Tuesday, September 1, 2009

It was the BLUE bowl.

It was the BLUE bowl that caught my eye and led me to read the recipe for Corn and Shrimp Chowder with Bacon. Having just picked up my weekly distribution of fresh farm vegetables, this recipe was perfect for using my fresh corn, yellow potatoes and lovely green scallions.

Corn and Shrimp Chowder with Bacon
Martha Stewart Food Magazine - serves 4

Fresh corn from 6 ears of corn
4 slices of bacon, cut into 1/2" strips
8 scallions, separated into white and green parts, thinly sliced
2 medium potatoes, peeled and cut into 1/2" pieces
2T flour
3 cups milk
1t Old Bay Seasoning
1/2t thyme
1 pound shrimp, peeled and deviened
salt and pepper

1. Cook bacon in a large pot on the stove over med heat until crisp and browned. Remove bacon.
2. Add scallions whites and potatoes to pot and cook 1-3 minutes. Add flour and stir 1 minute. Add milk, seasonings and 2 cups water. Bring to a boil. Reduce heat to a simmer and cook 10-12 minutes until potatoes are tender.
3. Add corn, shrimp and scallion greens to pot. Cook 2-3 minutes.
4. Serve chowder with crispy bacon sprinked on top.

Chowder bowls are lovely with little handles on the side ...in Noxema Blue!