Serve this hearty chowder with a crusty baguette. Use fresh corn, if available.
4 center-cut bacon slices, chopped
4 green onions
1 tablespoon chopped fresh thyme
4 garlic cloves, minced
1.1 ounces all-purpose flour (about 1/4 cup)
2 1/2 cups 2% reduced-fat milk
1 1/4 cups unsalted chicken stock
1 bay leaf
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
24 medium shrimp, peeled and deveined (about 1 pound)
1 (10-ounce) package frozen corn kernels, thawed
How to Make It
Cook bacon in a large saucepan over medium heat 6 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving drippings.
Thinly slice green onions; reserve 2 tablespoons dark green parts. Add white and light green onion parts, thyme, and garlic to drippings in pan; sauté 2 minutes. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle over onion mixture; cook 1 minute, stirring constantly. Stir in milk, stock, and bay leaf; bring to a boil. Reduce heat to medium, and cook 2 minutes. Stir in salt, black pepper, red pepper, shrimp, and corn; simmer 4 minutes or until shrimp are done. Discard bay leaf. Divide soup evenly among 4 bowls; sprinkle with bacon and reserved 2 tablespoons green onions.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
This was very good. The only changes I made were that I didn't use bacon (I don't eat pork), so I had to add about 3/4 tsp salt. I also made about 1.5 times the "base" - evaporated milk comes in 12 oz cans and the recipe only calls for 1 cup (8oz). I didn't want to waste the leftover milk, so just increased the soup base by 50%. Next time I will add some potatoes to this to make a bit heartier, but it was great as-is. Leftovers were fantastic!
Very good and simple to make. The bacon drippings weren't really enough to make a decent roux and I ended up having to really work to get the lumps out. Next time I'll add a tbsp of butter before adding the flour.
This was great we made it for a second time. We did not have green onions so I used a small yellow onion chopped and sautéd in the bacon grease. Also I added 3 T of half and half and garlic salt and used two cans of corn instead of frozen one can I emulsified with teaspoon of red pepper flakes to make the chowder thicker. Because I used vegetable stock I added 2 bouillon cubes. This was so good my husband and ate the whole thing....nothing left!
Was impressed with how good this simple recipe is. Calls for corn but you could substitute other vegetables, and some mushrooms would be a good add. I added a little extra flour to thicken, and held shrimp out until last few minutes to keep them crunchy. You could increase amount of bacon if more crunch on top is desired. I'll make this one again; maybe tossing in a tablespoon of sherry to see how that fares.
Fantastic!! The only changes that were made was adding A little heavy cream and a touch of sherry. The sherry really made a difference. Don't add too much as it could take over the taste. A definite keeper.
Tasty main course soup. Even though I was distracted while preparing it and made a couple errors (too much flour, burned the bacon a bit) it still was very tasty. Don't leave off crumbled bacon, adds necessary salt to soup.