This is another instance when I wish my picture did the soup better justice. I’ve had this recipe in my queue since receiving it in the August 2011 Cooking Light Magazine. It is under the “Super Fast 20 Minute Cooking” section and they didn’t lie. Fast and delicious, this one will be a keeper. And you know it’s a winner when your husband takes one bite, looks up and says “this is REALLY good!”.
“What do you eat during the day?” is a question I get asked a lot. Here is a break-down of yesterday:
Breakfast: 8 oz Fage 0% (3 PointsPlus), berries (0 PointsPlus)
Lunch: Morningstar tomato, basil and mozzarella patty with a Bun Thin (6 PointsPlus), lettuce, mustard; one package of pre-cooked beets (0 PointsPlus) with small drizzle of balsamic vinegar
Snack: 4 Wasa crackers (2 PointsPlus) and 2 Light BabyBel cheese (2 PointsPlus)
Dinner: 1 2/3 cup Bacon-corn chowder with shrimp (8 PointsPlus)
Dessert: diet hot cocoa (1 PointsPlus) with 10 mini marshmallows (1 PointsPlus)
(I know this only added up to 23 PointsPlus, and my target for weight loss is 26, but I felt like I ate enough 🙂 ) And I did get a 35 minute walk with Marc and Charlie, the Westie.
Bacon-corn Chowder with Shrimp
6 slices lean bacon, chopped
1 cup diced onion
1/2 cup diced celery
1 tsp. chopped fresh thyme
2 garlic cloves, minced
4 cups frozen (or fresh) corn kernels, thawed
2 cups fat-free, lower-sodium chicken broth
3/4 lb. peeled and deveined medium shrimp, thawed
1/3 cup half and half
1/4 tsp. freshly ground black pepper
Heat a large pot over medium-high heat. Add bacon to pan; saute until bacon just becomes crisp. Remove the equivalent of 2 slices of bacon and set aside. Remove bacon fat from pan. Add onion, celery, thyme, and garlic to pan and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth, bring to boil, and cook for 4 minutes.
Place 2 cups of the corn mixture in a blender. Remove the center piece of the blender lid (so the steam can escape), place lid on blender (why did I feel like I had to tell you that?). Place a towel over the opening of the lid to avoid splatters and blend until smooth. Return pureed corn mixture to pan. Stir in shrimp and cook until done. Stir in half-and-half and pepper. Crumble reserved bacon over soup. Yields 4 servings (serving size about 1 2/3 cup).
Using the nutrition stats supplied by Cooking Light, and inputting them into the Weight Watcher’s Recipe Builder, each 1 2/3 cup serving has 8 PointsPlus.