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Shrimp and Corn Chowder

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 4 (serving size: 1 1/2 cups)
Serve this hearty chowder with a crusty baguette. Use fresh corn, if available.

Ingredients

  • 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

Nutrition Information

  • calories 300
  • fat 7.5 g
  • satfat 3 g
  • monofat 2.2 g
  • polyfat 0.9 g
  • protein 28 g
  • carbohydrate 32 g
  • fiber 2 g
  • cholesterol 162 mg
  • iron 2 mg
  • sodium 552 mg
  • calcium 274 mg

How to Make It

  1. Cook bacon in a large saucepan over medium heat 6 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving drippings.

  2. 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.