Easy shrimp chowder for one
Make use of sweet summer corn in this simple chowder. When corn’s not in season, swap in thawed frozen kernels.
Uncooked reduced fat center cut bacon
Red bell pepper(s)
¼ cup(s), chopped, diced
Frozen corn kernels
¼ cup(s), thawed, or fresh corn kernels
1 medium, sliced (plus extra for garnish)
Skim (fat-free) milk
3 oz, peeled
¼ tsp(s), or to taste
1 pinch(es), or to taste
1 splash(es), or to taste
- Cook bacon in small saucepan over medium-low heat until crisp, about 8-10 minutes; remove and drain on paper towel. Crumble bacon; set aside. Add bell pepper, corn, and sliced scallion to same pan; sauté until vegetables start to soften, 2 minutes.
- Combine milk and flour in a cup; stir into saucepan. Bring to a boil over medium-high heat; stir in shrimp and thyme. Reduce heat to medium low; simmer until slightly thickened and shrimp are cooked, about 2 minutes. Season with salt and hot sauce; sprinkle with bacon and additional scallions, if desired.
- Makes 1 serving.