When fall weather hits, there’s nothing more satisfying than a warm bowl of hearty soup. This corn chowder recipe, in addition to banishing the chill, offers a sliver of summer any time of the year. No frill ingredients like corn, shrimp and bacon come together in 30 minutes or less. This is an easy, go-to, weeknight recipe.
This recipe was adopted from one I found in Cooking Light Magazine. Want a little spice with your chowder? Stir in a few dollops of srichacha at the end.
Pair this soup with a creamy Chardonnay or Chenin Blanc. Recommendations.
Bacon Corn Chowder with Shrimp
Serves 4 as a main course
6 slices bacon, chopped
1 cup onion, chopped
1 celery stalk, chopped
1 teaspoon fresh thyme, chopped (can substitute 1/4 teaspoon dried but it won’t be quite a fresh tasting)
1 garlic clove, minced
4 cups frozen corn kernels, thawed
2 cups chicken broth
3/4 pound peeled and deveined shrimp, 28-30 count (medium)
1/3 cup half-and-half
1/2 teaspoon salt
Fresh ground pepper, 4-5 grinds of a pepper mill
Chopped parsley, chives or green onions, finely chopped (optional)
1. Heat a large dutch oven over medium-high heat. Add bacon and sauté until the bacon just begins to brown. Remove the equivalent of 2 slices of bacon to drain on a paper towel.
2. Add onion, celery, thyme and garlic to pan and sauté 2 minutes or until onions begin to wilt. Add corn kernels and continue to cook 2 minutes, stirring occasionally. Add broth, bring to boil and cook 5 minutes.
3. Place 2 cups of the almost soup into a blender. Be sure to remove the center piece of the top or it will explode all over your kitchen. Place a towel or paper towel over the hole to avoid splatters. Blend until smooth and return mixture to the pan. [You can also use a hand blender and blend half of the mixture right in the pan].
4. Stir in shrimp and cook 2-3 minutes or until the shrimp are cooked (they will be pinkish white). Stir in remaining ingredients and warm through. Do not boil.
5. Serve with reserved bacon on top as well as chives or onions, if desired.