Delicious. The only change I'd make is to coarsely chop the shrimp to make it more spoon-friendly. We usually only have the large on hand. I would totally serve this to guests. And to make it even more elegant, a bit of cracked crab meat would be an excellent addition.
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)
More From Cooking Light
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
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note