Bacon, Shrimp and Corn Chowder
I love the combination of shrimp and bacon. When I was looking for a quick dinner for today, I knew I would be using them together. It is a chilly day, so I decided to go with a chowder.
I rooted around my fridge and pantry for the ingredients and ended up with a very satisfying meal.
Some of my favorite dinners have happened by accident. Just looking at what I have on hand, and creating something tasty with it.
Bacon, Shrimp and Corn Chowder
6 thick slices bacon, cut into 1-inch pieces
1 onion, sliced
2 carrots, peeled and sliced
2 medium potatoes, peeled and cubed
1½ c. chicken stock
1 can cream corn*
½ c. corn- fresh or frozen_ I had sweet corn frozen from last summer
1½ c. half and half
½ c. chopped fresh parsley
12 oz. raw shrimp, peeled and de-veined
Salt and fresh ground pepper to taste
Dash of hot sauce
In soup pot, cook bacon until almost done. Add onion and continue cooking until onion is cooked. Spoon out most of the bacon fat. Add the carrots, potatoes and stock and simmer, covered, until the veggies are tender, about 15 minutes. Add cream corn, corn and half and half and bring up to a simmer. Add parsley and simmer, covered, 10 minutes. Add shrimp and cook another 5 minutes or until shrimp is just cooked. Adjust seasonings and serve. Serves 3-4.
*I decided to use a can of cream corn as the base. When I was a kid my Mother would make me something she called cream corn soup. She rarely used prepackaged foods and made wonderful homemade soups all the time. I think it was on one of those days when she was just really busy. To make her cream corn soup she would empty the can of corn into a saucepan. Then she filled the can with milk and added that, too. A little salt and pepper and the soup was done. Just before serving she’d put a small pat of butter in the soup. As a kid I just loved it. I must admit I don’t eat cream corn soup anymore, but as a base, the cream corn can really make a nice chowder.
