This shrimp and corn chowder is great for a comforting evening by the fire.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Ingredients
4slicesbacon
4green onionssliced thinly
1tablespoonfresh thyme leaves
4garlic clovesminced
¼cupflour
2 ½cupsmilk
1 ¼cupschicken broth
1bay leaf
1teaspoonsalt
½teaspoonblack pepper
dash cayenne pepper
1poundpeeled and deveined shrimp
14.5ouncescanned whole kernel corndrained
Instructions
Cut the bacon crosswise into 1/2-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.