Every time I read the word “Chowder” I feel like I should be pronouncing it with a East Coast accent….. “Yo! Youz want some Chowda?”
Please tell me I’m not alone in this.
Anyone?
Okay… moving on…
Bacon Corn Shrimp Chowder
Adapted from Cooking Light
6 slices center-cut bacon, chopped
1 cup onion, chopped
1/2 cup celery, diced
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
Directions:
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. (Or if you have an immersion blender, turn on low and blend for a few seconds until slightly blended but still chunky). 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. Serves 4. Nutrition info from Cooking Light.
Nutritional Notes: Corn is actually and grain. If it comes from the reproductive part of the plant, it’s a fruit. If it comes from the vegetative part of the plant, it’s a vegetable. Pretty interesting! Corn gets a bad rap because of the processed corn syrup found in so many foods these days. But corn is actually very good for you!
Corn is high in fiber, and it’s loaded with antioxidants including carotenoids. It’s a good source of energy-producing vitamin B1, vitamin B5, and phosphorus, heart-healthy folate and free radical-scavenging vitamin C and manganese!
Taste Test: It seems silly to be eating soup chowder in the summer but this was actually light and refreshing. The yummy summer corn helped make this dish a winner. Plus the bacon. Obviously!
Happy Thursday! Weekend almost here!!
Random Thought of the Day:
Love is just a word until someone comes along and gives it meaning. ♥
2. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute.
