Cooking Light is one of my favorite magazines and I can’t help ripping out way more recipes than I’ll ever reasonably be able to try! This one sounded interested and also looked speedy which it was – it comes together in about half an hour and is very tasty! Sometimes you want to be involved but other times you just want something EASY – this is it! I liked how you only blended part of the soup so there was still some texture and bite to it.
Bacon Corn Chowder with Shrimp
Yield: 4 Servings
6 slices center-cut bacon, chopped (I’ve recently started buying slab bacon and then cutting it into cubes myself – very flavorful and much more natural)
1 c. onion
1/2 c. chopped celery
1 t. chopped fresh thyme
1 garlic clove, minced
4 C. fresh or frozen (thawed) corn kernels
2 c. fat free low sodium chicken broth
3/4 lb. lb peeled and deveined medium shrimp (you could even buy pre-cooked to save more time)
1/3 c. half and half
1/4 t. ground black pepper
1/8 t. salt
Heat a large Dutch oven over medium-high heat. Add bacon to pan and saute until browned – remove bacon and drain on a paper towel
Add onion and next three ingredients (through garlic) to pan, and saute for 2 minutes. Add corn, and cook for 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook 4 minutes.
Place 2 cups of corn mixture in blender. Blend until smooth. Return pureed mixture to pan. Stir in shrimp and cook for 2 minutes until shrimp or done or heated through. Stir in half and half and S&P.
Crumble bacon over top.