Summer! Please don’t go! Warm weather, a relaxing pace to life, and delicious food. It’s my favorite time of year and it always makes me sad to see fall approaching on the horizon. That is, until I remember that fall brings crisp-but-not-too-crisp temperatures that let’s you wear boots and earth colors, the infamous pumpkin spice latte, and snuggly blanket movie nights. And I realize after typing that sentence that I couldn’t sound more #basic, but c’mon. You know you feel it too.
ANYWAYS. To help me ease into that transition period, I decided to make a Summer Shrimp and Corn Chowder that took advantage of all the fresh corn in my local supermarket while bringing soup back! I love a sweet and salty combination and this chowder fits the bill perfectly. Plenty of texture, savory flavor, and it’s filling despite being on the lighter side since it’s made without heavy cream! It’s relatively easy to make and only requires one pot, which makes cleanup a breeeeeeeze.
- 1 tbsp olive oil
- 3 strips bacon (or ½ cup pancetta), diced
- 1½ cups roughly chopped carrots
- 1 cup roughly chopped celery
- 1½ cup chopped onion
- 1½ cup diced red potato
- 3 cups chicken broth
- 2 cups water
- 4 ears of corn, kernels removed
- 2½ cups 2% milk
- ¼ cup flour
- 1 lb cooked shrimp
- garlic salt, salt and pepper to taste
- Heat a large pot over high heat and add in the olive oil. Once the oil is heated, add the bacon and cook for 2-3 minutes or until almost done.
- Add in the carrots, celery, onion, potatoes, chicken broth, and water and bring to a low boil. Cook until the potatoes are slightly fork-tender, 6-7 minutes. Add in the corn
- Whisk together the flour and milk until no lumps remain.
- Add in the flour and milk mixture and cook for an additional 5-7 minutes. Remove 2½ cups of the chowder and puree in a blender, then return to the pot. Add in the shrimp and cook for 2-3 minutes.
- Serve hot or chilled!