Smoky Corn Chowder with Shrimp

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I don’t wanna beg, buuuuut…

Meet your new summer lover. His name is Chowder. Or, Chow-duh if you like to LIVE ON THE EDGE. He’s gentle, tender, smokin’ hot, probably has a mustache and I’m weirding even myself out right now.

So, my M-I-L visited last weekend and brought with her what some would call a whoa-Nelly-seriously-what-the-h-colossal-crap-ton of corn. While she was here we grilled it, sautéed it and chewed it right off the cob. When she left we thought most of the corn damage was done. We doth thawt wrawng.

 

So I asked Aaron, “What do you think we should do with the rest of this corn? I mean, we have like 150,000 ears left.” And he goes, “Mmmmm, CHOWDER.”

Now, I should say, my husband has a tendency to start EVERY sentence with “Mmmmm.” Like, last week I walked up the stairs with a big basket of laundry and he seriously goes, “Mmmmm.”

WHAT? Mmmmm? What does that even MEAN, I ask him. Why “Mmmm” over laundry? I don’t get it! He said, “I wasn’t MMMMing over the laundry, BEV. I was swallowing water and had my mouth closed but was saying to you, ‘oh good you got that done, nice!'”

Right. He Mmmm’d, you guys. I heard the Mmmm.

 

Where was I?

Oh! “Mmmm, chowder.”

But listen. Come hitherly hither. I need to tell you. This here chowder has a slap-ya-booty punch of smoked paprika so grande, you won’t even believe what’s happening to your body, much less your miiiieeeeennnnddd.

And do I even need to mention the splash of cream, the seared plump shrimp and the crumbled bacon on top? Oh, yes? Okay! You guys, we’re talking a splash of cream, seared plump shrimp and crumbled bacon on top.

Mmmmm.

 

Hey, if you need to Mmmmm right now, I totally get it.

Aaron does too.

And aaaaaall the good people of the land said, “Mmmmmm.”

I can chill.

Smoky Corn Chowder with Shrimp:

(adapted from Real Simple)

What it took for 2:

* 2 slices bacon, cut into 1/2-inch pieces
* 1/2 pound shrimp, peeled and deveined
* 1/2 medium yellow onion, diced
* 2 cloves garlic, minced
* 1 Tbs. smoked paprika
* 1 pinch crushed red pepper
* 3 ears fresh corn, kernels removed
* 2 cups chicken stock
* 1/2 cup half and half (or cream)
* coarse salt and freshly ground pepper
* basil slivers for garnish (optional)

Heat a medium-sized pot over medium heat. Add the bacon and cook until crispy. Remove bacon from the pan and set aside on a paper towel to drain. Drain all but 1Tbs. bacon fat, if you have that much in the pot.

Raise the heat to medium-high. Add the shrimp to the pot and sear on one side for 2 minutes. Flip and sear 30 more seconds. Remove shrimp from pot and set aside.

If you need to add a little oil (or bacon fat) to the pot, do so. Add the onions to the pot and sauté 5 minutes. Add the garlic, paprika, crushed red pepper and a pinch of salt and pepper. Sauté another minute.

Add the fresh corn to the pot and toss to combine. Heck, sauté another minute.

Add the stock and half & half to the pot. Stir to combine. Keep on a low simmer for 15 minutes. Taste it. Need a little salt and pepper? Add a pinch or two.

If you have an immersion blender, place it in the pot and pulse it a few times until about half of the soup becomes creamy, still leaving whole kernels as well. If you don’t have an immersion blender, ladle about a cup and a half of the soup into a blender and pulse until creamy. Pour back into the pot and stir to combine.

Serve chowder with the shrimp and reserved bacon crumbles. Garnish with slivered basil if desired.

Mmmm.

 

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117 Responses to Smoky Corn Chowder with Shrimp

  1. Elizabeth@ Food Ramblings July 20, 2012 at 8:17 am #

    MMMMM….LOVE chowder in the summer!

