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–+ servings
healthy shrimp and bacon corn chowder

Healthy Shrimp and Bacon Corn Chowder

Looking for a healthy comfort food this chilly Fall season? This easy chowder recipe is packed with protein and flavor!
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Prep Time 7 minutes
Cook Time 23 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Seafood
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbs grapeseed oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp black pepper
  • 3 cups water
  • 15 oz corn canned, low-sodium or no salt added
  • 2 cups plain almond yogurt
  • 3/4 lb shrimp raw and peeled, cut in half
  • 8 slices bacon low-sodium, uncured

Equipment

  • Pressure cooker

Method
 

  1. Turn the IP to Saute function for 10 minutes, let heat up for 2 minutes
  2. Coat the IP with the oil and add the onions/garlic
  3. Cook for two minutes, stirring occasionally
  4. Add the spices and stir to combine for 10 seconds. The bottom will most likely start to burn, but turn off the IP and keep stirring
  5. Add the water immediately and scrape the bottom of the pan to "deglaze" it (get the burnt pieces off)
  6. Add the canned corn, ONE CUP of yogurt, and shrimp. Seal the IP and set it to Manual Pressure cook for "0" minutes.
  7. While the IP is cooking, fry the bacon as desired. Remove bacon and place on a paper towel when done to absorb all of the juices
  8. When IP sounds, Quick Release the valve and allow all of the steam to exit.
  9. When depressurized, remove the lid and stir the soup. It will be thin!
  10. Remove most of the shrimp with a slotted spoon and set aside.
  11. With an immersion blender (or real blender), blend about 3/4 of the soup so that the corn is still chunky, but in smaller pieces
  12. Return the shrimp back into the pot, add the 2nd cup of yogurt and bacon, and stir to combine.
  13. Salt the chowder to taste and enjoy!

Nutrition

Calories: 480kcalCarbohydrates: 31gProtein: 37gFat: 24gSaturated Fat: 7gFiber: 3g

Notes

The bacon will become softer after it has been in the soup. I suggest cooking the bacon longer than you would if you were just eating it, so it doesn't get too soggy in the soup. 
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