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Corn And Shrimp Chowder

pastryparrot1's picture
Corn is sweet, tender, juicy and cheap these days! Here’s a great recipe for a wonderful summer meal that will make everyone smile. Serve it with some crusty bread and butter.
Ingredients
  Bacon strips 8 , cut into 1/2 inch pieces
  Scallions (green and white) 6 Medium, chopped finely (separate the dark green parts)
  Corn ears 8 , kernels removed
  Russet potatoes 4 Small, peeled, diced
  Carrot 1 Cup (16 tbs), shredded
  Dry mustard 1 Teaspoon
  Paprika 1 Teaspoon
  Thyme sprigs 4 , remove leaves
  Whole milk/2% milk 8 Cup (128 tbs)
  Water 2 Cup (32 tbs)
  Shrimp 1 Pound, peeled, deveined
  Salt 1 Teaspoon (to taste)
  Pepper 1 Teaspoon (to taste)
Directions

GETTING READY
1. Place the sliced bacon in a pot and cook until crisp. Remove all but 2 tablespoon of the rendered fat and set the cooked bacon aside.
2. Prepare the other ingredients according to the list.

MAKING
3. Add the white and light green parts of the scallions to the oil. Cook for about 5 minutes or until softened.
4. Put the corn, potato and shredded carrots. Stir and mix well.
5. Add the spices and thyme. Mix well.
6. Pour the milk and water. Add 3 of the cobs into the soup.
7. Season with salt and pepper. Bring pot to a soft simmer and cook for about 20 minutes or until potato is cooked through. Remove the corn cobs.
8. Remove about 2 ½ cups of the soup with vegetables, allow cooling down. Blend and return to the pot. Mix well.
9. Add about 2 tablespoon dark green chopped scallion and the shrimp.
10. Cook for about 4 minutes or until shrimp is pink. Do not overcook the shrimp as it will become rubbery. Taste for salt and pepper and adjust if necessary.

SERVING
11. In a serving bowl, serve the chowder. Garnish with some of the remaining dark green scallion and some of the crisped bacon.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Shrimp
Restriction: 
High Fiber, High Protein
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
8

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