Smoky Corn and Shrimp Chowder

Name: Smoky Corn and Shrimp Chowder
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 6 slice bacon (cooked and crumbled); 1 large onion, chopped; 2 tbsp butter; 1 tsp thyme; 2 tsp sea salt; 2 tsp black pepper; 4 large potato (diced); 1 large red bell pepper; 4 cup milk; 2 cup whipping cream; 1 cup Clam juice; 4 cup corn kernels; 1 lb shrimp (cooked and chopped); 2 tsp hot pepper sauce

Grill-Master @grill_master

Just my all-time favorite Chowder

Grill-Master @grill_master

Just my all-time favorite Chowder

Saved

Ingredients

45 mins

8 servings

6 slicebacon (cooked and crumbled)
1 largeonion, chopped
2 tbspbutter
1 tspthyme
2 tspsea salt
2 tspblack pepper
4 largepotato (diced)
1 largered bell pepper
4 cupmilk
2 cupwhipping cream
1 cupClam juice
4 cupcorn kernels
1 lbshrimp (cooked and chopped)
2 tsphot pepper sauce

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Steps

45 mins

1

In a large saucepan on medium-high heat, melt butter and add, onion, thyme, salt, and black pepper. Stir often until onions are soft. Approximately 5 minutes.
2

Put onion mixture into a large pot and add the remaining ingredients. Cook on medium-low heat until potatoes are tender. Approximately 20 minutes.
3

Once cooking is complete, remove 1/3 of the soup from pot. Puree soup in a food processor until smooth, then return to pot and stir.