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Shrimp Corn Chowder

From Statesboro Market2Go

<p>A cozy seafood dish with a delightfully creamy texture! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 6

6 slices Bacon (cut into pieces)
1 tablespoon Unsalted butter
4 Green onions (sliced, with green & white parts separated)
2 stalks Celery (diced)
4 cloves Garlic (minced)
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons All purpose flour
2 2/3 cups Milk
1 1/2 cups Corn kernels (3 ears worth)
15 ounces Cream style corn
1/4 teaspoon Ground cayenne pepper
1 pound Shrimp (peeled & deveined)
1 teaspoon Thyme (chopped)
1/3 cup Half-and-half cream
Hot sauce (for serving, optional)
Bread for (for serving, if desired)

Step by Step Instructions
  1. Cook the bacon in a Dutch oven or saucepan over medium heat for 6 minutes. Set the bacon aside for serving and retain 1 tablespoon of bacon fat.
  2. Add the butter to the pot and melt it. set aside 1/4 cup of green onion tops for serving, then add the rest to the pot and add the celery. Cook, stirring occasionally for 3 minutes, add the garlic, salt, and pepper and cook for 30 more seconds.
  3. Sprinkle the flour over the top of the onion mixture and cook, stirring constantly for 1 minute. Slowly pour in the milk, then add the corn kernels, cream-style corn, and cayenne pepper.
  4. Stir the mixture and let it reach a gentle boil and let it cook for 5 minutes. Stir in the shrimp and let them cook for about 3 minutes
  5. Remove the chowder from the heat and stir in the thyme and half-and-half. Serve hot and top with the reserved green onion tops, bacon pieces, and hot sauce if desired and with a side of bread if desired.