FBD

Shrimp Corn Chowder with Bacon

AmericanSeafoodEasy40 minBy Northstar

Ingredients

Servings
6
  • 6 slice thick-cut bacon, cut into ½-inch pieces
  • 1 tbsp unsalted butter
  • 4 small green onions, thinly sliced (white and green parts divided)
  • 2 stalks celery, diced
  • 4 clove garlic, minced
  • 0.5 tsp kosher salt
  • 0.3 tsp black pepper
  • 2 tbsp all-purpose flour
  • 2 0.7 cup nonfat milk
  • 1 0.5 cup fresh or frozen corn kernels
  • 15 oz cream-style canned corn
  • 0.3 tsp ground cayenne pepper
  • 1 lb frozen peeled and deveined shrimp, thawed
  • 1 tsp fresh thyme, chopped
  • 0.3 cup half-and-half

Instructions

  1. 1

    Cook bacon in a large deep saucepan over medium heat until crisp, about 6 minutes. Remove bacon with a slotted spoon; discard all but 1 tablespoon of bacon fat.

  2. 2

    Add butter to the pot. Set aside ¼ cup green onion tops for serving, then add remaining green onions and celery. Cook until tender, about 3 minutes. Stir in garlic, salt, and pepper.

  3. 3

    Stir in flour and cook 1 minute. Gradually whisk in milk, then add corn kernels, cream-style corn, and cayenne. Bring to a simmer and cook until slightly thickened, about 10 minutes.

  4. 4

    Add shrimp and thyme. Cook until shrimp are pink and cooked through, 3-4 minutes. Stir in half-and-half.

  5. 5

    Ladle into bowls and top with reserved green onions and crispy bacon. Serve with hot sauce if desired.

Tags

american