Shrimp Corn Chowder
Ingredients
The chowder base
-
6
slices
thick-cut bacon, cut into ½-inch pieces
-
1
tablespoon
unsalted butter
-
4
small
green onions, thinly sliced, with white and green parts divided
-
2
stalks
celery, diced (about ½ cup)
-
4
cloves
garlic, minced
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
2
tablespoons
all-purpose flour
-
2⅔
cups
nonfat milk
-
1½
cups
fresh or frozen corn kernels (about 3 ears if using fresh)
-
1
can (15 ounces)
cream-style corn
-
¼
teaspoon
ground cayenne pepper plus additional to taste
-
1
pound
frozen peeled & deveined shrimp, thawed
-
1
teaspoon
chopped fresh thyme
-
⅓
cup
half-and-half
For serving
-
to taste
hot sauce (optional)
Instructions
- Cook the bacon in a dutch oven or large saucepan until crisp, then remove and set aside.
- Discard all but 1 tablespoon of bacon fat, then add butter and let it melt.
- Add the green onions (except for ¼ cup reserved for serving) and celery, cooking until tender.
- Stir in garlic, salt, and pepper, cooking until fragrant.
- Sprinkle flour over the mixture, cooking for 1 minute, then gradually add milk while stirring to avoid lumps.
- Add corn kernels, cream-style corn, and cayenne, stirring and bringing to a gentle boil until thickened.
- Stir in shrimp and cook until done, about 3 minutes.
- Remove from heat, stir in thyme and half-and-half, and serve hot, topped with reserved bacon and green onions, along with hot sauce if desired.
Nutrition Facts (estimated)
Servings
6 servings
Calories
282
Total fat
10g
Total carbohydrates
27g
Total protein
28g
Sodium
981mg
Cholesterol
140mg
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