Like so many of us, my mind immediately turns to soup when the weather drops. It's understandable, what could be better to warm the belly and soul than warm, brothy goodness. There are so many good soups out there, but when I need extra comfort, I tend to prefer stews or chowders, they're thicker, heartier and sometimes a bit meatier.
This chowder was a total hit in our house. The thickness and sweetness of it comes primarily from the corn, but then you get bit chunks of shrimp as well as smoky bacon. It's a wonderful experience to eat, especially with a crusty hunk of bread. Mmmm, it's enough to brighten any chilly fall day.
Bacon-Corn Chowder with Shrimp
Cooking Light July 2011
Ingredients
6 slices center-cut bacon, chopped
1 cup prechopped onion
1/2 cup prechopped celery
1 teaspoon chopped fresh thyme
1 garlic clove, minced
4 cups fresh or frozen corn kernels, thawed
2 cups fat-free, lower-sodium chicken broth
3/4 pound peeled and deveined medium shrimp
1/3 cup half-and-half (I use fat-free)
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Directions
1. Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. Remove 2 slices bacon. Drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes.
2. Place 2 cups of corn mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over opening in the blender lid (to avoid splatters). Blend until smooth. Return pureed corn mixture to pan. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt. Crumble reserved bacon over soup.
