Corn and Shrimp Chowder Recipe

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Ingredients:

Serving

3 1/2 cups chicken broth
1 1/2 lbs fresh corn kernels
1/4 lb thick-sliced bacon, cut 1/2-inch dice
1 medium onion, cut 1/2-inch dice
1 large red bell pepper, cut 1/2-inch dice
2 large celery ribs, cut 1/2-inch dice
2 lbs russet potatoes, cut 1/2-inch cubes
2 cups milk
2 cups heavy cream
salt , to taste
fresh ground black pepper , to taste
hot pepper sauce , such as tabasco , to taste
4 oz butter , 1 stick
2 1/2 lbs medium shrimp, peeled, deveined
1/4 cup chopped chives

Directions:

In a medium pot, combine the chicken broth and 1 pound of the corn.
Bring the broth to a boil; immediately remove the pan from the heat.
Working in batches, transfer the corn mixture to a blender or food processor and process until the corn is almost pureed but slightly chunky.
Set aside.
In a 6- to 8-quart pot over medium heat, saute the bacon pieces until the fat has been rendered and the bacon pieces are golden brown.
Using a slotted spoon, transfer the bacon pieces to a platter lined with paper towels to drain.
Set aside.
Heat the skillet with the bacon drippings over medium heat and add the onion, bell pepper and celery.
Cook, stirring, until the vegetables have softened, 10 to 12 minutes.
Add the pureed corn mixture along with the remaining 1/2 pound corn kernels, the potatoes, milk, heavy cream and salt and pepper to taste.
Bring the mixture to a boil, then immediately reduce the heat so the chowder is just barely at a simmer.
Simmer the chowder until the potatoes are tender, 10 to 12 minutes.
Add hot pepper sauce and additional salt to taste, if needed.
Just before serving, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
Add some of the shrimp, being careful not to crowd the pan.
Saute until cooked through, 3 to 4 minutes.
Transfer the shrimp to a plate.
Repeat with the remaining butter and shrimp.
Stir the chives and bacon into the hot soup.
Ladle the soup into serving bowls and add 5 or 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	431.67 Kcal (1807 kJ)
Calories from fat	216.61 Kcal
		% Daily Value*
Total Fat	24.07g	37%
Cholesterol	68.1mg	23%
Sodium	482.19mg	20%
Potassium	941.4mg	20%
Total Carbs	43.22g	14%
Sugars	6.56g	26%
Dietary Fiber	4.56g	18%
Protein	9.59g	19%
Vitamin C	26.9mg	45%
Vitamin A	0.4mg	14%
Iron	6mg	33%
Calcium	113.9mg	11%

Amount Per 100 g
Calories	113.4 Kcal (475 kJ)
Calories from fat	56.9 Kcal
		% Daily Value*
Total Fat	6.32g	37%
Cholesterol	17.89mg	23%
Sodium	126.67mg	20%
Potassium	247.31mg	20%
Total Carbs	11.35g	14%
Sugars	1.72g	26%
Dietary Fiber	1.2g	18%
Protein	2.52g	19%
Vitamin C	7.1mg	45%
Vitamin A	0.1mg	14%
Iron	1.6mg	33%
Calcium	29.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9.8

Points
11

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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