Summer Shrimp Bisque

This month’s Cooking Light magazine showed up just as we were heading out for our weekend in Austin–perfect timing for the car ride there (when I SHOULD have been studying for the RD exam..but I wasn’t.)  As usual, the magazine was filled with delicious sounding recipes, matched with pictures that proved the recipes not only sounded delicious, but looked delicious, too!  Often times I’ll be reading through and my brain will go off on a tangent of ideas, promting me to pull out my notepad and pen and start jotting ingredients.  Not sure when and why I started doing this, but, seems most successful when I’m in my ‘I’m developing a recipe, leave me alone,’ mode.  I wasn’t quite in the mode yet, when I came across an article/recipe for Summer Squash and Corn Chowder.  This one reminded me of my Roasted Pumpkin and Pear soup I made in the Fall.  I thought, what a fun way to mix it up in place of regular old corn chowder.  I also LOVED that the article encouraged the use of different ingredients for this soup, hopefully inspiring readers to create their own concoction.  Love it!  Anyway, this one sounded too good to change a whole lot with, so I just made a few minor adjustments.  My suggestions would be to change up the protein, add chicken or shrimp or white beans..garnish with tomatoes or avocado, add in some different spices and vegetables to come up with a bold, new flavor.  So, here is my version of their version ;)

Summer Shrimp Bisque
 
INGREDIENTS:

2 slices center-cut bacon
2 large leeks, sliced horizontally and then rough chopped, white and light green parts only
1 shallot, chopped
2-3 large yellow summer squash, chopped
1 pound frozen white and golden corn kernels mix, thawed
2 1/4 cups 1% lowfat milk, divided
1 teaspoon chile powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3/4 pound uncooked, peeled and deviened medium sized shrimp

Garnish:
1/4 cup green onions, chopped
1/4 cup shredded extra-sharp cheddar cheese

DIRECTIONS:
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add  chopped leeks, shallot, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender. Mix both versions of the corn together in a medium sized bowl.  Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, chile powder, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Gently fold in uncooked shrimp, stir in 1/8 teaspoon salt. Continue to cook until shrimp is pink and cooked through.  Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon green onions, and 1 tablespoon cheese.

Nutrition Information:
(Serving Size: 1 1/2 cups soup, 1 tbsp each: bacon, green onions and cheese)
Calories: 350
Fat: 10g
Carbohydrates: 37g
Fiber: 4.2g
Protein: 34.4g

Number one hundred and one CBroc post :)

Comments

  1. Chow and Chatter says:

    oh this looks wonderful all the best for the RD exam Rebecca

  2. This looks delicious! I'm new here and will enjoy following your blog to see what's cooking! Good luck with your exam!

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