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Smoky and Creamy Corn Chowder with Shrimp
5 from 3 votes

Smoky and Creamy Corn Chowder with Shrimp

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. ˜

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 6
Cuisine: American

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

    Cup of Yum
  1. ​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).
  2. 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.
  3. 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.