Happy Back to School Day to all the parents out there! All too often we celebrate the fresh starts, new classes and that whole importance of educating our youth when in reality we should be celebrating the fact you just survived three months of 24-hour parenting without the assistance of teachers. So let’s take a moment to pat you on the back for making it through. And another one for the kind teachers who are going to take over from here for you.
I remember my first day of sixth grade like it was yesterday. We had just moved to a new neighborhood and not only was I starting a new school, but I was starting public school for the first time after attending a Montessori school since I was two. I was nervous, but I had a great set of friends and a brand new coordinating Limited Too top and shorts to wear with my Birkenstocks so there wasn’t much that could cramp my style. We snapped first day photos that wouldn’t be developed for weeks, took turns guessing who would be in our homeroom and waited for the bus to show up.
The bus never came.
My first day of sixth grade didn’t happen because some high-schooler slashed the bus tires of nearly the entire fleet. So we settled for an extra day of summer break and a few quotes in the local newspaper. Perks of having a former reporter in the family I suppose.
This recipe has little to do with Back to School time but it would be a good one to add to your rotation as a quick go-to dinner. It doesn’t require the time a lot of soups take and it’s light enough to enjoy even in the summer heat. I used shrimp in this version, but you could add crab or remove the seafood altogether if you have a picky eater in the family.
Shrimp and Corn Chowder
-adapted from Cooking Light
- 4 slices Canadian bacon, diced
- 4 green onions, sliced
- 1 TBL thyme
- 3 garlic cloves, minced
- 1/4 C flour
- 2 1/2 C low-fat milk
- 1 1/4 C unsalted chicken stock
- 1 tsp Penzeys Forward seasoning
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp ground red pepper
- 1/2 pound uncooked fresh shrimp, peeled and deveined
- 1 (12-ounce) package frozen sweet corn
In a small prep bowl, set aside two tablespoons of chopped green onions.
In a dutch oven, cook Canadian bacon over medium heat until crispy. Remove and place on paper towel to absorb extra grease.
Add green onions, thyme and garlic to pan and saute for 2-3 minutes. Spoon flour over onion mixture.
Add milk and chicken stock and bring to a boil. Lower heat and simmer for another 5 minutes or so.
Add seasoning, salt and red and black pepper.
Add 3/4 of the corn and half Canadian bacon pieces to the broth. Cook until corn is heated through. Using an immersion blender, cream corn and bacon to thicken chowder. Once pureed, add remaining corn and shrimp. Cook for another 5 minutes or until shrimp is done.
Garnish chowder with remaining bacon and green onions.