Thursday, August 11, 2011

Bacon Corn Chowder with Shrimp

Started the new job this week. So far, it's been crazy busy. I haven't really been cooking anything exciting so far this week. I have a couple recipes lined up for this weekend tho!

The other thing tho....when it is 105 degrees outside every day, the idea of heating up the stove sounds awful. I've really been craving cool foods like fruit, salad, yogurt. For some reason, while meal planning this week, soup sounded ok! Go figure!

Recipe adapted from Cooking Light:

6 slices center-cut bacon, chopped
1 cup prechopped onion
1/2 cup prechopped celery
1 teaspoon chopped fresh thyme
1 garlic clove, minced
4 cups frozen corn kernels, thawed
2 cups fat-free, lower-sodium chicken broth
3/4 pound peeled and deveined medium shrimp
1/3 cup half-and-half
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1. Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. 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.
2. 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. Or use immersion blender to blend 2 cups. 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.

This is a quick, 30 min or less weeknight meal! I really thought it was filling and tasty. Yum!

1 comment:

  1. Looks good. My daughters favorite is corn chowder I will have to try this recipe and see how she likes. She is coming home to visit soon she lives in Texas. happy cooking and good luck with the new job...Andi


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