Shrimp And Corn Chowder

Name: Shrimp And Corn Chowder
Ingredients: 4 center-cut bacon slices, chopped; 4 green onions; 1 tablespoon chopped fresh thyme; 4 garlic cloves, minced; 1.1 ounces all-purpose flour (about 1/4 cup); 2 1/2 cups 2% reduced-fat milk; 1 1/4 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-ounce) package frozen corn kernels, thawed

13 ingredients

2 steps

Ingredients

4 center-cut bacon slices, chopped
4 green onions
1 tablespoon chopped fresh thyme
4 garlic cloves, minced
1.1 ounces all-purpose flour (about 1/4 cup)
2 1/2 cups 2% reduced-fat milk
1 1/4 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-ounce) package frozen corn kernels, thawed

Directions

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, black 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 green onions.