  2. Ashley July 20, 2012 at 9:01 am #

    I’ve always been on the fence about mustaches, but I could overlook almost anything for a bowl of this!

  3. Jessica W July 20, 2012 at 9:22 am #

    First, I love your blog. It seriously cracks me up. The other day when you said you thought the waiter wiggled his naked toes in your dish, that made me almost pee a little. Second, this looks AMAZING! Making this soon. Thank you!

  4. Amy July 20, 2012 at 9:38 am #

    It’s 100 degrees outside. And I want this. I need this.

  5. Eliana July 20, 2012 at 9:47 am #

    Now this is one amazing lookin bowl of goodness. I could literally eat it (or do you drink soup) right off the screen right now. WOW – love it!

  6. Tracey Evans July 20, 2012 at 9:48 am #

    I’ll just jack my A/C down to 65 and eat till my hearts content!!! :) Looks super yum!

  7. Kathy - Panini Happy July 20, 2012 at 9:56 am #

    Mmmm…that turned out to be a fabulous idea!

  8. Laurie {Simply Scratch} July 20, 2012 at 10:24 am #

    Whoa. I so NEED this!

  9. Living The Sweet Life July 20, 2012 at 11:59 am #

    You had me just with the title – – ohhmyword. Yep.
    I’m lost for words, this is pretty much a mix of everything that should be in my life
    ;)

  10. Deanna B. July 20, 2012 at 12:29 pm #

    Mmmm is right. Now my omelette seems sadly lacking.

  11. Averie @ Averie Cooks July 20, 2012 at 12:49 pm #

    I just made something with corn and your chowder wayyyyy tops what I made. I want it! (minus the shrimp, allergic)

  12. kari@Loaves and Dishes July 20, 2012 at 12:57 pm #

    Been trying to talk my man into grow his stache, just to see, he’s not going for it. Seriously Bev, this chowder looks seriously good!

  13. Amy Tong July 20, 2012 at 1:18 pm #

    This looks gorgeous and flavorful. It has all my favorite ingredients all in a bowl! can’t wait to make some!

  14. Cassie July 20, 2012 at 1:46 pm #

    Mmmm chowder, I love it! And you know how I feel about smoked paprika. I’m on it. I had some killer corn chowder at Cafe Gratitude last night too – just as a side note.

  15. angela@spinachtiger July 20, 2012 at 3:30 pm #

    This looks so good to me right now, I had to pin it. Corn and shrimp just go together and the color of the chowder is sultry and makes me want to make a quick decision for this weekend’s cooking.

  16. Natalie @ Cooking for My Kids July 20, 2012 at 5:14 pm #

    You had me at “hello”…or “mmmmm”…or “shrimp”…or “chowder”. Or maybe all of it. Whatever. I am just so glad that you are here to make my dinner dreams come true. :) Happy Friday!!

  17. Deborah July 20, 2012 at 6:24 pm #

    Good M I L’s always bring food. Even if it is 150 thousand ears of corn!! Peaches and Cream corn!!

  18. Julie @ Table for Two July 20, 2012 at 7:43 pm #

    wow, this looks so good! this is kind of like a cajun-ish dish..i kinda LIKE it! love the smokey flavor!

  19. marla July 20, 2012 at 10:18 pm #

    Oh girl, we could do with some of this chowder in Colorado right now. Lovely!

  20. Clare July 21, 2012 at 12:12 am #

    Hi! Great recipe! I love corn and can’t wait to try it. But I’m quite new to the cooking scene and have a stupid question: when you say fresh corn, did you pre-cook this? Meaning, did you boil them or anything then add them to the pot?

    I have a feeling I know the answer. But I learned early that assuming in cooking is a bad idea. Anyway, thanks!

    • Bev Weidner July 21, 2012 at 8:38 am #

      Hi, Clare!

      No boiling – just cut straight off the cob and into the pot! They’ll simmer and cook in the pot, so no need to pre-boil them first. Hope this helps!

