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Summer Shrimp Corn & Zucchini Chowder

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 -8 servings

Ingredients
  

  • 1 Tbsp. EVOO
  • 2 strips turkey bacon chopped
  • 1 lb shrimp
  • 1 cup chopped yellow onion about ½ large onion
  • 2 celery ribs chopped
  • 1 medium carrot peeled + chopped
  • 2 garlic cloves minced
  • ½ tsp. dried thyme
  • 5 small yukon gold potatoes diced into ½-inch cubes
  • 2 cups water
  • 1 3/4 cup nonfat milk divided
  • 1 cup chicken stock
  • 1 bay leaf
  • 5 ears of sweet fresh corn husk + silk removed and kernels cut from cob
  • 1 medium zucchini diced into ½-inch cubes
  • 1/4 c half and half
  • salt and fresh ground black pepper
  • chopped fresh parsley to garnish
  • cayenne pepper to serve, optional

Instructions
 

  • In a large heavy-duty bottom stockpot or dutch oven, heat EVOO over medium heat. Add turkey bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes. Add shrimp and cook until they begin to turn pink and are just cooked. Remove shrimp and set aside on a plate.
  • Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring occassionally, about 5 minutes.
  • Add potatoes, water, 1 cup of milk, chicken stock and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 5-8 minutes or until the potatoes are halfway cooked.
  • Add zucchini and corn; simmer for additional 8-10 minutes or until the vegetables are completely tender.
  • Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Add the shrimp back, the half and half and remaining milk and cook just until heated through. Season with salt and pepper.
  • Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.

Notes

adapted from Little Broken