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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bacon-Corn Chowder with Shrimp Recipe

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This recipe for Bacon-Corn Chowder with Shrimp is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 slices bacon, chopped
1 cup prechopped onion
1/2 cup prechopped celery
1 tsp 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 lb peeled and deveined med shrimp
1/3 cup half & half
1/4 tsp ground black pepper
1/8 tsp salt
Directions:
Directions:
1. Heat a large Dutch oven over med-hi heat. Add bacon to pan, saute 4 minutes or until the bacon begins to brown. Remove 2 slices bacon, Drain on paper towels. Add onions 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 blender. Remove the center piece of blender id ( to allow steam to escape), and secure lid on blender. Place a clean towel over opening to the blender lid to avoid spatter. Blend until smooth. Return pureed corn mixture to pan. Stir in shrimp, cook 2 minutes or until shrimp are done. Stir in half & half, pepper and salt. Crumble reserved bacon over soup.
Number Of Servings:
Number Of Servings:
Yield 4 services (1 2/3 cups)
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Calories 294, Fat 7g, Protein 26.8G, Fiber 4.3g, Carb 34.8g

 

 

 

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