Monday, December 20, 2010
Corn Chowder with Bacon, Shrimp, and Fennel
Corn chowder. We love it at our house. I've tried various recipes. . .Ina Garten has a winner. This one may have Ina beat. This one is an adaptation of "Shrimp and Corn Chowder with Fennel" from Real Simple. I did change it up quite a bit, adding turkey bacon, a sweet potato instead of yellow or red potato, and used 2% milk instead of whole milk. I also blended a cup of the corn mixture, to make it thicker. The final result was a comforting, hearty chowder. It was perfect for the cold winter weather we've had in Minnesota.
Corn Chowder with Bacon, Shrimp and Fennel
Adapted from Real Simple Magazine, February 2010
4-6 slices turkey bacon (or pork), cut into small pieces
1 Tbsp. unsalted butter
2 leeks, (white and light green parts), chopped
1 fennel bulb, chopped
2 Tbsp. all-purpose flour
1 8 oz. bottle of clam juice
3 cups 2% milk
1 lb. sweet potato, peeled and cut into 1/2 inch pieces
1 lb. cooked, peeled, and deveined medium or large shrimp
1 10 oz. package frozen corn
2 Tbsp. chopped fresh Italian parsley
2 Tbsp. fresh lemon juice
Saute bacon in a Dutch oven on medium-high heat until crisp. Set aside on paper towel-lined plate. Save pan drippings and add 1 Tbsp. butter to the Dutch oven on medium-high heat. Add leeks and fennel to the pan; season with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally, for 4-5 minutes. Stir in the flour.
Add the clam juice, milk, and potatoes. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 12 minutes. Stir in the corn. Cook for 1-2 minutes, then remove at least 1 cup of the corn/milk mixture (with leeks/fennel) and blend in a blender until smooth. Add mixture back to the Dutch oven, along with the shrimp. Cook until the potatoes are tender and shrimp and corn are heated through, 3-5 minutes. Stir in parsley and lemon juice.
Place chowder in bowls and season again with salt and pepper if needed. Serve with crusty bread (sourdough works well). Yum!