Description
This Shrimp and Corn Chowder recipe is a delightful blend of savory shrimp, sweet corn and rich creamy goodness that will warm you from the inside, out. Utilizing the shrimp shells to make homemade shrimp stock sends this chowder recipe over the top!
Ingredients
Scale
Ingredients for Shrimp and Corn Chowder:
- 1 pound, 16-20 count, fresh shrimp (cleaned and deveined, cut into bite-sized pieces)
- 4 pieces thick-cut bacon, diced
- 1 1/2 cups fresh or frozen corn
- 1/4 white onion, minced
- 1 celery stalk, minced
- 3 Yukon gold potatoes, diced
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper
- 3 1/2 cups homemade shrimp stock (recipe provided below)
- 2 cups heavy whipping cream
- 2 bay leaves
- 3 to 4 sprigs fresh thyme
- 2 tablespoons fresh parsley
- Old Bay seasoning for garnish, optional
Ingredients for Homemade Shrimp Stock:
- 2 tablespoons butter
- Shells from 1 pound shrimp
- 2 tablespoons tomato paste
- 2 garlic cloves, smashed
- 1/3 cup white wine
- 6 cups water
- 1/2 white onion, roughly chopped
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 4 sprigs thyme
- 4 sprigs parsley
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black peppercorns
Instructions
Instructions for Homemade Shrimp Stock:
- Heat butter in a large soup pot. Add shrimp shells and smashed garlic. Cook for a minute.
- Stir in tomato paste and cook for an additional minute.
- Add onion, carrot, celery, thyme, parsley, bay leaf, salt and peppercorns.
- Sauté for another minute or two, before deglazing with white wine.
- Add the water.
- Bring to a boil. Reduce heat and let simmer for 45 minutes.
- Strain the stock and keep warm for use in the chowder.
Instructions for Shrimp and Corn Chowder:
- Crisp the bacon pieces in a large soup pot. Remove and reserve a few pieces of bacon for garnish. Keep the remaining bacon and two tablespoons of bacon fat in the pot.
- Add minced celery, onions and diced potatoes to the pot. Season with salt and pepper. Sauté for a few minutes.
- Sprinkle bacon and vegetables with flour. Cook for a couple of minutes to remove the raw flour taste.
- Pour in the homemade shrimp stock, scraping up the flavorful bits from the bottom of the pot.
- Add bay leaves and fresh thyme. Simmer for 10 minutes to thicken and allow the potatoes to become tender.
- Stir in heavy cream. Simmer for an additional 5 minutes.
- Remove and discard the bay leaves.
- Cut shrimp into pieces and add them to the pot along with fresh or frozen corn. Cook until shrimp are no longer translucent (this will only take a minute, or two).
- Stir in fresh parsley. Taste for salt.
- Serve hot, garnished with crisp bacon, fresh parsley, and a sprinkle of Old Bay seasoning (optional).
- ENJOY!
Notes
- Choose fresh, high-quality shrimp for the best flavor profile.
- Be sure to rinse and devein the shrimp.
- Thaw frozen shrimp properly, if using as an alternative to fresh.
- Prepare homemade shrimp stock to enhance the overall taste of the chowder.
- Use seafood or vegetable stock as alternatives to homemade shrimp stock.
- If after the chowder seems to thick after the initial simmer, add in a touch more shrimp stock.
- Cool and freeze any leftover shrimp stock for up to 2 months.
- Reserve some bacon for garnishing.
- Cook to eliminate the raw flour taste.
- Add shrimp and corn towards the end to prevent overcooking. Shrimp cook quickly and turn opaque when done.
- Taste and adjust for salt prior to serving.
- Garnish each serving with crisp bacon, fresh parsley, cracked black pepper and a sprinkle of Old Bay seasoning for added flavor and presentation.
- Store leftovers in the fridge for up to 3-4 days.
- Reheat leftovers gently on the stovetop.
- Freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour, 15 minutes
- Category: Soup, Chowder
- Method: Moderate
- Cuisine: Seafood