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Shrimp and Corn Chowder
Shrimp and Corn Chowder
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Delicious shrimp and corn chowder with a perfectly balanced sweet cream base that lets the delicate shrimp shine.
Ingredients:
  • 6 slices bacon, chopped (about 1 cup)
  • 1 cup finely chopped sweet onion (from 1 [8oz.] onion)
  • ½ cup finely chopped green bell pepper (from 1[5 oz.] pepper)
  • 2 celery stalks, finely chopped (about 1/2cup)
  • 1 tablespoon garlic, minced (from 3 cloves)
  • 1 lb. gold potatoes, peeled and cut into3/4-in. cubes (about 3 cups)
  • 4 cups seafood or chicken stock
  • 3 cups frozen corn kernels, thawed, divided(from 1 [16 oz.] bag)
  • 2 cups heavy whipping cream, divided
  • 1 teaspoon finely chopped fresh thyme
  • 2 teaspoons kosher salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground black pepper
  • 6 tablespoons all purpose flour
  • 6 tablespoons unsalted butter, roomtemperature
  • 1 lb. small fresh or thawed frozen shrimp,peeled and deveined, tails removed
  • ½ cup sliced scallions (from 1 small bunch),plus more for garnish
  • hot sauce (optional)
Instructions:
  • In a large Dutch oven, cook the bacon over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on paper towels and keep the drippings in the Dutch oven. Once cooled, chop the bacon into small pieces or crumble it.
  • Sauté onion, bell pepper, and celery in bacon drippings until slightly softened, stirring often for about 5 minutes. Stir in garlic and cook until fragrant, stirring constantly for about 1 minute.
  • Combine the potatoes and stock in a pot and bring to a gentle boil over medium-high heat. Lower the heat to medium-low, cover, and simmer while stirring occasionally until the potatoes are tender, about 10 to 15 minutes.
  • Blend 1 cup of corn kernels with 1 cup of heavy cream until smooth using an immersion blender. Strain mixture through a fine mesh strainer to remove solids.
  • Combine the corn mixture, remaining corn, cream, thyme, salt, cayenne pepper, and black pepper into the soup. Cook over medium-low heat, stirring occasionally, until heated through, approximately 5 minutes.
  • Mix the flour and butter in a small bowl until a smooth paste forms, around 1 minute.
  • In a Dutch oven, simmer the paste until the soup slightly thickens and coats the back of a spoon, about 8 minutes. Add shrimp and cook until they turn pink, stirring occasionally, for 3 to 5 minutes. Finish by stirring in the scallions.
  • Garnish soup with crispy bacon, fresh scallions, and a drizzle of hot sauce to your liking before serving.

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