  21. Angie@Angie's Recipes July 21, 2012 at 7:39 am #

    This looks so tasty and loaded with flavours! I wish I could have one bowl for the dinner!

  22. Vita @ Juicer Depot July 21, 2012 at 7:21 pm #

    You out did yourself again Bev. I wished I lived next door to you. I would want to be your helper so I can learn how to cook just like you.

  23. Becky Selders July 21, 2012 at 11:18 pm #

    Thank you ma’am. I will certainly try this one!!

  24. Chung-Ah | Damn Delicious July 22, 2012 at 1:30 am #

    Freaking amazing, Bev!

  25. Aimee M July 22, 2012 at 7:43 am #

    I’d like to make this, but I don’t eat pork and hate the smell of bacon – can I just use EVOO instead of the bacon fat? Or do you have a better recommendation? Thanks! Sounds amazing :)

    • Bev Weidner July 22, 2012 at 8:57 am #

      Oh absolutely, Aimee! Nix the bacon. Sub the evoo, and you’re good to go! You could always use butter too, but evoo is faberlersh. ;)

  26. Michelle July 22, 2012 at 2:30 pm #

    I’ve never had Corn Chowder! And this looks delicious!!!!! gonna have to burst that bubble soon. thanks for sharing….mmmmmmmmm :)

  27. Gerlinde in Dallas July 22, 2012 at 4:26 pm #

    Your chowder looks amazing! I have never thought to add shrimp, but I will give that a try the next time I make some!

  28. Julia {The Roasted Root} July 22, 2012 at 5:04 pm #

    Bev, the boyfriend and I are making this tonight, but we’re going to add some salmon or tilapia as well..Will let ya know how it turns out, looks really good!!

    • Julia {The Roasted Root} July 22, 2012 at 9:49 pm #

      Yup, turned out deliciously! We ended up adding a few sole filets and did not add the bacon (though this would have been awesome, too), and we loved the way it turned out. Excited to have the leftovers tomorrow for lunch!

  29. LC July 22, 2012 at 7:15 pm #

    Made this tonight.. not sure what the problem was (followed the measures exactly), but the end result was thin and runny, despite following the directions to cream part of the chowder. Shrimp sunk to the bottom, so all in all it didn’t have a very appetizing appearance. I personally think it could have used a whole lot more corn..perhaps the ears I bought at the store weren’t as large as others might have access to. Tasted great, tho. I’ll try again.

    • Bev Weidner July 22, 2012 at 9:46 pm #

      Oh no! I’m so sorry to hear this, LC. I added my shrimp right at the end, but of course stirred them in once I started eating. And yes, maybe more corn next time? I’m so sorry it didn’t work out for you this time. Hopefully it will get better and better though. Thanks for letting me know, none the less!

  30. Alison @ ingredients, Inc. July 22, 2012 at 8:10 pm #

    looks divine girl! Pinned it!

  31. Kathleen Richardson July 23, 2012 at 6:16 am #

    Smoky Corn Chowder with Shrimp is absolutely worthy of a pin! What a great idea for the last of MIL’s corn contribution.

    Keep writing…

  32. plasterers bristol July 23, 2012 at 7:45 am #

    Wow this looks lush…

  33. shelly (cookies and cups) July 23, 2012 at 7:48 am #

    Please and Mmmmm.

  34. Jo-Lynne {Musings of a Housewife} July 23, 2012 at 8:12 am #

    That looks so incredibly delicious!!!!!

  35. Rachel @ Baked by Rachel July 23, 2012 at 2:07 pm #

    Looks incredible! I’ve only made a few chowders but never with shrimp.

  36. Katie @ Blonde Ambition July 23, 2012 at 2:18 pm #

    I love the flavas (if we can call it chowda I can say flava, right? Riiiight….) goin on in this dish!

  37. Abby July 23, 2012 at 8:20 pm #

    I made this for dinner tonight. It was fan-flippin’-tastic. I used 1/4 tsp of chipotle powder and 1 tsp of paprika since I didn’t have any smoked paprika. I also used smoked salt to up the smokey ante. I will definitely make this again! Mmmm.

