Rating: 4 stars
18 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

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

Laraine Perri
Recipe by Cooking Light September 2014

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

300 calories; fat 7.5g; saturated fat 3g; mono fat 2.2g; poly fat 0.9g; protein 28g; carbohydrates 32g; fiber 2g; cholesterol 162mg; iron 2mg; sodium 552mg; calcium 274mg.
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