This Shrimp and Corn Chowder is very quick to make, delicious, and satisfying. Try it the next time you need a bit of comfort food.
Home. That one simple word conjures up loads and loads of memories, doesn't it? Especially during the holiday season. It brings comforting thoughts of family and friends, warm smiles and laughter, and meals shared around the kitchen table. Or before a warm fire on a chilly evening.
In our household, one of the ways we find comfort is through cooking and sharing food with family. And during cold weather, one of the most comforting meals we enjoy is soup or stew.
Even better if there's a fire going and we can sit together enjoying the flames while we dine. This Shrimp and Corn Chowder is very quick to make, delicious, and quite satisfying. I hope you'll try it the next time you need a little Comfort from Home.
How to Make Shrimp and Corn Chowder
Cut the bacon crosswise into ½-inch pieces. Add to a large saucepan over medium heat and cook until browned and crisp. Remove the bacon and set aside. Keep the bacon drippings in the pan.
To the bacon drippings, add the green onions, thyme, and garlic. Cook, stirring frequently, until the onions are wilted (approximately 2 minutes).
Sprinkle the flour over the onion, thyme, and garlic mixture and continue cooking and stirring for an additional minute.
Stir in the milk and stock. Add the bay leaf. Increase the heat to bring the mixture to a boil, then reduce the heat to medium and cook for two minutes.
Stir in the salt, black pepper, cayenne pepper.
Add the shrimp and corn. Simmer for approximately 4 minutes or until the shrimp are done.
Remove and discard the bay leaf. Garnish individual servings with crisp bacon and additional sliced green onions.
Makes 4 servings.
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Shrimp and Corn Chowder
Ingredients
- 4 slices bacon
- 4 green onions sliced thinly
- 1 tablespoon fresh thyme leaves
- 4 garlic cloves minced
- ¼ cup flour
- 2 ½ cups milk
- 1 ¼ cups chicken broth
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- dash cayenne pepper
- 1 pound peeled and deveined shrimp
- 14.5 ounces canned whole kernel corn drained
Instructions
- Cut the bacon crosswise into ½-inch pieces. Add to a large saucepan over medium heat and cook until browned and crisp (6-7 minutes). Remove the bacon and set aside. Keep the bacon drippings in the pan.
- To the bacon drippings, add the green onions, thyme, and garlic. Cook, stirring frequently, until the onions are wilted (approximately 2 minutes). Sprinkle the flour over the onion, thyme, and garlic mixture and continue cooking and stirring for an additional minute. Stir in the milk and stock. Add the bay leaf.
- Increase the heat to bring the mixture to a boil, then reduce the heat to medium and cook for two minutes. Stir in the salt, black pepper, cayenne pepper, shrimp, and corn. Simmer for approximately four minutes or until the shrimp are done. Remove and discard the bay leaf.
- Garnish individual servings with crisp bacon and additional sliced green onions.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
-- This post originally sponsored by Marie Callendars
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