Sunday, March 20, 2011

Shrimp and Corn Chowder

Here's a nice chowder to serve along with those Cheddar Bay Biscuits I posted last week.  I made them together and couldn't have been more pleased by how well they got along. 

Let me tell you how much I love shrimp. 


If I had to request a last meal (we won't get into the details about the events leading up to such a request), it is very likely that shrimp will be involved.  Maybe as an appetizer, possibly as a component of the second course (my last meal would have seven courses, minimum.  No, I haven't put much thought into this, why do you ask?), but definitely involved somewhere. 

This is a very satisfying, rich, and comforting soup.  The kind you want to eat on a cold, rainy night to feel all warm and fuzzy all over. 

It starts with bacon.

All good things start with bacon.  Chop it up into bite sized pieces

and fry it up in the bottom of a large pot until its almost crispy.  Almost.

While your bacon is cooking, chop up some celery, onion, and potatoes.  Add the celery and onion to the pot, save the potatoes for later.

Add some flour to the veggies and bacon and cook until it turns a nice golden brown.

Add some chicken stock,

the potatoes,

and the corn (canned or frozen, whichever you prefer).

At this point, you want to add the seasonings.  Start with some thyme,
and, of course, salt,
and pepper.

Bring this to a boil and then reduce to a simmer.  Let this simmer for about 12-15 minutes, or until the potatoes are fork tender.  When the potatoes are cooked to their proper doneness (it think that's a real word.  I've worked in a lot of restaurants and we tossed it around a lot, so I'm calling it legit.)  add in some half and half

and the shrimp (peeled and deveined).

Give that a good stir and allow to heat slowly until the shrimp are fully cooked. 
Spoon it into some bowls and chow down!

Shrimp and Corn Chowder Recipe
4 slices bacon, chopped
1/2 c. chopped onion
1/2 c. chopped celery
6 small red potatoes, chopped into bite sized pieces
2 c. corn (frozen or canned)
1/4 tsp. dried thyme
4 c. chicken broth
1/4 c. flour
2 c. half-and-half
1 lb uncooked shrimp, peeled and deveined
1/2 tsp. salt
1/8 tsp. pepper

Cook bacon until almost crispy.  Add onion and celery and cook until soft and translucent.  Add flour and cook until golden brown.  Add chicken broth, potatoes, corn, thyme, salt, and pepper.  Bring to a bowl then reduce to simmer for 12-15 minutes, or until potatoes are fork tender.  Add shrimp and half-and-half.  Allow to simmer until shrimp are fully cooked.

1 comment:

  1. This looks delicious, Heather, hubby would love it, unfortunately, I am allergic bigtime to shell fish nowadays, especially Shrimp, which I loved, eat a bowl for me! Huggies, Reth