Shrimp and Corn Chowder
Published April 19, 2024
- Total Time
- About 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6strips bacon, cut into ¼-inch pieces
- 1pound medium to large shelled and deveined shrimp, tails removed
- Salt
- 4tablespoons unsalted butter
- ¼cup all-purpose flour
- 4scallions, whites separated from greens, thinly sliced
- 4medium, unpeeled red potatoes (about 1¼ pounds), cut into ½-inch cubes
- 3celery stalks, cut into ¼-inch cubes
- 2teaspoons fresh thyme leaves (from 2 to 4 sprigs)
- 1(15.25-ounce) can whole kernel corn, drained
- 1tablespoon Worcestershire sauce
- 1quart fish or chicken stock
- 2cups whole milk
- Hot sauce (optional)
Nutritional analysis per serving (4 servings)
680 calories; 36 grams fat; 16 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 48 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 43 grams protein; 1823 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To a large, wide pot, add the bacon and turn the heat to medium. Cook until most of the fat has rendered and the bacon is crisp, stirring occasionally, about 6 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat as possible in the pot. Set bacon aside for serving.
- Step 2
While the bacon cooks, pat the shrimp dry with paper towels and toss with ½ teaspoon salt. Add the shrimp to the pot. Cook until just opaque, about 30 seconds per side. Turn off the heat. Using tongs or a slotted spoon, transfer shrimp to a medium bowl and set aside, leaving the fat in the pot.
- Step 3
Melt the butter in the same pot over medium. Sprinkle in the flour and whisk continuously until a golden brown and a loose paste (a roux) starts to form, 1 to 2 minutes. It should have a rich, nutty aroma and bubble slightly when not whisking. Add scallion whites, potatoes, celery, thyme, corn and 1 teaspoon salt. Stir until everything is well coated with the roux. Stir in the Worcestershire sauce followed by 2 cups of the stock, stirring and scraping up any browned bits on the bottom and sides of the pot. Add the remaining stock and bring to a rolling boil over high heat.
- Step 4
When boiling, decrease heat to medium and simmer, uncovered and occasionally stirring, until potatoes are tender, about 5 minutes. Stir in the milk and bring to a gentle simmer. Return the shrimp and any collected juices to the pot. Simmer until shrimp are cooked through, about 1 minute. Taste and season with salt. Divide among shallow bowls and top with scallion greens and crispy bacon bits. Add dashes of hot sauce, if desired.
- Reheat chowder over low heat, otherwise the milk will break.
Private Notes
Comments
This is, I'm sure, fine. But odd. I don't think you need the bacon in any kind of a seafood chowder. It doesn't need a roux because the potatoes, as they cook, will shed ample starch. The shrimp don't need cooking at all-- add them for the last two minutes, boom-done. And I'd say there's insufficient allium-- I would use a large onion (red, white, yellow, Vidalia) diced up and sauteed in butter to *start*.
Add some smoked paprika to simulate the bacon’s flavor without adding meat.
There is really no need to pre-cook the shrimp. Just add it at the end and even with the heat off, it will cook through in just a few minutes.
I'm with @Mike in Maine. Sautéed 3 of my garden shallots in the bacon fat instead of scallions, then sautéed the shrimp, took them out, made the roux, added everything else (2 ears of corn), simmered for at least 1/2 hr, then added milk & shrimp. OK, but think celery should join the shallots as it was still crunchy. Gave this 3 stars cuz it was a lot of work for not much flavor.
I cooked bacon, removed then used fat plus some EVOO to sauté lobster (removed from tail) for ~3 minutes. Removed cooked lobster added bit more EVOO and sautéed diced 1/2 onion, 1 celery rib, 1/2 bell pepper, and garlic. Added bacon and lobster back to the pot; then added diced new potatoes, fresh corn (from 2 cobs), 1 can of chicken stock, 1/4 cup sherry, 1/2 chipotle chili, fresh thyme & dill, tablespoon paprika, salt & pepper. Simmer for ~30 minutes then added ~1 cup milk. Tasted great!
Thanks so much for the tips, @Ash. and for all who took the time to share suggestions. I increased recipe by 50%, with these modifications. antrded 8 medium ir ears corn. wanted to add my input: for 1.5 liters stock, I used 46-oz canned clam juice, plus shrimp shells, 4 scallions, celery tops, carrot, 2 bay leaves, 2 slices fresh ginger, 2 tsp . Used 8 medium ears corn, added to stock.