Smoky and Creamy Corn Chowder with Shrimp
User Reviews
5
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6
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Cuisine
American
Smoky and Creamy Corn Chowder with Shrimp
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One of our favorite chowders of all time, it's rich and creamy, without being heavy. And packed with flavor from smoky bacon, sweet corn and briny shrimp. Perfect with a few spicy jalapeño slices on top. ˜
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Ingredients
- corn husks and silks removed (about 4 1/2 cups of kernels, 750g, 6 ears
- 5 lices Bacon chopped into 1 inch pieces (about 200g, thick-cut, smoked
- 2 leek cleaned and chopped (about 150g, large
- 4 garlic minced, cloves
- 1 jalapeño ribs and seeds removed if desired, finely chopped, plus a few thin slices for garnish, if desired
- 1/4 cup dry sherry or white wine (2oz)
- 3 tablespoons all-purpose flour 25g
- 3 cups chicken broth 24oz, homemade or low-sodium
- 2 1/2 cups whole milk 20oz, or half and half
- 3/4 lb. potato scrubbed and cut into 1/2-inch cubes (about 2 cups, red
- 1 bay leaf
- 1 teaspoon thyme leaves or 1/4 teaspoon dried, minced, fresh
- 3 ounces cream cheese
- kosher salt to taste, coarse, freshly cracked
- black pepper to taste, coarse, freshly cracked
- 1 pound Shrimp peeled and deveined, medium or large size
- 2 scallions finely sliced, for garnish
Instructions
- Stand corn on end in a large bowl. Using a large knife, cut kernels from cob (you should have about 4 1/2 cups, total); and set aside. Then into a 2nd smaller bowl. firmly scrape any pulp and milk remaining on cobs with back of knife (you’ll have about 1 cup pulp).
- Sauté bacon in a Dutch oven or large heavy-bottomed saucepan over medium-high heat, until crisp and golden brown, about 7 minutes. Remove with a slotted spoon and reserve.
- Reduce heat to medium-low, add leeks and cook, stirring often, until softened, about 5 minutes. Add garlic and jalapeño and sauté until fragrant, about 1 minute. Add sherry and cook until evaporated, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add stock. Add half and half and bring to a boil. Add potatoes, bay leaf, thyme, corn pulp and cream cheese; bring to boil. Reduce heat to medium-low and simmer until potatoes are almost tender, 8 to 10 minutes. Add reserved corn kernels and return to simmer for 5 minutes. Add shrimp and simmer until shrimp are opaque and just cooked through, 3-5 minutes. Discard bay leaf. Season with salt and pepper to taste. Ladle into serving bowls, sprinkle each bowl with some scallions, reserved bacon and a couple of jalapeño slices.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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