Corn and Shrimp Chowder
photo by Baby Kato
- Ready In:
- 3 1⁄2 cups chicken broth
- 1 1⁄2 lbs fresh corn kernels or 1 1/2 lbs canned corn
- 1⁄4 lb thick-sliced bacon, cut 1/2-inch dice
- 1 medium onion, cut 1/2-inch dice
- 1 large red bell pepper, cut 1/2-inch dice
- 2 large celery ribs, cut 1/2-inch dice
- 2 lbs russet potatoes, cut 1/2-inch cubes
- 2 cups milk
- 2 cups heavy cream
- salt, to taste
- fresh ground black pepper, to taste
- hot pepper sauce, such as Tabasco, to taste
- 4 ounces butter, 1 stick
- 2 1⁄2 lbs medium shrimp, peeled, deveined
- 1⁄4 cup chopped chives
- In a medium pot, combine the chicken broth and 1 pound of the corn.
- Bring the broth to a boil; immediately remove the pan from the heat.
- Working in batches, transfer the corn mixture to a blender or food processor and process until the corn is almost pureed but slightly chunky.
- Set aside.
- In a 6- to 8-quart pot over medium heat, saute the bacon pieces until the fat has been rendered and the bacon pieces are golden brown.
- Using a slotted spoon, transfer the bacon pieces to a platter lined with paper towels to drain.
- Set aside.
- Heat the skillet with the bacon drippings over medium heat and add the onion, bell pepper and celery.
- Cook, stirring, until the vegetables have softened, 10 to 12 minutes.
- Add the pureed corn mixture along with the remaining 1/2 pound corn kernels, the potatoes, milk, heavy cream and salt and pepper to taste.
- Bring the mixture to a boil, then immediately reduce the heat so the chowder is just barely at a simmer.
- Simmer the chowder until the potatoes are tender, 10 to 12 minutes.
- Add hot pepper sauce and additional salt to taste, if needed.
- Just before serving, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
- Add some of the shrimp, being careful not to crowd the pan.
- Saute until cooked through, 3 to 4 minutes.
- Transfer the shrimp to a plate.
- Repeat with the remaining butter and shrimp.
- Stir the chives and bacon into the hot soup.
- Ladle the soup into serving bowls and add 5 or 6 shrimp to each bowl.
- Serve immediately.
- If serving as a buffet, place the dish of sauteed shrimp next to the soup and let guests serve themselves.
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RECIPE SUBMITTED BY
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