Prep:20 min.
Cook: 30 min.This recipe serves:  6    
Preparation time: 20 minutes

 

Ingredients

2 large ears of corn, shucked

1 slice uncooked bacon, diced

1/2 cup chopped onion

1/2 cup chopped celery

1 sprig fresh thyme

1 bay leaf

1 1/2 cups clam juice or fish stock

6 small red potatoes

1 pound medium

shrimp, peeled and deveined

2 cups reduced-fat (2%) milk

1 red pepper, diced

1 teaspoon chopped, fresh dill

 

Nutrition Facts

Serving Size 1 cup
 

Amount Per Serving
Calories 288

Total Fat 4 g

Saturated Fat 2 g

Protein 25 g

Total Carbohydrate 42 g

Dietary Fiber 5 g

Sodium 374 mg

 

Percent Calories from Fat 13%

Percent Calories from Protein 33%

Percent Calories from Carbohydrate 55%

Cooking Instructions

 

1. Preheat the grill or broiler.

 

2. Grill or broil the corn until it turns golden brown. Set aside to cool.

 

3. Put the bacon in a soup pot and heat over low heat. Add the onion, celery, thyme, and bay leaf, turn the heat up to medium, and cook until the vegetables are soft, about ten minutes.

 

4. Meanwhile, slice the corn kernels from the cob.

 

5. Dice the potatoes and add them to the soup pot with the clam juice. Simmer until the potatoes are just tender, about ten minutes. Add the milk, peppers, shrimp, and dill and cook until the shrimp are just cooked through. Remove the thyme and bay leaf.

 

Adjust the salt and pepper to taste.