  38. Ashley L July 24, 2012 at 10:25 am #

    This was fantastic! I think it may be the first time though that I would have preferred to not use the immersion blender (usually my fav tool). I think having part of the soup totally pureed, then the rest of the corn in whole pieces would’ve been better than the many not whole/not pureed pieces we have, but that’s just a personal preference. The flavor was great and I can’t wait to make it again!

  39. Olga @ MangoTomato July 24, 2012 at 8:35 pm #

    PINNED! Can’t wait to make it. I can almost smell the smokiness. I have some bourbon paprika that I think will just kick it up a notch ;)

  40. Nicole July 26, 2012 at 12:29 pm #

    I made this last night and it was excellent! My husband-went-for-seconds-excellent! I doubled the recipe and it was still perfect. I can’t wait to eat this for dinner again tonight and try out more recipes. Thanks for blogging!

  41. Javelin Warrior July 26, 2012 at 11:18 pm #

    This chowder looks SOO good – I love the bits of bacon with the shrimp and the overall color and texture is incredible. I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and I can’t wait to see what you create next…

  42. Candy July 28, 2012 at 2:31 pm #

    Since we’re in the deep freeze finally (73*) and I’m freezing sweet corn today, I decided to make this. It did not disappoint – absolutely fabulous! Thank you!

  43. Jean July 29, 2012 at 5:36 pm #

    Made this for supper today; solo yummy

  44. Jean July 29, 2012 at 5:38 pm #

    Made this for supper today; sooooo yummy!

  45. Elyse August 2, 2012 at 4:57 pm #

    This was SO tasty! I added a splash of Grand Marnier to kick it up a little- It was amazing! Thanks for the recipe!

  46. Noel August 5, 2012 at 11:14 pm #

    Ummmmmmmm…All I can say is that this Recipe….Rocks!!! Love Every Aspect of it!! Hubs plans on adding some red potatoes next round! Loved the blend of flavors and I added some crunchy toast to dip into the broth!!!

    Keep up the great Recipes!!! ;-)

  47. Catherine August 16, 2012 at 1:32 pm #

    I made this last night – delicious!!!

  48. Terri August 21, 2012 at 7:45 am #

    I pinned this recipe a few weeks back and finally made it last night. Can you say Phe-nom-nom-nom-enal?! The pictures are what initially lured me in. I’m love fresh corn! And the clear directions and delicious ingredients are what hooked me. I used frozen sweet corn since I already had some but I can’t wait to try it with the fresh stuff.

    My sweetie nearly cried when he saw that I didn’t make enough for leftovers… Next time, I’ll be using the big pot :) Thanks for sharing this awesome recipe!

  49. Shea August 28, 2012 at 3:29 pm #

    Don’t hate me for asking a stupid question but does this recipe call for cooked or uncooked shrimp? I’m dying to make it tonight!

    • Bev Weidner August 28, 2012 at 3:31 pm #

      Hi, Shea!

      Nooo hating here. Uncooked, all the way! It will cook in the chowder. You can buy it frozen and just peel it yourself. Let me know how it is!

  50. tally September 17, 2012 at 8:23 pm #

    I don’t have fresh corn. Will it still be good with frozen whole kernel?

    • Bev Weidner September 18, 2012 at 9:00 am #

      Sure sure! Or even a can of corn would work just fine!

  51. Alice September 23, 2012 at 6:38 pm #

    This recipe came out AWESOME!! My husband & son were starving, skeptical that “soup” was going to be enough. They LOVED it! I topped each bowl with a bit of shredded white cheddar, green onions, bacon & the shrimp. It looked beautiful & impressive!

  52. Alli September 23, 2012 at 10:56 pm #

    Made this tonight. Instead of smoked sweet paprika, I grabbed the smoked HOT paprika. YIKES! Hubby, who loooooves spicy food, loved it. I agreed, the flavor was wonderful. Next Sunday, I’ll make it again and grab the correct paprika. ;). I can’t wait!

