Summer Corn & Shrimp Chowder with Bacon

{the summer soup}

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I used to hate soups.  I never was a big fan of them growing up.  Chicken noodle soup was served when you were sick, but soup was never a frequent visitor to the dinner table.  I did LOVE beef stew.  However, stew is not soup is not chowder.  In my old age, I have grown to love soups, stews, chowders, bisques, gazpachos etc etc.  They definitely appear on my dinner menu often, but in the fall & winter more.

However, I don’t discriminate soup in the summer so I add some delicious summer flavors to keep it light.  You’ve probably noticed a decent amount of posts including corn lately.  Well, it is summertime and I really cannot get enough of it.  [I will be posting a Mexican Corn Salad shortly where I use the corn straight up off the cob.]  This recipe uses the corn’s kernels and “pulp” to add creaminess to the broth.

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So what exactly is the difference between a stew, chowder, and soup?  I did some research to answer this question for you…..

  • SOUP:  Liquid is very thin.  Can be cream based or broth based.  It is majority liquid with some, if any, added pieces
  • CHOWDER:  Broth is thickened using an agent such as flour and has more “stuff” in it than liquid.
  • STEW:  Mainly solid pieces of veggies & meat cooked in a small amount of liquid (beer) cooked slow resulting in a gravy base.

Based off of these Sara-determined definitions, this is a soup because I didn’t use any flour as a thickening agent.  I am still going to call it a chowder because I like the word chowder and there is more “stuff” than liquid.

This is the ultimate summer soup.  It has many bold flavors, is light, creamy, salty, sweet, and in my chowder, spicy.  If you aren’t a shrimp fan, substitute crab or lobster – yum!  This dinner sounds a bit fancy, but it is yet another “Dinner in 20″ meal.  It requires one pot too which makes for easy clean up :)

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summer corn & shrimp chowder with bacon
Recipe By:  Sara
Prep Time:  5 minutes   |||   Cook TIme: 20 minutes   |||   Servings: 4   |||   Difficulty: Low

Ingredients:
3 slices of thick bacon, chopped
1 cup onion, chopped
1/2 cup celery, chopped
1 tsp fresh thyme
2 garlic cloves, minced
4-6 ears of corn, husks and silk removed
2 cups low sodium chicken broth
1/2 lb shrimp, peeled & deveined, cut into pieces
1/2 cup milk [I used fat-free]
1 tsp hot pepper sauce
dash of cayenne pepper
salt & pepper
Optional:  cilantro, cheddar cheese

Directions:
1.  Cut the corn kernels off the cobs over a bowl.  Squeeze any excess “juice” from the cores.
2.  In a dutch oven or large pot, heat over medium and add the bacon.  Cook until crispy.  Remove about 2 Tbsp from the pot & set aside.  If there is a lot of grease, discard all but about 2 tsp.
3.  Add the onion and celery & saute until softened, about 6 minutes.
4.  Add the garlic & thyme and saute an additional minute.
5.  Add the corn and any pulp acquired during cutting and chicken broth.  Bring to a boil.
6.  Reduce heat to a simmer and add the shrimp.  Cook for 2 minutes.
7.  Stir in the milk.
8.  Season with salt and pepper and cayenne.
9.  Serve with cheddar cheese, cilantro and remaining bacon pieces.

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Enjoy!

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