Shrimp Corn Chowder (Print Version)
# Ingredients:
01 -
2 thick bacon slices, chopped into small pieces.
02 -
Half a large onion, chopped up finely.
03 -
1 clove of garlic, minced.
04 -
1 and 1/2 tablespoons plain flour.
05 -
3 cups of chicken stock.
06 -
1 stalk of celery, diced.
07 -
1 medium russet potato, peeled and cut into cubes.
08 -
1 bay leaf.
09 -
1/2 teaspoon minced fresh thyme leaves.
10 -
1 can (8.25 oz) of cream-style sweet corn.
11 -
1 and 1/2 cups of corn kernels, either frozen or fresh.
12 -
1 cup of milk, cream, or half-and-half—whichever you have.
13 -
1 pound of medium-sized shrimp, peeled and cleaned.
14 -
Old Bay seasoning as much as you'd like.
15 -
1 tablespoon of minced fresh parsley.
16 -
Salt and black pepper, adjust to taste.
# Instructions:
01 -
In a Dutch oven, cook the bacon until golden. Toss in the onion, cooking till it softens in about 5 minutes. Garlic goes in last, just for 30 seconds.
02 -
Sprinkle flour over and cook for about a minute. Start adding the stock slowly while scraping up the crispy bits from the bottom.
03 -
Toss in the celery, diced potato, thyme, bay leaf, and the cream corn. Let it simmer for 15-20 minutes until you can easily pierce the potatoes with a fork.
04 -
Pour in the milk and mix in the corn kernels. Simmer gently for around 5 minutes until the corn softens a bit.
05 -
Coat the shrimp with Old Bay and add them to the soup. Cook for about 4 minutes till they turn opaque and are done. Stir in parsley and check if you need more seasoning.
# Notes:
01 -
For a thicker soup, stir in extra cream or broth to thin it down.
02 -
The base can be prepared in advance, and shrimp can be added when reheating.