Today I was inspired to make this dish for two reason’s… Corn and Shrimp Chowder Chinaman’s Pie, Meatloaf, and Corn Chowder were all included. After college, when I was ready to move into my own apartment, she wrote out some “simplified” versions of basic recipes for me. Corn, Clam, Oyster… they were all favorites and my mom made them all from scratch. Adjust seasonings with salt and pepper, to taste.īefore serving toss in parsley, reserved shrimp and bacon.“Chowda” was something we grew up on in New England. Reduce heat and simmer soup for 10 minutes. While stirring start adding the stock. Stir well. Make sure the stock is completely stirred into the mixture.

Scrape up any browned bits and simmer until liquid is reduced, about 5 minutes. Your cooking is your preference.ĭeglaze pot with the beer of your choice. If not then I’d suggest maybe just a pinch. If you like a little more heat, then by all means add more cayenne. Add the garlic, smoked paprika, and cayenne. Add the reserved roasted sweet corn kernels to the pot. Sweat out the onions until translucent and tender, about 5 minutes. Think of it like a garnish.Īdd the 2 tablespoons of butter and the onions to the pot and increase the heat slightly. Same goes for the bacon, there is nothing worse than rubbery bacon. You don’t want the shrimp to overcook and become tough so I wait until I’m just ready to serve to add the shrimp back into the soup. Remove shrimp with a slotted spoon and set aside. Add shrimp to the pot and season with salt and pepper, cook for 2 minutes in the bacon fat. Remove with a slotted spoon to a paper towel lined plate.ĭrain some of the fat until about 2 tablespoons are left in the pot. Cook until you get crisp gorgeous bacon bits. Heat olive oil in a large heavy bottomed dutch oven or pot over medium heat.Īdd the bacon and cook rendering the fat. The idea here is to use the potatoes as a thickener for the soup so they can be smooth and creamy or chunky. If you prefer slightly chunky, then by all means make it chunky. Place potatoes in a food processor or blender and blend until smooth. Meanwhile, cook your diced potatoes in a medium pot of salted water, bring to a boil and reduce to a simmer until fork tender, about 20 minutes. Place a small bowl inverted inside of a bigger bowl and use as a platform to cut the kernels off of the cob. Remove and let cool until ready to handle.Ĭut corn off the cob and reserve until needed.

On a sheet pan drizzle the corn with olive oil and sprinkle with salt and pepper, roast in the oven for 15-20 minutes until corn looks golden and juicy. So for the basic prep have everything chopped and ready to go right into the pot so everything is quick and easy. Garnish with chopped green onion and serve. Before serving, add reserved shrimp and bacon.

Adjust seasonings with salt and pepper, to taste. Make sure the stock is completely stirred into the mixture. Step 12 While stirring start adding the stock.Step 11 Deglaze pot with the beer of your choice.Step 10 Stir in and season with salt and pepper.Add the reserved roasted sweet corn kernels to the pot. Step 9 Add the 2 tablespoons of butter and the onions to the pot and increase the heat slightly.Step 8 Drain some of the fat until about 2 tablespoons are left in the pot.Remove with a slotted spoon to a paper towel lined plate. Step 7 Add the bacon and cook rendering the fat.Step 6 Heat olive oil in a large dutch oven over medium heat.Place potatoes in a food processoror blender and blend until smooth. Step 5 Remove from heat and drain water.Step 4 Meanwhile, cook your diced potatoes in a medium pot of salted water, bring to a boil and reduce to a simmer until fork tender, about 20 minutes.Place a small bowl inverted inside of a bigger bowl and use as a platform to cut the kernels off of the cob. Step 3 Cut corn off the cob and reserve until needed.Remove and let cool until ready to handle. Step 2 On a sheet pan drizzle the corn with olive oil and sprinkle with kosher salt and pepper, roast in the oven for 15-20 minutes until corn looks golden and juicy.Step 1 Preheat your oven to 375 degrees F.

Shrimp chowder my recipes