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Smoky Corn Chowder with Shrimp, Spinach Salad

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

When you just need an easy recipe that goes together fast, try this Smoky Corn Chowder with Shrimp paired with a spinach salad!

Smoky Corn Chowder with Shrimp
Smoky Corn Chowder with Shrimp

Smoky Corn Chowder with Shrimp, Spinach Salad

Course: Dinner, Main Dish
Cuisine: Seafood, Soups and Stews
Recipe Type: 90/10 Gluten Free, 90/10 Regular
Author: Heidi Boortz
Servings : 4

Ingredients

Smoky Corn Chowder

  • 3 slices uncured bacon cooked to crispy, and crumbled
  • 1 tsp extra virgin olive oil
  • 1 cup frozen diced onions
  • 1 Tbsp bottled minced garlic
  • 1/2 tsp smoked paprika
  • 1/4 tsp crushed red pepper
  • 2 bags frozen corn 8 oz. each
  • 3 cups vegetable broth no sugar in ingredients
  • 3/4 cup whole milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 green onion thinly sliced
  • 1 lb shrimp large, cooked, peeled and tail off

Spinach Salad

  • 3 oz baby spinach
  • 2 tomato wedged
  • 1 cucumber small, sliced
  • Balsamic Vinegar
  • extra virgin olive oil
  • salt optional
  • pepper optional

Instructions

Smoky Corn Chowder

  • Heat oil in large skillet. Add onions. Sauté 5-7 minutes. Add garlic, paprika, and red pepper. Cook 2 minutes longer. Stir in corn, broth, and milk. Bring to a boil. Reduce heat, and simmer 15 minutes. Puree half the soup. (I used an immersion blender, but if you don’t have one of those you can transfer half the soup to a blender, puree it, then pour it back in the pan.) Stir in salt, pepper, and shrimp. Let stand 5 minutes or until shrimp is hot. Top with bacon bits and green onions.

Spinach Salad

  • Divide spinach evenly among 4 bowls. Top with tomato wedges and cucumbers. Drizzle with balsamic vinegar and olive oil. Top with salt and pepper, if desired.
Tried this recipe?Let us know how it was!
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