Now that the weather is getting cooler (even though we've been experiencing a bit of a heatwave here in New York), we love cooking up all different types of hearty, healthy soups. They are easy one-pot solutions for dinner and typically freeze well for future meals. Last week we bought fresh large shrimp from our local grocery store so I decided to to do our own take on a shrimp and corn chowder with crispy turkey bacon to top. It took about 45 minutes total to prep and cook and I have to admit, the entire pot was gone! Here's everything you'll need below.
- 5 slices of turkey bacon, cut into small pieces
- 1 pound medium shrimp, peeled and deveined
- 2 cups chopped yellow onion
- 1 tablespoon fresh minced garlic
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Pinch crushed red pepper
- 2-1/2 cups frozen corn kernels
- 3 cups chicken stock
- 1 cup of organic half and half
- Salt and pepper, to taste
In a large Dutch oven over medium heat, fry the bacon pieces until crispy. Transfer to a bowl and leave bacon grease in pot. Add shrimp to the pot and cook until pink (about 3-4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot. Add diced onions and garlic and sauté for about 3 minutes, or until onions are soft and translucent. Add paprika, crushed red pepper, thyme, salt and pepper. Cook, stirring frequently for 2 minutes. Add corn, chicken stock and half and half. Stir to combine. Bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Using an immersion blender, blend about half of the soup until creamy. If you don't have an immersion blender, blend 2 cups of soup in a blender and pulse until creamy. Add shrimp and bacon to the pot and serve.
Another favorite of ours is Zuppa Toscana. Search for the recipe posted a few months back! What do you all enjoy cooking during the cooler seasons? Would love for you to leave some recipes below. Until out next meal...xx