Shrimp And Corn
Chowder Recipe
Ingredients :
4 center-cut
bacon slices, chopped
4 green onions
1 tablespoon
chopped fresh thyme
4 garlic cloves,
minced
1.1 ounces
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 teaspoon
kosher salt
1/4 teaspoon
freshly ground black pepper
1/8 teaspoon
ground red pepper
24 medium shrimp,
peeled and deveined (about 1 pound)
1 (10-ounce)
package frozen corn kernels, thawed
Nutritional
Information
How To Make Shrimp
And Corn Chowder :
Step 1
Cook bacon in a
large saucepan over medium heat 6 minutes or until crisp. Remove bacon from pan
with a slotted spoon, reserving drippings.
Step 2
Thinly slice
green onions; reserve 2 tablespoons dark green parts. Add white and light green
onion parts, thyme, and garlic to drippings in pan; sauté 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 in milk, stock, and bay
leaf; bring to a boil. Reduce heat to medium, and cook 2 minutes. Stir in salt,
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 2 tablespoons green onions.