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Tomatovillian™
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Bacon-Corn Chowder with Shrimp
Recipe from Cooking Light 6 slices bacon, chopped 1 cup chopped onion 1/2 cup chopped celery 1 garlic clove, minced 4 cups fresh or frozen corn kernels 2 cups chicken broth 3/4 pound peeled and deveined medium shrimp 1/3 cup half-and-half 1/4 teaspoon ground black pepper 1/8 teaspoon salt • Heat a large Dutch oven over medium-high heat. • Add bacon and saute until the bacon begins to brown and get crisp. • Remove about 2 slices-worth of the bacon to be used as garnish later and drain on paper towels. • Add onion, celery, and garlic to the pot, and saute for 2 minutes. • Add corn, and cook 2 minutes, stirring occasionally. • Add broth; bring to a boil, and cook for 4 minutes. • Place 2 cups of corn soup 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. • Alternatively, use a hand-held blender to partially puree the soup, leaving some of the soup chunky. • You will want to be able to see whole corn kernels. • Stir in shrimp; cook 2 minutes or until shrimp are done. • Stir in half-and-half, pepper, and salt. • Ladle soup into bowls and crumble reserved bacon over soup. |
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