Corn and Shrimp Chowder Recipe
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Corn and Shrimp Chowder Recipe
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 3 cups corn 7 to 10 ears depending on sizeJ, fresh sweet kernels
- 1 large onion red or yellow
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups chicken stock
- 6 potato cup up into small cubes, new
- 2 cups milk
- 1 teaspoon thyme minced, fresh leaves
- black pepper to taste, fresh ground
- 1 cup heavy cream
- ¾ pounds Shrimp peeled, deveined, and cut into thirds
- salt to taste
Instructions
- Start by removing the corn kernels from half the corn cobs. Why only half? The other half will be grated to produce a pulp that has tons of flavor and helps produce a smooth texture.
- With the remaining ears of corn, use the large holes of a box grater to take off the majority of the corn. Do this over a bowl so you don't loose any of the pulp and juices. If there is any remaining corn on the cob, scrape it off with the back of your knife.
- As long as you are grating the corn, why not grate the onion? This will also help give the chowder a smoother, creamier texture. If you don't want take the time, just chop it finely.
- Heat the butter and oil in a large heavy bottomed soup pot and sauté the onion until translucent.
- Add the chicken stock and then the potatoes. Bring this to a boil and then reduce heat and simmer for a couple of minutes.
- Add milk, the grated corn pulp and juice only, and thyme and pepper. Let this simmer for about 8 minutes until the potatoes are tender.
- Add the whole corn kernels that you removed from the corn cobs and the heavy cream. Let this simmer for 5 or 6 minutes until the corn kernels are cooked. Be careful not to overcook them.
- Add the shrimp. They will only take a few minutes to cook in the hot liquid but watch them so they don't overcook.
- Taste and adjust seasonings with salt and pepper.
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