Ingredients
Scale
- 4 cups fresh corn kernels (from about 6 ears of corn)
- 1 pound shrimp, peeled and deveined
- 4 slices bacon, diced
- 1 large onion, chopped
- 1 red bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon cayenne pepper
- 4 cups seafood or chicken broth
- 2 large potatoes, peeled and diced
- 1 cup heavy cream
- Salt and black pepper to taste
- Chopped fresh chives for garnish
Instructions
- Cook the Bacon: In a large pot, render the bacon over medium heat until crisp. Transfer to a paper towel-lined plate with a slotted spoon.
- Sauté Vegetables: In the remaining bacon fat, sauté onion, red bell pepper, and celery until soft, about 5 minutes.
- Add Garlic and Spices: Incorporate garlic, thyme, and cayenne, cooking until fragrant, about a minute.
- Simmer with Broth and Potatoes: Pour in the broth and bring to a simmer. Add potatoes and cook until tender.
- Combine Corn and Shrimp: Add corn and shrimp, cooking until shrimp are pink and fully cooked.
- Finish with Cream: Lower the heat, stir in the cream, and season with salt and black pepper. Warm through but do not boil.
- Serve with Garnish: Ladle into bowls and garnish with crispy bacon and fresh chives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes