s BACON CORN CHOWDER WITH SHRIMP *****
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s BACON CORN CHOWDER WITH SHRIMP *****
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Instructions *** 1-17-2012 excellent, hearty soup *** This soup can also serve 6 as a first course instead of an entree. Bacon-Corn Chowder with Shrimp Photo by: Photo: John Autry; Styling: Leigh Ann Ross YIELD: 4 servings (serving size: about 1 2/3 cups) TOTAL:20 Minutes Ingredients 6 slices center-cut bacon, chopped 1 cup prechopped onion 1/2 cup prechopped celery 1 teaspoon chopped fresh thyme 1 garlic clove, minced 4 cups fresh or frozen corn kernels, thawed 2 cups fat-free, lower-sodium 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 Preparation 1. Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. Remove 2 slices bacon. Drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes. 2. Place 2 cups of corn 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. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt. Crumble reserved bacon over soup. Nutritional Information Amount per serving Calories: 294 Fat: 7g Saturated fat: 2.7g Monounsaturated fat: 1.3g Polyunsaturated fat: 1.2g Protein: 26.8g Carbohydrate: 34.8g Fiber: 4.3g Cholesterol: 144mg Iron: 3.1mg Sodium: 547mg Calcium: 94mg Nutrition Guidelines for Healthy Living Cooking Light AUGUST 2011 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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