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Smoky Corn Chowder with Shrimp

Smoky Corn Chowder with Shrimp, Spinach Salad

Author: Heidi Boortz
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

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.