Ann Cox Eastes from Kroger made Shrimp & Corn Chowder.
SHRIMP & CORN CHOWDER
2-3 slices bacon, reserve 1 tablespoon drippings
1 T butter
1 c chopped green onions, reserve ¼ cup for garnish
1 c chopped celery
3 cloves garlic, minced
3 T flour
2 ½ c half and half or fat free half and half
1 (14.5–oz) can regular or low sodium chicken broth
4 ounces cream cheese or Neufchatel cheese, softened
½ t salt
¼ t white pepper
¼ t cayenne pepper
1 (12-oz) pkg frozen whole kernel corn or 2 ¼ c fresh corn
1 lb frozen, peeled and deveined shrimp, any size, tails removed and thawed; cut shrimp in half if desired
Cook bacon until crisp, drain on paper towels; crumble and set aside. Discard drippings except for 1 tablespoon. Place in a large, heavy saucepan with the butter and melt. Add the green onions and celery and sauté over medium-high heat for 2-3 minutes, stirring. Add garlic and continue to cook an additional minute. Reduce heat to medium temperature. Sprinkle flour over vegetables and stir, adding 1 tablespoon at a time. Gradually add half and half, which has been heated in the microwave. Stir continually as mixture thickens. Add chicken broth and stir to thicken and then add softened cream cheese and stir until dissolved in thickened chowder. Add salt and 2 types of pepper. Add corn and stir as mixture thickens. Add shrimp and cook until shrimp turns pink and tests done. Serve hot in bowls topped with crumbled bacon and chopped green onions. Serve with French bread if desired. Yield: 6 servings
