Chipotle Shrimp and Corn Chowder

Submitted by MamaJ

"This is one of the best soups I have ever tasted! It is a perfect blend of smoky and spicy. I always quadruple the recipe to feed a crowd. I got this from Cuisine at Home and it has become a favorite with my family and friends. Do yourself a favor and try this recipe!"

 

• Ready In: 40mins
• Ingredients: 15
• Yields: 5 1/2 cups
• Serves: 4

ingredients

• 2 slices thick sliced bacon, diced
• 1 cup onion, diced
• 1⁄2 cup celery, diced
• 1⁄2 teaspoon garlic, minced
• 2 tablespoons flour
• 1⁄4 cup sherry wine
• 2 cups chicken broth
• 1 1⁄2 cups frozen corn kernels
• 1 1⁄2 cups red potatoes, diced
• 1 cup whole milk
• 1 -2 tablespoon chipotle chile in adobo, minced (or to taste)
• 2 teaspoons fresh thyme, minced
• 1⁄2 lb medium shrimp, peeled, deveined and halved lengthwise
• 1⁄2 cup heavy cream
• salt

directions

1. Saute bacon in a large pot over medium heat until crisp.
2. Add onions,celery and garlic and saute 3-4 minutes, being careful not to burn the garlic.
3. Stir in flour and cook one minute.
4. Deglaze with sherry, stirring to scrape up bits from the bottom of the pot.
5. Stir in broth, corn, potatoes, milk, chipotles, and thyme. Bring to a simmer and cook 15 minutes.
6. Add shrimp and cream to soup.
7. Add salt to taste.
8. Simmer 5 minutes to cook shrimp.
9. Serve.
10. * This is very spicy. Start with 1/2 -1 Tbsp and work your way up according to taste.

Reviews

[Comedie]

Followed pretty faithfully. 1 lb. shrimp, and closer to 2 cups potatoes. 1 chipotle with sauce from the can,,,, a bit less than 1 tblsp in all when diced up.I found the amount of thyme overpowering. Like it enough that I'll make it again, but with much less thyme, and perhaps a couple dashes of white pepper

 

[lazyme]

Another yum! I followed the recipe as directed with 2 small changes. I used russet potatoes as that is what I had on hand, and only added 1 chipotle chili because I was serving it to some people that don't like spicy. Go figure, lol! But they loved it! This was really good and simple. When I make it next time for myself, I will add more chipotle as I love the smoky spice. Thanks MamaJ for a real treat. Made for PRMR Tag.

 

[zephanie]

Fantastic Soup! The only changes I made were to use 1 can of corn and I only had russet potatoes on hand, but this chowder is so satisfying on a cold day! It is sweet and smoky and great with rustic bread and butter. I used 2 whole chipotle chiles (about 2 Tbsp), since we normally love spicy food, but it was almost too much, so I will probably back off next time.

 

[Kim127]

Wow! The smokey flavor from the bacon and chipotle is so tasty and there is the little kick from the chipotles too. I used one whole chipotles pepper with about 1 tsp extra of adobo sauce. I used 1 1/2 cups of light cream in place of the heavy cream and used one can of corn instead of frozen. I also had to sub vermouth for the sherry as I was out. It worked well but I really think sherry would be the better choice. Thanks MamaJ for a wonderful chowder!

 

[Rita1652]

This was easy and quick to make! Loved the smokey heat! I used 3 chipotle peppers and added some adobo sauce. I did use more sherry o deglaze. I would deglaze before adding the flour. I also used low fat milk for all milk and cream called for in the recipe. Thanks.