Corn & Shrimp Chowder

Photo by Debbie Q.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2 Tbsp (30 mL) extra-virgin olive oil

  • 2 slices raw turkey bacon, diced

  • 1/2 cup (125 mL) diced carrots

  • 1/2 cup (125 mL) diced celery

  • 1/4 cup (60 mL) diced onion

  • 1 bay leaf

  • 1 sprig fresh thyme

  • 1/4 cup (60 mL) diced red pepper

  • 2 cups (500 mL) corn kernels

  • 3 cups (750 mL) skim milk

  • 1/2 cup (125 mL) raw shrimp (or raw chicken breast, diced)

  • 1 Tbsp (15 mL) fresh dill

  • Salt and pepper to taste

Directions

1. To a medium-sized pot over medium heat, add olive oil, turkey bacon, carrots, celery, onion, bay leaf and thyme. Sauté for five minutes, stirring often. 2. Add red pepper and cook for two more minutes. 3. Add corn and milk, turn up heat and bring to a boil. 4. When soup boils, add shrimp (or chicken), reduce heat to a simmer and cook two more minutes until shrimp is cooked through and pink (if using chicken, cook until no longer pink). 5. Add dill and season to taste. If you like your chowder thick and creamy, here’s a trick that doesn’t add extra fat: Take a cup (250 mL) of soup (excluding shrimp or chicken), whir it in the blender and add it back to the pot.

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