Because I Refuse to Wait for Winter: Bacon Corn Chowder
I love soup.
I will eat soup anytime of year. I don’t care that it was 107 degrees in Houston the day I wanted it. Soup makes me happy. And as a plus, most soups are simple and quick dinners. So there’s that.
The weeone and I were cleaning out the freezer in the kitchen early in the evening when I realized we had a lifetime supply of frozen kernal corn. The first thing that came to mind was a corn chowder with crabmeat that we made last year. I didn’t have any crab, so I looked to see if there was a corn chowder with shrimp recipe that looked good…and I found one!
This soup fit the bill. It wasn’t my all-time favorite corn chowder, but it was pretty darn good and really fast. I made a few changes to this recipe. We didn’t have celery on hand, so I subbed celery salt in place of the celery and the salt. Also, I needed dinner to be uber fast, so I used frozen diced onions rather than chopping them myself (one of my all-time fave shortcuts).
So here we go – the weeone chopped the bacon and then we got all the ingredients out and ready to get started.
Into a Dutch Oven went the onion, celery, thyme and garlic. They got to know each other for about 2 minutes before I added all the corn. Again, I let the corn cook and blend with the other ingredients for about 2 minutes. Next, the broth went in the pot. Once the broth was in, I turned up the heat to take the pot to a boil and let it boil about 4 minutes.
Once the soup boiled, I took about 2 cups out and put it into a separate bowl to puree the mixture. Now, the original recipe says toss it into the blender, but I have this really cool hand blender and use it at every opportunity. So, of course, that’s what I did! ;D
After the 2 cups were pureed, they went back into the dutch oven with the rest of the soup and I stirred in the shrimp to cook. It only takes about 2 minutes for the shrimp to pink up and all you have left is to add the half and half, salt and pepper.
When all was said and done, I sprinkled some bacon over the top and served it piping hot! It was just what I was craving on a 107 degree summer night!
- YIELD: 4 servings (serving size: about 1 2/3 cups)
- TOTAL:20 Minutes
- COURSE: Soups/Stews
- 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 fresh or 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. Remove 2 slices bacon. Drain on paper towels. 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. Place a clean towel over opening in the blender lid (to avoid splatters). 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. Crumble reserved bacon over soup.
- Calories: 294
- Fat: 7g
- Saturated fat: 2.7g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 1.2g
- Protein: 26.8g
- Carbohydrate: 34.8g
- Fiber: 4.3g
- Cholesterol: 144mg
- Iron: 3.1mg
- Sodium: 547mg
- Calcium: 94mg
Cooking Light AUGUST 2011