Shrimp and Corn Chowder
Recipe GLPR7d380dd82859e7
A creamy chowder loaded with tender shrimp, sweet corn, and russet potatoes, enriched with bacon and fresh herbs. This satisfying soup is finished with crispy bacon crumbles and fresh scallions for a burst of flavor and texture.
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Ingredients
6 slices bacon, chopped
1 tablespoon butter
¾ cup finely chopped onion (1 medium onion)
½ cup finely chopped celery (2 stalks)
1½ tablespoons minced garlic (4-5 cloves)
4-5 sprigs fresh thyme
¼ cup all-purpose flour
2½ cups 2% reduced-fat milk
1¼ cups low-sodium chicken broth
1 bay leaf
1 pound russet potatoes, peeled and cut into ½-inch cubes (2 medium potatoes)
½ teaspoon kosher salt (for potatoes)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 (10-ounce) package frozen corn kernels, thawed, or 1¼ cups fresh corn kernels
1 pound medium shrimp, peeled and deveined (24 shrimp)
1 bunch scallions, thinly sliced
Directions
Bring a medium saucepan filled halfway with water to a boil. Add the peeled and cubed russet potatoes along with ½ teaspoon of salt. Boil for 10 minutes until the potatoes are just tender but still hold their shape. Drain and set aside.
While the potatoes cook, place the chopped bacon in a large heavy-bottomed pot or Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is crisp, about 4 minutes.
Transfer the cooked bacon to a paper towel-lined plate and set aside. Pour the bacon drippings into a heat-proof bowl, then wipe out any blackened bits from the pot. Return 1 tablespoon of the drippings to the pot along with the butter.
Add the chopped onion and celery to the pot. Sauté over medium-low heat, stirring occasionally, until softened, about 8 minutes.
Stir in the minced garlic and fresh thyme sprigs. Continue to sauté for 2 minutes longer until fragrant.
Sprinkle the flour evenly over the vegetables in the pot and stir constantly for 1 minute to create a light roux and cook off the raw flour taste.
Gradually pour in the milk and chicken broth while stirring to avoid lumps. Add the bay leaf and bring the mixture to a boil, then immediately reduce the heat to low and simmer gently for 2 minutes.
Add the ¼ teaspoon salt, black pepper, corn kernels, cooked potatoes, and shrimp to the chowder. Simmer gently for about 4 minutes, stirring occasionally, until the shrimp are opaque and cooked through (internal temperature 165°F).
Discard the bay leaf and thyme sprigs from the pot.
Ladle the chowder into individual serving bowls. Crumble the reserved bacon over the top of each bowl and garnish with the sliced scallions. Serve immediately.