  53. Alli September 23, 2012 at 10:58 pm #

    Oh, I also did a quick char of the corn on the grill before hand. Yum :).

  54. Krissy October 29, 2012 at 3:24 pm #

    Tried this and it was runny and thin….I’m not sure what I did…any idea’s what I can do next time?? It still tasted good. :) Thanks!

  55. gina January 1, 2013 at 8:16 pm #

    just made this for dinner tonight. since it’s winter, i used frozen corn instead of fresh. even so, this was seriously awesome. thank you for sharing this recipe with the world!!! i think my husband is going to expect this to appear in front of him in a weekly rotation now!

    • Courtney January 22, 2013 at 7:46 am #

      How much frozen corn did you use?

      • Bev Weidner January 22, 2013 at 7:57 am #

        For frozen I would throw in maybe a cup to a cup and a half! I used 3 fresh ears, and I think it amounted to about 1 1/2 cups. Let me know how that works for ya!

  56. Carrie's Experimental Kitchen January 11, 2013 at 5:39 am #

    I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/01/seafood-frenzy-friday-week-44.html

  57. Kristy January 26, 2013 at 8:01 pm #

    Thank you for this recipe!!!! I doubled it except the onion and used 1tbsp regular paprika, 1 tbsp Dash Chipotle. Used 1 can of corn. Turned out spicy and delicious! Usually my husband doesn’t like spicy, but he loved this.

  58. Wendy February 6, 2013 at 11:31 am #

    I made this it was very good. I think I did something wrong. Maybe cooked the onions to long. The soup looked a little black. It still tasted awesome!

    • Steffany February 12, 2013 at 11:27 am #

      Made this last night and it was amazing! I added some red skinned potatoes and frozen corn. It was absolutely delicious. Will definitely make it again!

  59. Ericka March 18, 2013 at 8:01 pm #

    Yum!!!! Left the bacon out unfortunately because I don’t eat pork, but it was stil delicious! Thanks for the recipe and you’re hilar.

  60. Penney May 8, 2013 at 5:38 pm #

    made this today, tossed my shrimp in the shell with a few drops of liquid smoke and some paprika, grilled, peeled and cut into bite size pieces and added at the end to warm through. skipped the blending and wanted you to know we are hooked. thanks for a great recipe

  61. Kai May 22, 2013 at 11:29 am #

    I made this dish last night and mmmm…it was delicious! my family loved loved it! great recipe, loved how easy it was to make and I love a good recipe that has wonderful pics like yours. Thank you! My family said it tasted like high end restaurant food :)

  62. Chelsie July 14, 2013 at 6:00 pm #

    Was wondering if leftovers can be frozen.

    • Bev Weidner July 15, 2013 at 7:26 am #

      Ya know, I’m not 100% sure! I would think it would, but I don’t want to tell you that, and then have it separate or get icky when reheating. Did you try it? How did it turn out?

  63. Deewat July 26, 2013 at 11:40 pm #

    Soooooo gooood! I’ve made this twice now and my husband will not shut up about how AWE-freakin-SOME it is. Never made chowders because I’m dairy free but tried this with plain coconut yogurt (1 little container, 1.5 for doubling the recipe) instead of half&half. Delish! Also used can if corn instead of fresh. My only regret is not adding more bacon! Our mouths are happy! Thank you!

  64. Emily September 20, 2013 at 6:06 pm #

    I am making this tonight. It looks wonderful, but I just want to make sure you use 1 Tablespoon of Smoked Papricka? I have never cooked with smoked paprika, but that sounds like a lot to me.. I just want to make sure she did not mean 1 teaspoon. Thanks!!

    • Ape September 25, 2013 at 2:21 pm #

      that’s a good question – because the recipe she based this on says 1/2 tsp and it serves 6! so using 1 tlbs for 2 servings seems excessive. But then hers looks more red where the original recipe looks more creamy. Did you make it Emily and if so how much paprika did you use? thanks!

