Corn and Shrimp Chowder with Bacon

I realize summer isn’t exactly the time to be thinking about soups, stews, or chowders. But trust me – this corn & shrimp chowder is the perfect light summer supper! Seafood & shrimp always strikes me as a summer-type food. And the fresh-shucked sweet corn is the epitome the season. This easy recipe calls for whole milk instead of heavy cream which keeps the chowder less heavy than most. I made it last night after a long, tiring evening and it really hits the spot, without weighing you down.  Toast up some garlic bread and ladle it up!

Corn & Shrimp Chowder with Bacon

4-6 (depending on size) ears sweet corn, husks & silks removed

6 slices bacon

1 bunch (about 8 ) green onions, thinly sliced

1 small onion, diced

2 medium baking potatoes, peeled & cut into 1″ cubes

3 heaping Tbs. flour

3 cups whole milk

1 cup half & half

1 cup water

2 tsp. Old Bay seafood seasoning

1/2 tsp. dried thyme

1 lb. peeled & deveined large shrimp

salt & pepper

Stand corn in a wide, shallow bowl and slice downward to release kernels. Scrape the length of each cob with a spoon to remove pulp (it helps to slightly thicken chowder).

In a large soup pan, cook bacon over medium-high heat until crispy. Remove, allow to cool, and break into bits.

Add diced onion and potatoes to bacon drippings and saute until softened (about 3-5 minutes). Add flour and cook, stirring, an additional 1 minute.

Add milk, half & half, water, Old Bay, and thyme. Bring to a boil, stirring occasionally. Reduce to a simmer and cook until potatoes are tender, 10-15 minutes.

Toss in corn, shrimp, and sliced green onions. Cook until shrimp are pink (about 3 minutes). Season chowder with salt & pepper to taste. Serve topped with bacon.

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2 Responses to “Corn and Shrimp Chowder with Bacon”

  1. mom Says:

    and to think dad and i went to el tap….when we could of had dinner with you and jappa….if we would have been invited!..sound awesome

  2. Brooke Marshall Says:

    This was BOMB! I saw the picture and HAD to have it. Recipe is straight forward and not very time consuming. The hardest part about it was slicing the corn. We ate the left overs a few days later and it was still delicious. Good one!

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