Hi everyone!
I haven't been doing anything crafty (that I can share yet) lately, but I did create a yummy soup I thought I would share with you.
I would love it if you pinned and/or shared it with your facebook friends.
I would love it if you pinned and/or shared it with your facebook friends.
Comments are always welcome! :)
Trudy's Smoky Corn Chowder with Shrimp and Bacon
6 slices bacon, cut into 1/2-inch pieces
12 oz. package pre-cooked shrimp
1/2 medium yellow onion, diced
3 cloves garlic, minced
1 tsp. paprika
2-3 drops liquid hickory smoke
1/8 tps. red pepper powder
2 ears fresh corn, kernels removed
2 cups chicken stock (I used home-made but canned will work fine)
1/2 cup fat free half and half
1 Tbsp. cornstarch mixed with 1/4 cup water
coarsely ground salt and freshly ground pepper
Fry the bacon in a large pan until crispy. Remove from the pan and set aside on a paper towel to drain. Drain all but 1Tbs. bacon fat from the pan.
Add the onions and garlic to the pan and sauté 5 minutes. Add the paprika, liquid smoke, red pepper and a pinch of salt and pepper. Sauté another minute.
Add the fresh corn to the pot and sauté one minute.
Add the stock and half & half to the pot. Stir to combine. Keep on a low simmer for 15 minutes.
Ladle about 2 cups of the soup into a blender and pulse until creamy. Pour back into the pot and stir to combine.
Add shrimp and bring just to a slow boil.
While stirring constantly, pour the cornstarch and water mixture into the soup and bring back to a boil. Remove from heat
Garnish with bacon, paprika and a sprig of fresh parsley.
ENJOY!!!
6 slices bacon, cut into 1/2-inch pieces
12 oz. package pre-cooked shrimp
1/2 medium yellow onion, diced
3 cloves garlic, minced
1 tsp. paprika
2-3 drops liquid hickory smoke
1/8 tps. red pepper powder
2 ears fresh corn, kernels removed
2 cups chicken stock (I used home-made but canned will work fine)
1/2 cup fat free half and half
1 Tbsp. cornstarch mixed with 1/4 cup water
coarsely ground salt and freshly ground pepper
Fry the bacon in a large pan until crispy. Remove from the pan and set aside on a paper towel to drain. Drain all but 1Tbs. bacon fat from the pan.
Add the onions and garlic to the pan and sauté 5 minutes. Add the paprika, liquid smoke, red pepper and a pinch of salt and pepper. Sauté another minute.
Add the fresh corn to the pot and sauté one minute.
Add the stock and half & half to the pot. Stir to combine. Keep on a low simmer for 15 minutes.
Ladle about 2 cups of the soup into a blender and pulse until creamy. Pour back into the pot and stir to combine.
Add shrimp and bring just to a slow boil.
While stirring constantly, pour the cornstarch and water mixture into the soup and bring back to a boil. Remove from heat
Garnish with bacon, paprika and a sprig of fresh parsley.
ENJOY!!!
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