Smoky Shrimp, Corn Chowder with Bacon

I wish my picture was better.
I wish you could taste how wonderfully delicious this soup is.
So easy, you could easily have these ingredients in your fridge/freezer all the time.
My hubby suggested I add this one into my weekly repertoire of things to make.
I was already there at my first bite of the soup.
I can see how this one will become a regular at our house, and, as a food blogger, that is saying something.  I'm usually on the prowl for something new ideas to cook.
Nope, this one deserves to made all the time. 
I found this recipe at Bevcooks.com, which is a wonderful food blog, I like the way she writes and her photos are awesome.  
I wish my photo was better.... but I was rushing to get this gem on the table.

Serves 2-4
Ingredients


4 slices bacon, cut into 1/2-inch pieces
1/2 pound shrimp, peeled and deveined
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 Tbsp. smoked paprika
1 pinch crushed red pepper (optional)
2 cups frozen corn, use pre-roasted, if available
2 cups chicken stock
1/2 cup half and half (or cream)
coarse salt and freshly ground pepper
Garnish- Chopped Parsley, cilantro or green onions

Pat the prawns dry and pre-season.

Heat a medium-sized pot over medium heat. Add the bacon and cook until crispy. Remove bacon from the pan and set aside on a paper towel to drain. Drain all but 1Tbs. bacon fat, if you have that much in the pot.

Raise the heat to medium-high. Add the shrimp to the pot and sear on one side for 2 minutes. Flip and sear 30 more seconds. Remove shrimp from pot and set aside.

If you need to add a little oil (or bacon fat) to the pot, do so. Add the onions to the pot and sauté 5 minutes. Add the garlic, paprika, crushed red pepper and a pinch of salt and pepper. Sauté another minute.
Add the corn, stock and half & half to the pot. Stir to combine. Keep on a low simmer for 15 minutes. Add salt and pepper to taste.
If you have an immersion blender, place it in the pot and pulse it a few times until about half of the soup becomes creamy, still leaving whole kernels as well. If you don’t have an immersion blender, ladle about a cup and a half of the soup into a blender and pulse until creamy. Pour back into the pot and stir to combine.
Serve chowder with the shrimp and reserved bacon crumbles. 
Garnish with chopped cilantro, parsley or basil, if desired.

Sweet & Spicy Nuts

This have a addicting crunchy, sweet, spicy flavor. 
Something sweet and crunchy to begin with, followed by a kick of spicy to grab your attention.
I left a big bowl of these out on Thanksgiving day, while my attention was held with getting 14 dishes all ready for dinner at the same time.  It was funny to hear the exclaims of "wow" as people nibbled.
I might have warned them normally, but it was kind of fun to catch them unaware too...

I've made my sister in law's Yummy Nuts for years, and they are still my favorite, however, this one has some merits that can't be over looked.
I might try these again with only "sweet" spices, like cinnamon (or pumpkin pie spice), nutmeg, ginger and cloves to see what it's like
There was only one "hater' of this recipe, my hubby who doesn't like cinnamon too much anyway, and disliked it mixed with cumin and chili powder.
It's up to you.

(not pictured, canola oil and cooking spray)

Makes 2 cups
Ingredients
 
Cooking Spray

1 egg white

2 cups raw skin-on almonds

2 teaspoons canola oil

1/3 cup sugar

3/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon ground cinnamon

               

Preheat oven to 300 degrees.
In a large bowl, beat egg white until frothy. Add almonds and oil; stir gently to coat. Combine the remaining ingredients; add to egg white mixture and gently stir to coat.

Spread into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 300° for 18-22 minutes or until lightly browned, stirring once. Cool completely. Store in an airtight container.

Originally published as Sweet-Hot Spiced Nuts in Taste of Home December/January 2010, p31