Bacon-Corn Chowder with Shrimp
Recipe from Cooking Light
6 slices bacon, chopped
1 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
4 cups fresh or frozen corn kernels
2 cups 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
• Heat a large Dutch oven over medium-high heat.
• Add bacon and saute until the bacon begins to brown and get crisp.
• Remove about 2 slices-worth of the bacon to be used as garnish later and drain on paper towels.
• Add onion, celery, and garlic to the pot, 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 soup 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.
• Alternatively, use a hand-held blender to partially puree the soup, leaving some of the soup chunky.
• You will want to be able to see whole corn kernels.
• Stir in shrimp; cook 2 minutes or until shrimp are done.
• Stir in half-and-half, pepper, and salt.
• Ladle soup into bowls and crumble reserved bacon over soup.
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