I originally planned to make only chili for our football party on Sunday but then decided it wouldn't be enough so I made this corn chowder too. As far as a soup goes this one is pretty quick to make and full of flavor so it tastes like it's been simmering all day. I found and adapted this recipe. This chowder was gone very quickly and everyone really liked it. I actually only had a few spoonfuls myself but I love shrimp & bacon so I was sold immediately.
4 slices bacon
1/2 lb shrimp
1/2 large yellow onion, diced
4 cloves garlic, minced
3 ears worth of fresh corn kernels
1 T smoked paprika
A few shakes of cayenne
1 C chicken stock
1 C chicken broth (you could use 2 cups of either instead)
1/2 C half and half
Start by frying the bacon in a dutch oven. Remove and set to the side, reserving grease.
Add shrimp to bacon grease and cook a few minutes then set aside with bacon.
Add diced onion to bacon grease and cook for 3-4 minutes.
Add garlic and cook another minute.
Add corn and cook another minute.
Add paprika and cayenne and stir together.
Add chicken stock, chicken broth, and half and half mix well together and bring to a boil