I have always loved chowder but I don’t buy it because of the calories.  This chowder is still a bit high calorie, but not too bad especially when you account for the bacon.  This is definitely a great meal for a cold winter night.

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Shrimp and sweet corn chowder
  • 1 leek
  • 1 lbs potatoes
  • 1 quart chicken broth
  • 6 slices of bacon
  • 1 2/3 cup frozen corn
  • 1/2 pound large shrimp
  • 1 1/4 cup heavy cream
  • salt
  • pepper
  • 1 red chile
  • 6 crackers
  • olive oil
Quarter leeks and slice thinly.  Peel potatoes and chop into 1 inch chunks.  Pour broth into a saucepan and bring it to a boil.

Put a large casserole-type pan on high heat and add a little olive oil.Slice up the bacon and put it in the pan and cook until it’s golden and crispy.  When the bacon is finished, remove from the pan and leave the fat in the pan.
Add the leek and potatoes to the pan and stir them for about 3-5 minutes.  Then add the corn and shrimp. Next, pour the broth and the cream into the pan.  Season with salt and pepper.  Bring mixture to a boil and then let it simmer for about 10 minutes.  Take it off the heat and blend it until it’s almost smooth, but slightly chunky.

Halve, seed, and finely chop the chile.  Smash the crackers and set aside.
Top each bowl with some crackers, chile and bacon.

shrimp and corn chowder-13
Nutritionals (Serves 6): Cals: 450 Fat:26, Carb: 40, Fiber: 4.2, Protein: 16.3