  65. Ape September 25, 2013 at 2:19 pm #

    Hi, This looks and sounds delish! I’m making it this weekend but I see this only serves 2 and I’ve got at least 12 people so I’m doing everything times 6. Does that seem like too much? there will be other food/apps but this is main event. What size shrimp did you use? Thanks!

    • Bev Weidner September 25, 2013 at 6:12 pm #

      Hey! For the shrimp, I used extra-large. Not the hugest colossal kind, but the extra-large. They shrink a little when you cook ‘em. But I wouldn’t go any smaller for this. You could very well multiply it! I say taste as you go. Go light on the paprika until you get a good deep taste you like. Just keep tweaking until it tastes phenom and feeds your crowd. You can go as creamy as you want. Let me know how it turns out!

      • Ape September 26, 2013 at 3:44 pm #

        thanks so much for getting back to me!!! really appreciate it!

      • Ape October 1, 2013 at 9:22 pm #

        So good!!! Everyone loved it! Thanks for posting

        • Bev Weidner October 2, 2013 at 7:16 am #

          Oh good! So the tweaking worked. So glad, so glad!

  66. Angie September 28, 2013 at 9:02 pm #

    Made this tonight with fresh local sweet corn! Instead of red pager flakes, I used spicy Hungarian paprika. Super yum!

  67. Jillian Benfield October 1, 2013 at 9:22 am #

    This turned out fabulous! I used frozen corn because it’s no longer corn season, but it was still Great! Thanks!

  68. Ashley April 8, 2014 at 11:09 pm #

    I know I’m a bit late to the party, but I snorted out loud laughing at the mustache line.
    Can’t wait to try this recipe!

  69. Barbara V August 4, 2014 at 4:52 am #

    Found this on Pinterest and made it this weekend. It was the most amazing soup I have ever made! Thanks so much!

  70. JMart September 15, 2014 at 8:31 pm #

    Made this for dinner tonight and WOWOWOW. Instant winner. I will make this about a million more times in my life. Thoughts/suggestions for future attempts:
    -This soup is rich enough to eat without the shrimp, I’d consider the shrimp “optional”
    -Next time I may try making pancetta instead of bacon and throw that into the soup at the end rather than adding the bacon garnish
    -Blend a LOT of the corn up in the blender/hand mixer…I love chunky soup but this was super chunky

    Flavors were incredible, especially considering I ate this right after making it (usually soups taste wayyy better after a night of sitting in the fridge but this was great right off the stove.)

    Thank you!

  71. Kyle Green September 17, 2014 at 12:22 pm #

    Amazing soup!!! Definitely one of my favorites!!! Thanks for sharing :)

  72. Dan Casaz November 17, 2014 at 9:21 pm #

    Best dish I’ve ever made. Added potatoes, red curry and chili powder and served with a touch of sriracha. Really proud of myself :) Thank you!

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    […] ChinDeep Shrimp Toast Mia’s Domain Thai Coconut Fish Veggie Stew (Gluten Free) Bev Cooks Smoky Corn Chowder with Shrimp  Ingredients, Inc Shrimp Salad A Culinary Journey with Chef Dennis Pistachio Encrusted Salmon […]

  28. Week 28: Seafood Frenzy FridayCarrie’s Experimental Kitchen | - May 22, 2014

    […] underneath the picture to be taken to the author’s original post.  ENJOY!  Bev Cooks Smoky Corn Chowder with Shrimp Fountain Avenue Kitchen Crab, Avocado and Corn Salad ChinDeep Lemon & Spring Onion […]

  29. quick corn chowder, with shrimp | butter poached - June 13, 2014

    […] corn chowder with shrimp (adapted from Bev Cooks and Real Simple) Serves four–or, two for dinner, with lunch […]

  30. the friday five. | Reading Rachel - August 31, 2014

    […] So I’m going to take this chance to say I nailed this one. Here’s a recipe for a “Smoky Corn Chowder” that will have men lining up at your door (even if your ratio isn’t quite 15:1). I […]

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