Shrimp And Corn Soup Recipe

shrimp and corn chowder recipe

Antonis Achilleos/Woman's Day

Corn is at its peak in late summer—make the most of it with this quick soup that's bright and creamy (but not too heavy), with a white wine-infused base of shrimp, bacon, onions and potatoes.

Cal/Serv: 381

Yields: 4

Prep Time: 0 hours 15 mins

Total Time: 0 hours 30 mins

4 oz. sliced bacon

2 tbsp. olive oil

1 onion

Kosher salt and pepper

1/2 lb. Yukon gold potatoes (peeled, if desired)

1 c. dry white wine

2 stalk celery

1 c. corn kernels (cut fresh from 1 ear or frozen and thawed)

3/4 lb. medium peeled and deveined shrimp

1/2 c. heavy cream

1/4 c. fresh flat-leaf parsley

Crusty bread, for serving

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Cook the bacon in a large saucepan over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel--lined plate; break into pieces when cool.
Wipe out the saucepan and heat the oil over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring occasionally, for 5 minutes.
Add the potatoes, wine and 2 1/2 cups water and bring to a boil. Reduce heat and simmer until the potatoes are just tender, 12 to 15 minutes. Stir in the celery, corn, shrimp and cream, and simmer until the shrimp are opaque throughout, 3 to 4 minutes. Top with the bacon and parsley. Serve with the bread, if desired.

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