Soup

Shrimp and Corn Chowder is for Soup.

Shrimp and Corn Chowder takes 20 minutes to prepare.

Shrimp and Corn Chowder takes 30 minutes to cook.

Shrimp and Corn Chowder makes 6 servings.

The ingredients for Shrimp and Corn Chowder are:

6 slices center cut bacon
10 ounces raw shrimp, shelled
4 ears sweet corn
2 small yellow onions, diced
6 stalks celery, diced
1 clove garlic, minced
4 cups water
1 cups 1% milk
1/4 cup flour
salt
pepper

Here is how you make Shrimp and Corn Chowder:

Place each ear of corn upright in the center of a large bowl and use a sharp knife to cut the corn off of the cob. Afterward, run the back of the knife up and down the cob to squeeze out the last bits of corn and juice. Put the cobs into a saucepan with 4 cups of water and boil for 10 minutes. Remove cobs from water and discard. You should have at least 3 cups of water remaining with lots of corn bits floating in it.Place bacon on a foil-covered sheet pan and bake at 400' for 17-20 minutes. Place cooked bacon on a paper towel to drain. Crumble bacon into small pieces.In a soup pot, saute corn, onions, celery, and garlic until soft, about 5-10 minutes. Add hot water and bacon to soup pot and simmer on low for 5 minutes.In a small bowl, whisk together milk and flour until smooth. Pour slowly into soup, stirring constantly. Continue to cook until slightly thickened, about 5 minutes. Add shrimp and cook until tender. Serve hot and enjoy!Serving Size:?Makes 6 large bowls.

The nutritional information for Shrimp and Corn Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 186.5

• Total Fat: 3.8 g
• Cholesterol: 81.3 mg
• Sodium: 627.8 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 3.2 g
• Protein: 16.6 g