When you just need an easy recipe that goes together fast, try this Smoky Corn Chowder with Shrimp paired with a spinach salad!
Servings : 4
Ingredients
Smoky Corn Chowder
- 3 slices uncured bacon cooked to crispy, and crumbled
- 1 tsp extra virgin olive oil
- 1 cup frozen diced onions
- 1 Tbsp bottled minced garlic
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper
- 2 bags frozen corn 8 oz. each
- 3 cups vegetable broth no sugar in ingredients
- 3/4 cup whole milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 green onion thinly sliced
- 1 lb shrimp large, cooked, peeled and tail off
Spinach Salad
- 3 oz baby spinach
- 2 tomato wedged
- 1 cucumber small, sliced
- Balsamic Vinegar
- extra virgin olive oil
- salt optional
- pepper optional
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Instructions
Smoky Corn Chowder
- Heat oil in large skillet. Add onions. Sauté 5-7 minutes. Add garlic, paprika, and red pepper. Cook 2 minutes longer. Stir in corn, broth, and milk. Bring to a boil. Reduce heat, and simmer 15 minutes. Puree half the soup. (I used an immersion blender, but if you don’t have one of those you can transfer half the soup to a blender, puree it, then pour it back in the pan.) Stir in salt, pepper, and shrimp. Let stand 5 minutes or until shrimp is hot. Top with bacon bits and green onions.
Spinach Salad
- Divide spinach evenly among 4 bowls. Top with tomato wedges and cucumbers. Drizzle with balsamic vinegar and olive oil. Top with salt and pepper, if desired.
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