Shrimp and Corn Chowder

Photo: Randy Mayor; Food Styling: Blakeslee Wright Files; Prop Styling: Lindsey Lower

Serve this hearty chowder with a crusty baguette. Use fresh corn, if available.

Yield: Serves 4 (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 300
  • Fat: 7.5g
  • Saturated fat: 3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 28g
  • Carbohydrate: 32g
  • Fiber: 2g
  • Cholesterol: 162mg
  • Iron: 2mg
  • Sodium: 552mg
  • Calcium: 274mg

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

Preparation

  1. 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. 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.
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