Key IngredientPremium Thick Cut Bacon 12oz.AboutThis cozy chowder with a hint of spice will warm you up on chilly days—our crispy Thick Cut Bacon, shrimp, corn, potatoes, fresh garlic and thyme swimming in a rich, creamy broth. Yes, please!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientPremium Thick Cut Bacon 12oz.
Recipe by
Ingredients
12 ounces Farmer John Premium Thick Cut Bacon 3 tablespoons Unsalted Butter 1 Large Onion, Finely Chopped 1/4 cup All-Purpose Flour 6 cups Chicken Broth 2 ears Fresh Corn Kernels 14 ounces Roasted Corn Kernels 3 Fresh Garlic Cloves, Finely Chopped 1 1/2 pounds Yukon Gold Potatoes, Cut into ½-inch Pieces 4 ounces Small Frozen Shrimp, Cooked & Peeled 5 sprigs Fresh Thyme 1 Bay Leaf 1 1/2 teaspoons Kosher Salt 1/4 teaspoon Fresh Ground Black Pepper 1/4 teaspoon Cayenne Pepper 1 cup Heavy Cream Scallions, for garnish
Key IngredientPremium Thick Cut Bacon 12oz.
Premium Thick Cut Bacon 12oz.Key IngredientPremium Thick Cut Bacon 12oz.Directions
1Heat a large pot over medium-high heat, then add the chopped bacon. Cook until the bacon is crispy—about 6-8 minutes. Use a slotted spoon to transfer to a paper towel-lined bowl.
2In the same pot, turn the heat to medium low and add 2 tablespoons of the butter and the chopped onion. Stir occasionally until softened. Add garlic until fragrant.
3Make the roux: Stir in 1/3 cup of flour, then whisk until flour is fully absorbed into the fat, about 1 minute. Continue whisking, then pour in 6 cups of chicken broth. Turn the heat to low and bring the mixture to a simmer.
4Add the corn kernels, cubed potatoes, shrimp, thyme, and bay leaf to the pot. Season with salt, black pepper, and cayenne. Once simmering, cover the pot and cook for about 20-25 minutes.
5Add 1 cup heavy cream and half of the chopped bacon to the pot and stir well. Adjust the seasoning to taste.
6Serve immediately with additional chopped bacon, sliced scallions, and ground black pepper, if desired.
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