Shrimp & Corn Chowder

 Shrimp & Corn Chowder

adapted from Cooking Light Annual Recipes 2015

Use fresh corn if available.

Makes 2 servings                                                    4 WW Blue Points / serving

2 center cut bacon slices, chopped

2 scallions, chopped, divided

1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried

2 garlic cloves, minced

2 Tbsp. all-purpose flour

1 cups skim milk

3/4 cup homemade chicken stock or canned broth

1/8 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

1/8 tsp. cayenne pepper

1/2 lb. shrimp, peeled, deveined and large chop

3/4 cup frozen or canned corn, thawed if frozen

1. Cook the bacon in a saucepan until crisp, about 6 minutes. Remove with a slotted spoon to a paper towel to drain. Leave the drippings in the pan.
2. Add all but 1 Tbsp. scallion greens, garlic and thyme to the drippings in the pan; sauté 2 minutes.
3. Sprinkle the flour over the mixture and cook 1 minute, stirring constantly.
4. Slowly whisk in the  milk, broth and bay leaf, making sure to break up any lumps. Bring to a boil. Reduce heat to medium and cook 2 minutes.
5. Add the salt, black pepper, red pepper, shrimp and corn; simmer for about 4 minutes or until the shrimp is cooked through.
6. Discard the bay leaf.
7. Serve topped with reserved scallion greens.

Enjoy!