Obviously, the downside to this recipe (despite Jon's love of soups and chowders), is that the shrimp makes this an indulgent for a college student's budget; thus, skip it unless you shop at Costco or find it on sale at Whole Foods every so often at $9.99 / lb. (usually $12.99 / lb). Or, replace it with some rotisserie chicken ($5-8 / chicken) and make another dish with the remaining chicken!
This chowder is so simple to make on a cold winter's weekend! Easily makes 4-5 generous servings at approx $5/bowl--possibly less if shrimp and bacon are on sale!
Had to post this for Jon's recipe collection and love of soups and chowders. On occasion...it is ok to splurge. Might as well be for something this tasty!
More soup, please!
Corn-Bacon Chowder With Shrimp
Large pot or Dutch Oven
Blender--magic-bullet or hand-held blender
Ingredients:1 lb shrimp (21-26 count), peeled & deveined
1 cup onion, diced
1/2 cup celery, chopped
4 slices of bacon, chopped
1-2 cloves garlic, minced
2 tsp fresh thyme (1 tsp dried otherwise)
4 cups corn (2 15 oz cans 'in water'), drained, keeping 1 cup separate.
2 cups chicken or vegetable broth
1/3 cup half and half
Salt & Pepper
1. Wash your hands.
2. Prep your onions, celery, garlic, thyme and bacon.
3. Sear the bacon in a large pot.
4. Once bacon crispy, remove half of it.
5. Add onions, celery, thyme, and garlic to remaining bacon. Cook x 2-4 minutes.
6. Add corn. Cook x 2 minutes.
7. Add broth and bring to a boil x 4 minutes.
8. Remove 2 cups (allow to cool somewhat), and puree in small amounts if using a Nutri-Bullet or Magic-Bulletin a blender (steam needs to go somewhere). Then, return to the pot (or use handheld blender on the off-chance you own one).
Tip: This method enrichens and thickens the soup without having to add excessive cream.
9. Add separate 1 cup corn kernels and shrimp. Cook x 2 minutes until shrimp done.
10. Add cream. Season with salt & pepper.
Ladle this into your bowls with a drizzle of olive oil and reserved bacon bits!