Bacon-Corn Chowder with Shrimp

Photo: John Autry; Styling: Leigh Ann Ross
Serve this hearty chowder as either a light first course for six, or a filling main course for four. 

Yield:

4 servings (serving size: about 1 2/3 cups)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 294
Fat 7 g
Satfat 2.7 g
Monofat 1.3 g
Polyfat 1.2 g
Protein 26.8 g
Carbohydrate 34.8 g
Fiber 4.3 g
Cholesterol 144 mg
Iron 3.1 mg
Sodium 547 mg
Calcium 94 mg

Ingredients

6 slices center-cut bacon, chopped
1 cup prechopped onion
1/2 cup prechopped celery
1 teaspoon chopped fresh thyme
1 garlic clove, minced
4 cups fresh or frozen corn kernels, thawed
2 cups fat-free, lower-sodium chicken broth
3/4 pound peeled and deveined medium shrimp
1/3 cup half-and-half
1/4 teaspoon ground black pepper
1/8 teaspoon salt

Preparation

1. Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. Remove 2 slices bacon. Drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes.

2. Place 2 cups of corn mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over opening in the blender lid (to avoid splatters). Blend until smooth. Return pureed corn mixture to pan. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt. Crumble reserved bacon over soup.

Note:

David Bonom,

August 2011