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Ингредиенты
- 3 1/2 c. chicken broth
- 1 1/2 lb fresh or possibly frzn corn kernels
- 1/4 lb thick-sliced bacon cut 1/2" dice
- 1 med onion - (abt 1/2 lb) cut 1/2" dice
- 1 lrg red bell pepper - (abt 8 ounce) cut 1/2" dice
- 2 lrg celery stalks cut 1/2" dice
- 2 lb russet potatoes cut 1/2" cubes
- 2 c. lowfat milk
- 2 c. heavy (whipping) cream Salt to taste Freshly-grnd black pepper to taste Warm pepper sauce such as Tabasco to taste
- 4 ounce butter - (1 stick)
- 2 1/2 lb medium shrimp peeled, deveined
- 1/4 c. minced chives
Инструкции
- In a medium pot, combine the chicken broth and 1 lb. of the corn. Bring the broth to a boil; immediately remove the pan from the heat. Working in batches, transfer the corn mix to a blender or possibly food processor and process till the corn is almost pureed but slightly chunky. Set aside.
- In a 6- to 8-qt pot over medium heat, saute/fry the bacon pcs till the fat has been rendered and the bacon pcs are golden. Using a slotted spoon, transfer the bacon pcs to a platter lined with paper towels to drain. Set aside.
- Heat the skillet with the bacon drippings over medium heat and add in the onion, bell pepper and celery. Cook, stirring, till the vegetables have softened, 10 to 12 min. Add in the pureed corn mix along with the remaining 1/2 lb. corn kernels, the potatoes, lowfat milk, heavy cream and salt and pepper to taste. Bring the mix to a boil, then immediately reduce the heat so the chowder is just barely at a simmer. Simmer the chowder till the potatoes are tender, 10 to 12 min.
- Add in warm pepper sauce and additional salt to taste, if needed.
- Just before serving, in a large skillet over medium-high heat, heat 2 Tbsp. of the butter. Add in some of the shrimp, being careful not to crowd the pan. Saute/fry till cooked through, 3 to 4 min. Transfer the shrimp to a plate. Repeat with the remaining butter and shrimp.
- Stir the chives and bacon into the warm soup. Ladle the soup into serving bowls and add in 5 or possibly 6 shrimp to each bowl. Serve immediately. If serving as a buffet, place the dish of sauteed shrimp next to the soup and let guests serve themselves.
- This recipe yields 10 to 12 servings.
- Comments: Shrimp can be difficult to serve in any kind of soup or possibly stew. It takes only a few min of overcooking to turn the shrimp tough. To get around this, this chowder is prepared and then, just before serving, the shrimp are sauteed in very warm butter. The shrimp are added to the chowder as it is served. This all sounds like more work than it is, especially since the shrimp cook in just 3 or possibly 4 min.
- Do-ahead tip: The soup is best the first day, but can be prepared a day in advance if necessary. Freeze for longer storage. The shrimp can be peeled and deveined hrs in advance. Chill till ready to cook.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 470g | |
| Recipe makes 10 servings | |
| Calories 372 | |
| Calories from Fat 108 | 29% |
| Total Fat 12.2g | 15% |
| Saturated Fat 6.62g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 199mg | 66% |
| Sodium 486mg | 20% |
| Potassium 929mg | 27% |
| Total Carbs 36.81g | 10% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.77g | 4% |
| Protein 29.57g | 47% |
