Shrimp and Corn Chowder

Corn on the cob season!!! I absolutely love how easy this soup comes together - loads of flavor and is rich and creamy but you won't find any heavy cream in it at all!

You Will Need: (for about 2 servings)

Pancetta or bacon (about 2 ounces)

2 stalks celery, diced

3 stalks green onions, thinly sliced

Kernels from 1 corn on the cob

2 springs thyme, removed from stalks

2 tablespoons butter or rendered bacon fat

2 heaping tablespoons flour

2 cups chicken stock

1 cup whole milk

1/3 teaspoon cayenne pepper

6 large shrimp, peeled, deveined and cut into quarters

Salt and Pepper to taste 

In a large saucepan over medium-high heat, sautée pancetta for about 2-3 minutes. Add celery, green onions, corn, and thyme. Cook until celery is softened and corn is cooked through, about 8-10 minutes.

Add butter or bacon fat and flour, cooking for 2-3 minutes until flour is cooked through. Add chicken stock and milk and mix thoroughly, letting it come to a simmer and thicken. Season with cayenne and add shrimp. Letting it cook through as the chowder continues to thicken, about 10 minutes.

Season with salt and pepper and serve!