes.

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