A steaming hot bowl of chowder chases away a cold winter's day! This Healthy Corn and Shrimp Chowder comes together quickly, and is chock full of delicious and healthy ingredients... It's gluten-free, and can be made dairy-free as well!
To a heavy dutch oven or sauce pan over medium-high heat, add the bacon pieces. Cook until crispy, stirring frequently. Remove pieces with a slotted spoon to drain on paper towels. Reserve for garnish. Remove all but 1-2 tablespoons of bacon fat.
Add the onion, garlic, and crushed red pepper. Saute until onion is translucent and garlic is golden but not browned. De-glaze with dry sherry.
Add thyme and bay, stock, potatoes and shredded carrots. Stir to combine. Bring to a boil, reduce to a simmer, and cover. Cook 5 minutes on a simmer.
Add the bell pepper, and cook an additional 5 minutes.
Add the milk or half and half, creamed corn, and shrimp. Cook another 5 minutes. Taste and season with salt and pepper.
To serve, ladle into bowls, and garnish with the reserved crispy bacon, and chopped parsley
Seafood stock is widely available. Chicken stock is not a good substitute. A simple shrimp stock can be made with shrimp shells. Whenever I peel shrimp, I pop the shells in a zip bag until I have enough to make stock. If I don't have any in my freezer, I use Kitchen Basics Seafood Stock.
As I mention in the post, this recipe can be made with milk, nut milk, half and half, etc. There are many dairy-free options. My personal preference is So Delicious Original Coconut Creamer as it adds body similar to half and half. Keep in mind the macros will vary based on your milk choice, thickness of bacon, etc.
If you wish to skip the bacon, add a generous drizzle of olive oil, and skip to the second step (sauteing the aromatics).
Macronutrients (approximation from MyFitnessPal.com): 471 calories; 36 g protein; 49 g carbohydrates; 9 g fat.