Ingredients
– 1 lb shrimp, peeled and deveined
– 4 slices of bacon, chopped
– 2 cups corn kernels (fresh or frozen)
– 3 medium potatoes, peeled and diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 3 cups chicken broth
– 2 cups milk (or non-dairy alternative)
– 1 cup heavy cream
– 2 tbsp butter
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions
1. In a large pot, cook the bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
2. Add butter, onion, and garlic to the pot and sauté until softened. Stir in smoked paprika.
3. Add potatoes, corn, and chicken broth. Bring to a boil, then reduce to a simmer and cook for 10-12 minutes, or until the potatoes are tender.
4. Stir in milk and cream, followed by shrimp. Cook until the shrimp turn pink, about 3-5 minutes. Season with salt and pepper.
5. Ladle into bowls, garnish with crispy bacon and green onions, and serve hot.