BACON, SHRIMP AND CORN CHOWDER #APPLEWOOD #BACON

Snatch a major spoon since you're going to require it with this healthy chowder. I don't play around with regards to shrimp plans and need them to be impeccable. I utilized Wright® Brand Bacon from my neighborhood Food Lion (in Atlantic Beach, NC) in light of the fact that the nature of bacon can represent the deciding moment this formula. I search for cuts bacon that are thick-cut and substantial that aren't going to wither up when broiled. Wright Brand Bacon is hand-chosen, hand-cut and normally smoked with wood chips.

Beating this chowder with fresh thick-slice bacon takes it to an unheard of level! I obtained it at my nearby Food Lion and experienced difficulty settling on what flavor I needed. I wound up purchasing the Natural Hickory Smoked flavor, yet any of the Wright Brand's Bacon's flavors will work in this formula: Applewood Smoked, Smoked Brown Sugar, Bourbon Barrel Smoked and Oak Barrel Smoked.

This chowder is impeccably prepared with smoked paprika, garlic and thyme. Super-comfortable is putting it mildly! It's an ideal starter course or feast whenever of the year. Truly… how might you turn out badly with BACON, shrimp and corn?!

INGREDIENTS:

• 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
• 1/2 teaspoon dried thyme
• Pinch crushed red pepper
• 2–1/2 cups frozen corn kernels
• 3 cups chicken stock
• 1 cup half and half
• Salt and pepper, to taste
• Fresh thyme sprigs for garnish, if desired

INSTRUCTIONS:

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.
2. 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.
3. Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent.
4. Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently for 2 minutes.
5. Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
6. Using an immersion blender, blend about half of the soup until creamy. If you don’t have an immersion blender, blend 2 cups of soup in a blender and pulse until creamy (exercise caution while blending hot liquids – blend small amounts at a time and hold down the top of blender pitcher while blending because there is a risk of the top blowing off and hot liquids to blow out!) and return to pot and stir well.
7. Serve with shrimp and sprinkle with bacon pieces.
8. Garnish with fresh thyme sprigs, if desired.

For more detail :http://bit.ly/2XXOPyI

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