Plated: Season of Seafood
October 2025
Ingredients
- 6 slices thick-cut bacon cut into 1/2-inch pieces
- 1 tablespoon unsalted butter
- 4 small green onions thinly sliced, (white and green parts divided)
- 1/2 cup celery diced (about 2 stalks)
- 4 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 2/3 cups nonfat milk
- 1 1/2 cups corn kernels (fresh, frozen, canned well rinsed)
- 1 can cream-style corn (15 ounces)
- 1/4 teaspoon ground cayenne pepper
- 1 pound thawed, peeled, and deveined shrimp (any size)
- 1 teaspoon chopped fresh thyme
- 1/3 cup half-and-half
Directions
Cook the bacon until crisp (to crumble). Discard all but 1 tablespoon bacon fat.
Add bacon fat and butter to a dutch oven or large, deep sauce pan on medium to low heat. Set aside the sliced green onion tops for toppings, but add the rest of the sliced onion and diced celery to the pot. Cook, stirring occasionally, until vegetables are tender, about 3 minutes. Stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds.
Sprinkle the flour in the pot, then cook, stirring constantly, for 1 minute. Slowly pour in the milk, a little a time at first, stir out any lumps. Slowly pour in remaining milk. Add the corn kernels, cream-style corn, and cayenne. Stir and bring to a low simmer. Let simmer until thickened, about 5 minutes.
Stir in thawed shrimp and cook until the shrimp are done, about 3-5 minutes depending on the size of shrimp. Remove from the heat. Stir in the thyme and half-and-half. Serve hot, top with crumbled bacon, green onion tops, and hot sauce (optional).
Category:
Plated: Season of Seafood
Related Recipes
