Wednesday, 26 February 2020

Bacon, Shrimp And Corn Chowder

Bacon, Shrimp And Corn Chowder

5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
1 pound medium shrimp, peeled and deveined
2 cups chopped yellow onion
1 tablespoon fresh minced garlic
1 teaspoon smoked paprika
And so on.

  • Step number 1. In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.
  • After that, Add shrimp to the pot and cook until pink (about 3-4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot.
  • And now, Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent.
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