BBQ Shrimp & Corn Chowder
Nutrition Facts
6 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
380 |
|
| % Daily Value* | ||
| Total Fat 11g | 14% | |
| Saturated Fat 4.5g | 22% | |
| Cholesterol 120mg | 40% | |
| Sodium 1040mg | 45% | |
| Total Carbohydrate 49g | 18% | |
| Dietary Fiber 4g | 13% | |
| Sugars 14g | ||
| Includes Added Sugars 5g | 11% | |
| Protein 23g | ||
| Vitamin D | 6% | |
|---|---|---|
| Calcium | 15% | |
| Iron | 6% | |
| Potassium | 25% | |
Ingredients
- 2 cloves Garlic, minced
- 1 Onion, diced
- 2 cups Tri-Color Baby Potatoes, diced
- 4 cups Fresh Corn, sliced off the cob
- 4 slices Thick Cut Bacon, sliced
- 1 tbsp Flour
- 2 ½ cups Chicken Stock
- 2½ cups Milk
- ¼ cup Half & Half
- 1 lb Jumbo P&D Shrimp
- 1/3 cup Saucehound Killer Barbecue Sauce
- ¼ tsp Black Pepper
- ½ tsp Salt
- Garnish Green Onions
Method of Preparation
Step 1
Add bacon pieces to a large pot over medium heat. Cook until crispy.
Remove from pot and drain on a paper towel.
Step 2
Add diced onions and season with salt/pepper. Cook until translucent.
Step 3
Add minced garlic and sauté for an additional minute.
Whisk in the flour and cook until it becomes golden, about 2 minutes.
Step 4
Add chicken stock, potatoes and corn.
Bring to a boil, then reduce to a simmer and cook for 10-15 minutes.
Step 5
In the meantime, brush the shrimp with a layer of BBQ sauce. Grill for 2-3 minutes per side. Remove from grill and toss with the remaining BBQ sauce.
Step 6
Once the potatoes are tender and begin to break down, stir in the milk, half and half, and part of the crumbled bacon.
Simmer for an additional 10 minutes.
Step 7
Ladle into bowls; top with 2-3 shrimp, crumbled bacon, and green onions. Enjoy!
