Rating: 4 stars
55 Ratings
  • 5 star values: 24
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 0

Serve this hearty chowder as either a light first course for six, or a filling main course for four. 

Recipe by Cooking Light August 2011


Read the full recipe after the video.

Recipe Summary

20 mins
4 servings (serving size: about 1 2/3 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

294 calories; fat 7g; saturated fat 2.7g; mono fat 1.3g; poly fat 1.2g; protein 26.8g; carbohydrates 34.8g; fiber 4.3g; cholesterol 144mg; iron 3.1mg; sodium 547mg; calcium 94mg.