Corn Chowder with Shrimp & Bacon: Hold the Cream
I love anything made with corn.
Fritters, salads, soups.........but I was never a chowder fan.
Why? I guess I just don't like to drink all that hot milk mixed in with my soup.
There, I've said it.
I'm not a fan of heavy cream sauces on my pastas (alfredo sauce = gross), and never liked cream of mushroom soup, only because it was always too rich for my blood.
I would rather save all those calories for dessert anyway.
Here is my version of corn chowder. You will never know the dairy is missing.
By blending the corn and rest of ingredients with the immersion blender, it creates a creamy chowder like soup, and the addition of shrimp and bacon make for a nice hearty main course meal.
Corn Chowder w/ Shrimp & Bacon:
~ 1 onion, chopped
~ 1 red bell pepper, diced
~ 2 cloves garlic, chopped
~ 3 slices of bacon, chopped
~ 1 16 oz. bag of frozen corn
~ 1/2 lb. frozen small shrimp
~ 4 cups of chicken stock (Swanson's boxed broth is decent if you don't have homemade broth)
~ dash of cayenne pepper
~ fresh chopped cilantro or chopped basil for garnish
Cook the onion, pepper, garlic, and bacon in a heavy Dutch oven in some olive for a few minutes until onions are translucent.
Add the 4 cups of broth and bring to a boil. Add the frozen corn and reduce the heat and simmer 7 minutes.
Remove some of the solids with some broth to a large bowl and with an immersion blender pulse until combined and creamy.
Add the pureed soup back into the pot and add the shrimp and cook another 2 minutes. You can leave the tails on for a nicer presentation, but it's easier to eat on the spoon without the tails.
Garnish with fresh cilantro or basil leaves and enjoy!