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)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 294
  • Fat: 7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 26.8g
  • Carbohydrate: 34.8g
  • Fiber: 4.3g
  • Cholesterol: 144mg
  • Iron: 3.1mg
  • Sodium: 547mg
  • Calcium: 94mg

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. 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. 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.
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