Shrimp and Corn Chowder
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
610 kcal
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Course
Main Course
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Cuisine
Mexican
Shrimp and Corn Chowder
Description
This chowder starts by sautéing shrimp briefly in butter until just pink, then cooking chopped bacon until crisp. Aromatic vegetables including onion, red bell pepper, and celery are softened in the rendered bacon fat. Flour is sprinkled in to create a roux, which thickens the broth when chicken stock and heavy cream are added. The soup is seasoned with chipotle chiles, green chiles, oregano, cumin, salt, and black pepper to layer smoky and mildly spicy flavors.
Sweetness from fresh, frozen, or canned corn offsets the spiciness and richness. Sharp cheddar and Monterey Jack cheeses melt into the chowder, adding creaminess and sharp contrasting flavor. Finally, cooked shrimp is stirred back in and the chowder is garnished with fresh cilantro if desired. The chowder offers a smooth, thick texture and a hearty balance of ingredients that make it suitable as a main course or starter.
Variations include substituting smoked sausage or omitting shrimp for a different protein profile. Cheese qualities affect melting and flavor, so grating cheese from blocks is recommended. Leftovers keep for up to four days refrigerated and reheat well.
Ingredients
- 3 Tablespoons butter divided, unsalted
- 1 pound Shrimp deveined and tails removed, small
- 4 Bacon I use thick cut, sliced, chopped into small pieces
- 1 onion chopped, medium
- 1 red bell pepper chopped, medium
- 1 celery chopped, stalk
- 2 tablespoons all-purpose flour
- 3 cups chicken broth (I use low sodium)
- 1 cup heavy cream
- 2 tablespoons chipotle chiles diced, jarred
- 1 diced green chiles 4 oz canned
- 1 teaspoon oregano dried
- 1/2 teaspoon salt
- black pepper to taste
- 1/2 teaspoon cumin
- 2 cups corn fresh or frozen
- 1 1/2 cups cheddar cheese shredded sharp
- 1 1/2 cups Monterey jack cheese shredded
- cilantro optional, chopped, for serving
Instructions
- Melt 2 Tablespoons of butter in a large Dutch oven or soup pot over medium heat. Add the shrimp and cook for about 4 minutes, or until the shrimp start to curl up and turn light pink. Remove the shrimp from the pan and drain any liquid from the pot.
- Place the pot back on the stove over medium high heat and add the bacon. Cook until fat renders and it begins to crisp, about 5 minutes. Add the onion, red bell pepper, and celery, and cook until vegetables are tender, about 5 minutes more.
- Add the remaining Tablespoon of butter and stir until melted. Sprinkle the flour over the vegetables and bacon, and cook stirring for one minute. Add in the chicken broth and heavy cream, chipotle chiles, green chiles, oregano, salt, pepper, and cumin. Bring to a low boil, then reduce heat to medium.
- Add the corn and cheeses. Stir, and allow to cook for 5-10 more minutes until corn is cooked through and cheese is melted. Stir in the cooked shrimp. Serve and sprinkle each bowl with chopped cilantro if desired. Enjoy!
Notes
- Fresh, frozen, or canned corn may be used; grilled corn adds a smoky flavor.
- Shrimp can be omitted or replaced with sliced smoked sausage for variation.
- Use a mix of sharp cheddar and Monterey Jack cheeses; shred your own cheese for better melting.
- Store any leftovers in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 23g | 8% |
| Protein | 30g | 60% |
| Fat | 46g | 71% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 221mg | 74% |
| Sodium | 1676mg | 70% |
| Potassium | 505mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2144IU | 43% |
| Vitamin C | 38mg | 42% |
| Calcium | 510mg | 51% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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