Creamy Seafood Chowder

By á-50496

Super fast 20 minute cooking

Ingredients

• 4 center cut bacon slices, chopped
• 4 green onions
• 1 tbsp chopped fresh thyme
• 4 garlic cloves, minced
• 1.1 oz all purpose flour(about 1/4 cup)
• 2 1//2 cups 2% reduced fat milk
• 1 1/4 cups unsalted chicken stock
• 1 bay leaf
• 1/4 tsp kosher salt
• 1/4 tsp freshly groundn black pepper
• 1/8 tsp ground red pepper
• 24 medium shrimp, peeled and deveinded(about one pound)
• 1 ( 10oz) pkg frozen corn kernels, thawed--use fresh corn, if available

Preparation

Step 1

1. Cook bacon in a large sauce pan over medium heat 6 minutes or utnil crisp. Remove bacon from pan with a slotted spoon, reserving drippings.
2. Thinly slice green onions; reserve 2 tbsp dark green parts. Add white and light green onions parts, thyme, and garlic to drippings in pan; saute 2 minutes. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle over onion mixture; cook 1 minute, stirring constantly. Stir iin milk, stock and bay leaf; bring to a boil. Reduce heat to medium, and cook 2 minutes. Stir in slat, black pepper, red pepper, shrimp and corn; simmer 4 minutes or until shrimp are done. Discard bay leaf. Divide soup evenly among 4 bowls; sprinkle with bacon and reserved two tbsp green onions.