Makes: 6 servings Total time: 1 hour
- 1 tablespoon olive oil
- 1/2 cup chopped turkey bacon
- 2 leeks, rinsed and chopped
- 3 garlic cloves, minced
- Half of a white onion, diced
- 1/4 cup white wine
- 4 tablespoons flour
- 3 cups chicken broth
- 2 cups 1% milk
- 1/2 cup heavy cream
- 1 1/2 cup mini red potatoes, chopped
- 1 cup celery, chopped
- 1 bay leaf
- 1 teaspoon fresh thyme
- 1/4 cup cream cheese
- 4 1/2 cup corn
- 1 pound fresh shrimp, peeled and deveined
- 1 green onion, chopped for garnish
Step 1: In a large pot, add olive oil and turkey bacon, cooking over medium heat until crispy. Remove turkey bacon and set aside.
Step 2: Add in leeks, garlic and onion and cook over medium-low heat, stirring occasionally until onions become clear (3-4 minutes).
Step 3: Add in white wine and stir for two minutes until evaporated. Add in 3 tablespoons of flour and stir until thick, then slowly add in chicken broth 1/2 cup at a time, letting the mixture thicken in between.
Step 4: Take the remaining tablespoon of flour and whisk together with 3 tablespoons of milk, then add to the pot (this helps keep it a little thicker).
Step 5: Add in the milk and heavy cream and bring to a boil. Add in the potato, bay leaf, thyme, celery and cream cheese and let simmer for 10 minutes until potatoes are easily pierced with a fork.
Step 6: Add in the corn and cook for 5 minutes, then add in the shrimp and let simmer for an additional 4 minutes, or until shrimp are opaque and just cooked through.
Step 7: Remove bay leaf and throw away. Season with salt and pepper and add in the turkey bacon.
Step 8: Serve each bowl of chowder with a sprinkle of green onion on top. Serve fresh or in an airtight container in the fridge for up to one week.