Shrimp Corn Chowder

• Meat

  • 6 slices Bacon, thick cut

• Seafood

  • 1 lb Simple truth peeled & deveined shrimp, frozen

• Produce

  • 2 stalks Celery
  • 1 1/2 cups Corn, fresh or frozen kernels
  • 1 (15-ounce can Cream-style corn
  • 4 cloves Garlic
  • 4 Green onions, small
  • 1 tsp Thyme, fresh

• Condiments

  • 1 Hot sauce

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/4 tsp Black pepper
  • 1/4 tsp Cayenne pepper, ground
  • 1/2 tsp Kosher salt

• Dairy

  • 1/3 cup Simple truth half-and-half
  • 2 2/3 cups Simple truth nonfat milk
  • 1 tbsp Simple truth unsalted butter

Found on wellplated.com

Description

Ingredients

• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 1 tablespoon Simple Truth unsalted butter
• 4 small green onions, thinly sliced, with white and green parts divided
• 2 stalks celery, diced (about 1/2 cup)
• 4 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 2/3 cups Simple Truth nonfat milk
• 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
• 1 (15-ounce) can cream-style corn
• 1/4 teaspoon ground cayenne pepper, plus additional to taste
• 1 pound frozen Simple Truth Peeled & Deveined Shrimp (any size you like), thawed
• 1 teaspoon chopped fresh thyme
• 1/3 cup Simple Truth half-and-half
• Hot sauce, optional for serving

Directions

• Cook bacon in a Dutch oven or large, deep saucepan over medium heat until crisp, about 6 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon bacon fat. Add the butter to the pot and let melt. Set aside 1/4 cup of the sliced green onion tops for serving, then add the rest of the green onions. Add the celery. Cook, stirring occasionally, until the veggies are tender, about 3 minutes, then stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds. Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the milk, a few splashes at a time at first, stirring out any lumps. Stream in the rest of the milk, then add the corn kernels, cream-style corn, and cayenne. Stir and bring to a gentle boil. Let bubble until thickened, about 5 minutes. Stir in the shrimp and continue cooking just until the shrimp are done, about 3 minutes. Remove from the heat, then stir in the thyme and half-and-half. Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired.

Nutrition