Corn & Shrimp Chowder
This rich and tasty soup makes a delightfully satisfying meal on a cold night. We save time by boiling the potatoes while the bacon-and-onion mixture cooks. Buying cleaned shrimp is a time-saver too.
Serving: Yields: 10 1/2 cups or 6 main-dish servings
Total Time: 30 minutes
1 pound red potatoes (3 medium), cut into 1/2-inch chunks
1 can (14 1/2 ounces) chicken broth (1 3/4 cups)
1 teaspoon salt
1/4 teaspoon ground black pepper
2 packages (10 ounces each) frozen whole-kernel corn
2 slices bacon
1 medium onion, chopped
1 pound shelled and deveined large shrimp
1 cup half-and-half or light cream
Fresh chives for garnish
1. In 4-quart saucepan, heat potatoes, broth, salt, pepper, and 1 cup water to boiling over high heat. Reduce heat to medium; cover and cook 10 minutes. Add 1 package frozen corn and cook 5 minutes longer or just until potatoes are fork-tender.
2. Meanwhile, in 12-inch skillet, cook bacon over medium heat 5 minutes. Add onion and cook 10 minutes longer or until onion is golden and tender. When bacon is browned, transfer to paper towels to drain; break into pieces when cool.
3. Add 1 cup water and remaining package frozen corn to skillet with onion; heat to boiling over high heat. Add shrimp and cook 4 to 5 minutes or until shrimp turn opaque.
4. When potatoes are tender, remove 2 cups potato mixture to blender. At low speed, with center part of cover removed to allow steam to escape, blend mixture until pureed. Return pureed mixture to saucepan. Add shrimp mixture and half-and-half; heat through (do not boil or soup may curdle). Top with bacon, and garnish with chives.
Each serving: About 370 calories, 23 g protein, 39 g carbohydrate, 15 g total fat (6 g saturated), 3 g fiber, 138 mg cholesterol, 915 mg sodium.
©1995-2006 iVillage. All Rights Reserved.
Serving: Yields: 10 1/2 cups or 6 main-dish servings
Total Time: 30 minutes
1 pound red potatoes (3 medium), cut into 1/2-inch chunks
1 can (14 1/2 ounces) chicken broth (1 3/4 cups)
1 teaspoon salt
1/4 teaspoon ground black pepper
2 packages (10 ounces each) frozen whole-kernel corn
2 slices bacon
1 medium onion, chopped
1 pound shelled and deveined large shrimp
1 cup half-and-half or light cream
Fresh chives for garnish
1. In 4-quart saucepan, heat potatoes, broth, salt, pepper, and 1 cup water to boiling over high heat. Reduce heat to medium; cover and cook 10 minutes. Add 1 package frozen corn and cook 5 minutes longer or just until potatoes are fork-tender.
2. Meanwhile, in 12-inch skillet, cook bacon over medium heat 5 minutes. Add onion and cook 10 minutes longer or until onion is golden and tender. When bacon is browned, transfer to paper towels to drain; break into pieces when cool.
3. Add 1 cup water and remaining package frozen corn to skillet with onion; heat to boiling over high heat. Add shrimp and cook 4 to 5 minutes or until shrimp turn opaque.
4. When potatoes are tender, remove 2 cups potato mixture to blender. At low speed, with center part of cover removed to allow steam to escape, blend mixture until pureed. Return pureed mixture to saucepan. Add shrimp mixture and half-and-half; heat through (do not boil or soup may curdle). Top with bacon, and garnish with chives.
Each serving: About 370 calories, 23 g protein, 39 g carbohydrate, 15 g total fat (6 g saturated), 3 g fiber, 138 mg cholesterol, 915 mg sodium.
©1995-2006 iVillage. All Rights Reserved.
