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Shrimp And Corn Chowder

Serve this hearty chowder with a baguette. Use fresh corn if available.

Prep
Cook
Serves 4people
Ingredients
4
center cut bacon slices, chopped
4
green onions
1
tbsp chopped fresh thyme
4
garlic cloves, minced
1.1
oz all-purpose flour (about 1/4 cup)
2 1/2
cup 2% reduced fat milk
1 1/4
cups unsalted chicken stock
1
bay leaf
1/4
tsp kosher salt
1/4
tsp freshly ground black pepper
1/8
tsp ground red pepper
24
medium shrimp, peeled and deveined (about 1 lb.)
1
package frozen corn kernels, thawed
Directions
1.
Cook bacon in large saucepan over medium heat 6 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving drippings. Thinly slice green onions; reserve 2 tablespoons dark green parts. Add white and light green onion parts, thyme, and garlic to drippings in pan; saute 2 minutes. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle over onion mixture; cook 1 minute, stirring constantly. Stir in milk, sock, and bay leaf; bring to a boil. Reduce heat to medium, and cook 2 minutes. Stir in salt, black pepper, red pepper, shrimp, and corn; simmer 4 minutes or until shrimp are done. Discard bay leaf. Divide soup evenly among 4 bowls; sprinkle with bacon and reserved 2 tbsp. green onion.

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