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Smokey Seafood Corn Chowder

published Friday, January 29, 2021

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 8

This Smokey Seafood Corn Chowder is a delicious combination of large pink shrimp, imitation crab meat, tilapia, crispy bacon, gold potatoes, roasted peppers, and of course, sweet corn. This hearty chowder gets a smokey flavor from salty bacon and smoked paprika for a delicious and unique chowder. Serve with a crispy bread.

Directions

Step 1

In a large pot, cook bacon over medium-high heat for 4-8 minutes until crisp. Transfer to a towel-lined plate and set aside. Drain excess fat, reserving 1 tablespoon.

Step 2

Add shrimp to the pot, and sauté until pink, about 2-3 minutes; set aside.

Step 3

Add chopped onion to pot and sauté for 3 minutes.

Step 4

Add garlic to pot and cook over medium heat for 3-4 minutes until garlic is fragrant.

Step 5

Add carrots, celery, corn, potatoes, smoked paprika, salt, pepper, and chicken broth. Stir to combine.

Step 6

Tie thyme sprigs with kitchen twine and place in the pot, tying string to handle of pot.

Step 7

Bring to a boil. Reduce heat to simmer until potatoes are cooked, about 10-15 minutes.

Step 8

Stir in chopped roasted red pepper and chopped tilapia. Simmer 8 minutes, until fish is cooked through and opaque.

Step 9

Remove thyme.

Step 10

Stir in cream, simmer 2 minutes.

Step 11

Add cooked bacon and shrimp, retaining ¼ for garnishing. Simmer for 2 minutes.

Step 12

Ladle hot chowder into bowls.

Step 13

Top with cooked shrimp and bacon.

Step 14

Garnish with chopped parsley, thyme, or chives.

Cook's Notes

Save ¼ of cooked bacon and shrimp to garnish – or cook the entire 2 lb bag of Argentina Shrimp and 1 lb Walnut Creek Bacon for a heartier garnishment. Serve with crusty bread like Full Circle Market Take and Bake.

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