Cook the diced bacon in a large pot over medium heat until it’s crispy.
Melt the butter in the pot with the bacon and drippings. Add in the onion and cook until it’s soft and translucent, about 5 minutes. Then add the garlic and cook for 1 minute.
Add the broth, corn, and potatoes to the pot. Bring to a boil over high heat, reduce the heat to medium-high, and cook until the potatoes are fork tender, about 15 to 20 minutes.
Add the shrimp to the pot and cook until the shrimp turns pink, about 3-4 minutes. Pour in the heavy cream and seasonings. Stir and check the seasoning, adding more if needed.
Remove the pot from the heat and portion the chowder into bowls. If desired, top each bowl with a sprinkle of parsley and a pinch of red pepper flakes. Serve warm. If desired, garnish with green onions or additional bacon bits.
Cook the diced bacon in a large pot over medium heat until it’s crispy.
Melt the butter in the pot with the bacon and drippings. Add in the onion and cook until it’s soft and translucent, about 5 minutes. Then add the garlic and cook for 1 minute.
Add the broth, corn, and potatoes to the pot. Bring to a boil over high heat, reduce the heat to medium-high, and cook until the potatoes are fork tender, about 15 to 20 minutes.
Add the shrimp to the pot and cook until the shrimp turns pink, about 3-4 minutes. Pour in the heavy cream and seasonings. Stir and check the seasoning, adding more if needed.
Remove the pot from the heat and portion the chowder into bowls. If desired, top each bowl with a sprinkle of parsley and a pinch of red pepper flakes. Serve warm. If desired, garnish with green onions or additional bacon bits.
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