Different Cook Recipes for Shrimp

Creamy Corn Chowder with Barbecue Shrimp

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  • 4 slices of bacon
  • 1 small onion, diced
  • 1/2 red pepper, diced
  • 2 cloves of garlic, minced
  • 2 teaspoons flour
  • 1 cup of diced potatoes (2 yukon gold potatoes worked)
  • 4 cups of fresh corn cut off the cob (this took 7 medium cobs for me)
  • 2 cups of chicken stock
  • 2 1/2 cups milk
  • 1/4 cup cream or half and half
  • 1/2 pound of raw peeled and deveined shrimp
  • 1/3 cup barbecue sauce
  • salt & pepper


  1. Heat a large pot over medium heat.
  2. Once hot, add the bacon slices and cook until crispy and golden brown. Remove bacon and let drain on a paper towel.
  3. Add onions and peppers to the pot with a sprinkle of salt and pepper and cook for 5 minutes, stirring occasionally. Add garlic and cook for an additional minute.
  4. Whisk in the flour, cooking for 1-2 minutes or until flour becomes golden in color and smells a bit nutty.
  5. Add chicken stock, potatoes, and corn.
  6. Bring to a boil then reduce to a simmer and cook for 10-15 minutes.


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