Shrimp and Corn Chowder
Usually soup doesn't scream summertime, but this creamy, light shrimp and corn chowder breaks that mold. So simple and flavorful, it will become a summer staple.
Ingredients
- 1 lb bacon chopped
- 3 tbsp butter
- 1 medium white onion diced
- 3 tbsp flour
- 1 clove garlic minced
- 2 cups frozen or fresh corn kernels
- 4 cups chicken or vegetable stock
- 1 tbsp dried thyme
- ½ tbsp dried oregano
- 1½ tsp lemon zest
- 1 tsp red pepper flakes
- 1 tsp onion powder
- ¾ tsp garlic powder
- salt and pepper to taste
- 1 lb raw shrimp peeled and deveined
- 2 cup heavy cream
- fresh parsley for garnish
Instructions
- In a large pot, crisp up bacon. Remove from pot and drain all but 1-2 tbsp of the fat. To the pot, melt butter over medium heat and add onions to saute for 3-4 minutes or until translucent.
- Add flour and mix, cooking another minute to cook out the raw flavor. Add in garlic and corn and saute for 2-3 minutes
- Pour in vegetable stock, whisking to prevent and lumps of flour, and bring to a low boil, allowing it to thicken for about 5 minutes. Stir in thyme, oregano, pepper flakes, zest, onion and garlic powder, salt and pepper to taste, and add back in ⅔ of the bacon.
- Once the liquid has thickened, add in cream and allow it to simmer for another 5 minutes or so. At this point, add in the raw shrimp and reduce the heat to low, allowing the shrimp to cook from the residual heat without overcooking.
- Serve while hot, garnished with remaining bacon, fresh herbs and a crostini if desired.