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:
- 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.)
- It’s quick and easy.
- 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!
- It knocks one more recipe off my ever-growing “things to try” list.
- BACON. Enough said. 😀
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.
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