Shrimp and Corn Chowder

Nothing beats a great chowder when it's cold outside.  So when I was working on this week's menu and came across this fabulous recipe, I knew it was going to make onto the plan.  Pair this chowder with some fresh baked bread and you've got some serious comfort food.  The combination of creamy corn and potato goodness with shrimp and bacon can not be beat! The best part is how quick it is.

This is a mid-guilt recipe, I use a combination of half and half and 2% percent milk.  You can up the creaminess and calorie count by using some heavy cream, or you can go the opposite way and use skim milk and puree more of the veggies to get the right consistency.  Make it work for you.  If you don't do the dairy, I am sure coconut milk would make a great substitute.

Shrimp and Corn Chowder

2 slices bacon cut into slivers
2 teaspoons olive oil
1/2 onion, chopped
2 cloves garlic mince
1 large red bell pepper, seeded and chopped
Pinch of saffron
Few pinches of cayenne pepper and cumin
Salt and pepper to taste
3 teaspoons flour
8 oz clam juice
1 cup half and half
2 cups 2 % milk
1 pound russet potatoes, peeled and chopped into ½ inch pieces
1 bag frozen corn
1 can creamed corn
1 pound cooked medium shrimp, peeled and deveined
1 teaspoon chopped fresh chives or parsley

Fry bacon in heavy large Dutch oven.  Remove bacon to drain and reserve for serving. Add onions and bell pepper and seasonings to saute.  Add the garlic and saute a minute longer. Add the flour and cook another 2 minutes.  Add the potatoes, clam juice, half and half and milk bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. If the chowder seems a little thin use an immersion blender to break down some of potatoes, but make sure to leave a good amount chunky. Add shrimp, creamed corn and corn and cook until the potatoes are tender and the shrimp and corn are heated through. Stir in bacon and chives or parsley.