Recipe: Shrimp & Corn Chowder

Techniques used: Making a Roux, Dicing an Onion

Makes 6 to 8 servings

4 ounces bacon, cut into thin slices

2 tablespoons olive oil (if not using bacon fat)

2 cups chopped onion

1 cup medium diced red pepper (about 1 large pepper)

Kosher salt and ground black pepper, to taste

1/2 cup dry white wine

1 bay leaf

Leaves from 1 sprig fresh thyme

4 ears corn, kernels removed and divided, ears saved

1 quart chicken broth

2 cups water

4 tablespoons unsalted butter

5 tablespoons flour

3/4 pound shrimp (51-60 count left whole, or larger shrimp cut into medium chunks), peeled and deveined

1/3 cup cream

Chives, for garnish

1. Place bacon slices in a cold pan or pot big enough to make the soup and turn burner to medium-low heat. Cook bacon until it's crisp and the fat has rendered, about 6-8 minutes. Remove bacon to a paper towel with a slotted spoon and set aside.

2. If you want to use the olive oil, pour the bacon fat out of the pan and add the oil. If not, leave the bacon fat in the pan and skip using the oil.

3. Turn the heat to medium, and add onions and red pepper, sautéing until the vegetables have softened and the onion is translucent, about 5-6 minutes. Season with salt and pepper, to taste.

4. Pour in the white wine to deglaze the pan, scraping up any brown bits left over from the bacon, and reduce until nearly dry. Add the bay leaf, thyme, half the corn kernels, the broth and 2 cups water. Scrape any remaining pulp or juice from the stripped ears of corn into the pot as well. Bring to a boil, then turn heat to low and simmer until the flavors have melded and the soup has reduced slightly, about 20 minutes.

5. Meanwhile, make the roux. In a small saucepan on medium heat, melt butter until it is bubbling and foamy. Add flour all at once, whisking constantly for about 2-3 minutes, until some of the flour has been cooked out and you have a smooth, light, straw-colored paste.

6. When soup has finished simmering, take about 1 cup of the broth (try to get it without too many vegetables if possible) and slowly add it to the pot with the roux, whisking constantly until the roux is loosened and combined. Pour the whole mixture back into the big soup pot, and continue to whisk and cook the soup until it has thickened and the chalky taste has been cooked out, about 15 minutes.

7. About 5 minutes into this final cooking time, add the shrimp and the remaining corn kernels.

8. When finished cooking, stir in the bacon, leaving a few slices for garnish if desired. Remove from heat, stir in cream and season to taste with salt and pepper. Garnish with snipped chives, remaining bacon and sauteed shrimp, if desired.

Data per serving:

Calories 315

Protein 11g

Fat 20g

Carbohydrates 23g

Sodium 679mg

Saturated fat 9g

Cholesterol 89mg