Corn and Shrimp Chowder with Tomatoes

Name: Corn and Shrimp Chowder with Tomatoes
Yield: Makes 8 Servings
Cuisine: United States
Ingredients: 2½ cups lowfat (1%) milk, or more as needed; ¾ pound small to medium shrimp, peeled and deveined; 4 cups Chicken Broth or reduced-sodium canned broth, fat skimmed; 7 cups corn kernels with milky pulp, cut and scraped from 11 to 15 ears, 4 or 5 cobs reserved; 1½ cups water, or as needed; ½ pound new or boiling potatoes, peeled, quartered lengthwise, and cut crosswise into ½-inch slices (4 or 5 small to medium potatoes); 3 fresh thyme sprigs or ½ teaspoon dried thyme; 2 medium-large onions, coarsely chopped; 2 slices bacon, cut into ½-inch lengths; 2 ribs celery, trimmed, strings peeled, and sliced on a diagonal; 2 carrots, sliced ¼ inch thick on a sharp diagonal; 3 tablespoons fresh chives, cut into ½-inch lengths Pilot, oyster, or other plain crackers; Salt and Freshly ground black pepper; 3 large ripe tomatoes, peeled, cored, seeded, and cut into large dice (see Note)

Preparation info

Makes
8
Servings

Difficulty
Medium

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

A thick chowder made without flour or cream. Packed with vegetables, this soup is full-bodied enough for a main course. It’s not quick, but it’s worth the time and trouble. Make it when corn is fresh, sweet, crisp. You can also make this without the shrimp.

Ingredients

2 slices bacon, cut into ½-inch lengths
2 medium-large onions, coarsely chopped
2 carrots, sliced

Americas
United States
Soup
Gluten-free

Method

Place the bacon in a large heavy saucepan or casserole over medium heat. Cook fairly slowly, stirring frequently and pouring off any excess fat once or twice, until bacon is lightly golden and nearly crisp, 10 to 15 minutes. With a skimmer or slotted spoon, transfer the bacon to paper towels to drain. Set aside. Pour off all but 2 teaspoons bacon fat from the pan.