Shrimp and Corn Chowder with Bacon

Do you remember the moment in Twilight when Edward is showing Bella his glass bedroom for the first time? And they nervously exchange glances of brewing desire? Remember how DeBussy’s “Clair de lune” is playing softly in the background? Remember the slight brush against Bella’s arm before he led her into a gentle, sexy twirl? Remember when you witnessed the underlying passionate magnetism between the two and you heard that song, you oozed straight out of your seat, fist digging deeply into your heart, eyes blurred with tears? Remember how you could actually TASTE the ripe, beautiful energy between them?

That’s the exact relationship I have with shrimp and corn chowder with bacon.

We glance. We brush. We twirl.

Okay, so we don’t. That would be seriously messed up if I twirled with chowder, you guys.


Shrimp and Corn Chowder with Bacon:

(adapted from Cooking Light)

What it took for 4:

* 6 center-cut strips of bacon, chopped
* 1 small white onion, chopped
* 1 small jalapeno, chopped
* 2 celery stalks, chopped
* 3 sprigs of thyme, chopped
* 1 garlic clove, minced
* 3 ears fresh corn
* 2 cups organic chicken stock
* 3/4 pound frozen shrimp, thawed, peeled and deveined
* 1/3  cup reduced fat milk
* coarse salt and freshly ground pepper

Heat a large pot over medium-high. Add the bacon and render for a few minutes, until crisp. Remove and drain of some paper towels. Add the onion, celery, thyme, and garlic to the pan. Saute 2 minutes. Add the corn and cook 2 more minutes, stirring occasionally. Add the broth, bring to a boil and cook about 4 minutes.

Ladle out two cups of the corn mixture and place it in a blender. Blend until smooth. Return the pureed corn to the pot. Add the shrimp and cook about 2 minutes, until done. Pour in the milk and season with salt and pepper. Taste it. UH HUH.

Serve with crumbled bacon. Dear goodness.

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11 Responses to Shrimp and Corn Chowder with Bacon

  1. Kathleen July 21, 2011 at 2:10 am #
    This looks like a fabulous summer soup!
    • Bev Weidner July 21, 2011 at 2:55 am #
      Thank you Kathleen! I gotta say, hubs went back for thirds. :)
  2. Sylvia@bascooking July 21, 2011 at 1:01 pm #
    I'm impressed not only looks delicious , but is one of the most beautiful soup that I ever seen, Well done !!!
    • Bev Weidner July 21, 2011 at 2:24 pm #
      Thank you so much Sylvia! I'm staring at the leftovers in the fridge. Yes, right now. For breakfast.
  3. Cookin' Cowgirl July 21, 2011 at 3:35 pm #
    Thanks for the comment on my fried green tomatoes. Uh, I think hubs might DIE if he came home from work and THIS was on the table. You're right, you are southern! :) Love it!
    • Bev Weidner July 21, 2011 at 3:52 pm #
      On, you're so welcome. They looked amazing! Thank you so much for droppin' by! : And yeah, my hubs went back for THIRDS. I was all, heeeey waaaait. :)
  4. Jackiw July 21, 2011 at 6:39 pm #
    Oh my goodness! This looks incredible, great flavor combo!
    • Bev Weidner July 21, 2011 at 7:25 pm #
      Thanks so much Jacki! I have to say, I lost my balance for about an hour, it was so good. Thanks for dropping by!
  5. Renee July 22, 2011 at 12:17 am #
    Man! I so wish I could eat shrimp without going into anaphylactic shock!
    • Bev Weidner July 22, 2011 at 12:06 pm #
      Oh nooo! Are you allergic? My mom is too. I feel for you two.
  6. Sue March 14, 2012 at 7:08 pm #
    This chowder looks amazing! I am trying it tonight. However, I have a couple of questions about the recipe. "Add the broth, bring to a boil and cook about 4 minutes." What do you mean by cook? Boiling? "Add the shrimp and cook about 2 minutes, until done." Again what do you mean by cook?

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