Shrimp Corn Chowder

Photo by Pierre b.
Adapted from diethood.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from diethood.com

Ingredients

  • 4

    slices bacon, chopped

  • 1

    yellow onion, diced

  • 3

    celery ribs, thinly sliced

  • 3

    garlic cloves, minced

  • 1

    teaspoon dried thyme

  • 1/8

    teaspoon salt

  • 1/4

    teaspoon ground black pepper

  • 4

    cups fresh corn kernels (you can also use 2 cans of corn, drained and well rinsed)

  • 2

    cups fat-free, lower-sodium chicken broth

  • 1

    cup water

  • 1

    pound shrimp, peeled and de-veined

  • 1/4

    cup milk, cream, or half-and-half

  • bacon bits, for garnish (optional)

  • sliced green onions, for garnish (optional)

  • Read more at http://diethood.com/shrimp-corn-chowder/#WDFj5sRlrZCd1bri.99

Directions

Heat a large Dutch oven or a heavy-bottomed soup pot over medium-high heat. Add bacon to the pot; saute 4 minutes or until the bacon begins to brown. Add onion, celery slices, garlic, dried thyme, salt and pepper; cook for 4 minutes, stirring occasionally. Stir in corn and cook for 2 more minutes, or until heated through. Add broth and water and bring mixture to a boil; continue to cook for 5 minutes. Remove 3 cups of the corn mixture and transfer to a blender; blend until completely smooth and creamy. Return the blended mixture to the soup pot; stir in shrimp and cook for 3 to 4 minutes, or until shrimp is done. Remove from heat and stir in milk; stir until completely incorporated. Taste for seasonings and adjust accordingly. Garnish with bacon bits and green onions. Serve. Read more at http://diethood.com/shrimp-corn-chowder/#WDFj5sRlrZCd1bri.99

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