Shrimp & Corn Chowder with Chipotle
This Shrimp & Corn Chowder with Chipotle is loaded with shrimp and veggies and it's got a good kick from the chipotle!
Servings: 12 servings
Calories: 168kcal
Ingredients
- 4 slices bacon chopped
- 1 cup carrots diced
- 1 cup onions diced
- 1 cup celery diced
- 1 cup potato peeled and diced
- 2 tsp garlic finely chopped
- 1 tbsp chipotle in adobo sauce finely chopped
- 4 cups low sodium chicken broth
- 1 tsp dried thyme
- 1 dried bay leaf
- 1 cup red bell pepper diced
- 1 cup corn niblets
- 1 pound shrimp peeled and deveined
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp pepper
For the flour slurry
- 2 tbsp all purpose flour
- 1/4 cup water
Instructions
- Sautee the chopped bacon with the onion, celery, and carrots over medium heat for about 6 minutes or until the onion is translucent. Add the garlic and cook for an additional minute. Remove any excess bacon fat.
- To the bacon and veggies, add the chicken broth, bay leaf, thyme, minced chipotle, and potatoes. Simmer for about 10 minutes.
- Make a slurry with the flour and water by adding water to the flour and whisking until there are no lumps.
- Add the red bell pepper and corn and the flour slurry while stirring; bring back to a simmer.
- Add the shrimp and cream to finish the soup. If your shrimp are cooked simply heat the soup through to a boil and season and serve. If the shrimp are uncooked, simmer them in the soup for a few minutes or until they are cooked. Season with salt and pepper and serve!
Notes
Adjust the chipotle to suit your palate.
Nutrition
Serving: 0.75cup | Calories: 168kcal | Carbohydrates: 12g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 123mg | Sodium: 536mg | Potassium: 321mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2539IU | Vitamin C: 24mg | Calcium: 88mg | Iron: 1mg