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Back in the Swing of Things

29 Sep

I’ll be the first to admit that I couldn’t wait to get back into my kitchen after vacation. Having all of my knives, my oven AND running water was like a dream come true after two weeks of boiling water over a camp stove before washing the dishes.

This chowder was the first new dish I made after we got back. I’d had it on my “to try” list for quite a while, but somehow, I never got around to actually making it. (Probably because we devour our sweet corn before it has a chance to become an ingredient.) And since we came home to some very fall-like weather, soup seemed like the perfect way to get back into the kitchen. Let’s do a quick recap of what this recipe has going for it:

  1. It uses up stray CSA ingredients. (We only had three ears of sweet corn… this kept us from fighting over who would get the third ear.) 
  2. It’s quick and easy.
  3. It’s filling, without being too heavy of a soup. I only made half a batch (which is what I’m sharing below), and we got two days’ worth of lunches out of the deal!
  4. It knocks one more recipe off my ever-growing “things to try” list.
  5. BACON. Enough said. 😀

ShrimpChowder

Corn & Shrimp Chowder with Bacon

3 ears of sweet corn, husked
4 slices of bacon (OK, so I used the full amount of bacon. That just ensures that there will be 2 slices to actually go in the soup, since it’s inevitable that some will mysteriously disappear before the soup is done.) 
4 scallions, thinly sliced, green and white parts separated
2 medium red potatoes, cut into 1/2″ chunks
2 tablespoons flour
1 1/2 cups milk
1/2 teaspoon Old Bay
1/4 teaspoon dried thyme
1/2 pound large uncooked shrimped, peeled and deveined
salt and pepper, to taste

Stand an ear of corn up in a large, wide bowl. Using a paring knife, cut the kernels off the cob. When the kernels have all been sliced off, take a spoon and scrape the pulp into the bowl. Repeat with the remaining ears of corn.

In a large saucepan or stock pot, cook the bacon slices until crisp. Remove from the pan and allow to drain on a paper towel. Crumble slices into bite-sized pieces.

Drain off some of the bacon grease, leaving about two tablespoons in the bottom of the pan. Add the white parts of the scallions and the chopped potatoes to the pan with the bacon grease and cook over medium high heat. Cook until potatoes begin to soften, about 3-4 minutes, stirring occasionally. Add the flour and cook, stirring constantly, for 2-3 minutes, or until it begins to brown (but not burn).

Pour the milk into the saucepan, whisking constantly. Stir in 1 cup of water, the Old Bay and thyme. Bring the mixture to a boil, then reduce to a simmer. Simmer until potatoes are cooked, about 10 minutes.

Add the corn, shrimp and scallion greens to the pot. Cook until shrimp are opaque and cooked through, about 3 minutes. Season with salt and pepper to taste. Remove pan from heat. Ladle soup into bowls and serve garnished with bacon pieces.

From Everyday Food, July 2009

Click here for a printable version.

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4 Comments

Posted by on September 29, 2013 in Seafood, Soups & Stews

 

Tags: , , , , , ,

4 responses to “Back in the Swing of Things

  1. Jodie Ross

    September 29, 2013 at 2:59 pm

    looks wonderful, will have to try next week after a trip to the city to buy corn. I do have a suggestion though. Shrimp is not a sustainable seafood choice, why not use crab or steamer clams, mussels or oysters instead. They are a much better sustainable seafood choice that doesn’t wreck the ocean floor to harvest and they are also the cleaner upers of the ocean, filtering the water very nicely. A great book for anybodies read list is The Perfect Protein, it will answer a lot of questions about the oceans and the food we eat. tysm for this I will use clams or mussels whichever the fishmonger has in this dish.

     
    • Beth

      September 29, 2013 at 10:03 pm

      Hope you like it!

       
  2. Kirsten

    September 29, 2013 at 3:23 pm

    Beth,
    This looks terrific! I carefully saved my cobs and made corn stock with them, thinking I’d make a corn chowder, then the cow showed up and I had to clear out freezer space and made a plain vegetable soup instead.
    I do have one package of spicy corn stock–and I think it would go nicely instead of the water in this.
    Thanks!

     
    • Beth

      September 29, 2013 at 10:03 pm

      I bet that would be good! I’ve never thought to make corn stock; guess I should have been saving my cobs all year, huh?

       

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