Spring hit Texas last week, although I know it’s been slow to arrive on other parts of the country! But this dish is a pretty good compromise — it has the lightness of a summer chowder, but it’s warm and substantial for those last few chilly days.
These last few weeks have been insanely busy, but in a really good way! Starting my law practice means that when I’m swamped with work, I’m actually happy about it — which is a pretty cool feeling. However, it means that I have to be extra organized and motivated to make sure I can accomplish what I need to every day. (Especially with a baby involved, that’s no small feat!) It’s been a huge challenge, but I wouldn’t trade it for anything.
But, onto this recipe: I wouldn’t say it’s exactly as “easy” as my usual slow cooker staples, although the effort is definitely worth it. This is the kind of dish that’s great to make on Friday night, so you can have leftovers all weekend. Chad really liked it, and it’ll be back in our rotation again soon!
Shrimp and Corn Chowder
1 16-ounce package of frozen corn
4 slices turkey bacon, diced
8 scallions, thinly sliced
2 medium potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons flour
3 cups 2% milk
1 teaspoon Old Bay
1/2 teaspoon thyme
1 pound peeled and deveined shrimp
Salt and Pepper
In a large stock pot, saute the turkey bacon until fully cooked, and set aside. Combine 1 tbsp milk with the flour and heat together to create a roux, then add the rest of the milk, potatoes, scallions, seasoning, shrimp, and corn. Simmer for about 2 hours.