Shrimp and Corn Chowder

Happy Tuesday all.  Sorry it's later in the day but you all know darn well what crazy is like and well, I get here when I can.  But I love you guys!  So.  Made this recipe longgggg time ago and lost it.  Then I was flipping through the September issue of Cooking Light and found it again!  I was so happy!  :)!  Another great thing about this soup, besides it's flavor is how easy it is to throw together.  So even on a Tuesday night you can have something as good as Shrimp and Corn Chowder!  You rock!  I hope you enjoy.  Let me know if you make any changes or have any questions.  We would love to hear from you.  Granted things are crazy here at the asylum but we always have time and straight jackets for all our new visitors!  Bwaahahahahahaha :D

Shrimp And Corn Chowder

Serve this hearty chowder with a crusty baguette.  Use fresh corn, if available.

4 center-cut bacon slices, chopped

4 green onions

1 Tablespoon chopped fresh thyme

4 garlic cloves, minced

1.1 oz all purpose flour, about 1/4 Cup

2.5 Cups 2% reduced fat milk

1.25 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 oz package frozen corn kernels, thawed

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.  

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; saute 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, balck 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 of green onions.

Mmmmmmmmmmmmmmmmmmmmmmmm!  I hope the rest of your week goes well!

Happy Fall!

Omg!  The weather here today has been just absolutely amazing!  I hope all of you are able to enjoy it as well.  If it's not beautiful where you are, be patient it will be!  :D.  So as the summer comes to a close so does all the beautiful corn that has been surrounding me for the past three months.  LOL.  Mom bought some last week at a local market and well honestly, the season is over.  Mom just doesn't wanna give it up.  So, I had left over corn in the fridge and needed something to do with it that could use it but not make it the center of attention.  That, I found, was this recipe.  Momma loves shrimp, I got to use left over corn and it was really yummy!  I hope you find it so also.  I swear the older I get the faster time flies.  I really have no idea where the summer went.  There were no vacations so maybe that is what was missing!  LOL.  Eat well, my friends!

Creamy Seafood Chowder

4 center cut bacon slices, chopped

4 green onions

1 Tablespoon chopped fresh thyme

5 garlic cloves, minced

1/4 Cup all purpose flour

2.5 Cups 2% reduced fat milk

1.25 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 oz package frozen corn kernels, thawed (or as with me leftover corn in the fridge, I didn't measure mine it was two cobs cleaned)

Cook bacon in a large saucepan over medium heat 6 minutes or until crisp.  remove bacon from pan with a slotted spoon, reserving drippings.

Thinly slice green onions; reserve 2 tablespoons dark green parts.  Add white and light green onion parts, thyme and garlic to drippings in pan; saute 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 four bowls; sprinkle with bacon and reserved 2 tablespoons of green onions.

Mmmmmmmmmmmmmmmmmmmmm............................Crusty bread on the side!

----Recipe by Elizabeth Nelson and Laraine Perri (Cooking Light September 2014)