Description
Learn how to make a flavorful Shrimp Corn Chowder with this easy-to-follow recipe. Perfect for a cozy night in or impressing guests!
Ingredients
- 6 slices beef bacon (150 g) cut into 1/2-inch pieces
- 1 tablespoon (15 ml) vegetable oil
- 4 small green onions thinly sliced, with white and green parts divided
- 2 stalks celery diced (about 120 g)
- 4 cloves garlic minced
- 1/2 teaspoon (3 ml) kosher salt
- 1/4 teaspoon (1 ml) ground black pepper
- 2 tablespoons (30 ml) all-purpose flour
- 2 2/3 cups nonfat milk (640 ml)
- 1 1/2 cups fresh or frozen corn kernels (about 450 g) about 3 ears if using fresh
- 1 can cream-style corn (15 ounces or 425 g)
- 1/4 teaspoon (1 ml) ground cayenne pepper plus additional to taste
- 1 pound frozen peeled & deveined shrimp any size you like, thawed (450 g)
- 1 teaspoon (5 ml) chopped fresh thyme
- 1/3 cup half-and-half (80 ml)
- Hot sauce optional for serving
Instructions
- In a large pot or deep saucepan, cook the beef bacon over medium heat until it becomes crispy, approximately 6 minutes. Remove the bacon with a slotted spoon and place it on a plate lined with paper towels. Lightly pat to dry and set aside for later use. Keep only 1 tablespoon of the bacon fat in the pot.
- Add the vegetable oil to the pot and allow it to melt. Reserve 1/4 cup of the green onion tops for garnish, then add the remaining green onions to the pot along with the celery. Stir occasionally and cook until the vegetables soften, about 3 minutes. Add the garlic, kosher salt, and black pepper, and cook until the garlic releases its aroma, about 30 seconds.
- Sprinkle the all-purpose flour over the onion mixture and stir constantly for 1 minute. Gradually add the nonfat milk, starting with small amounts to prevent lumps, and continue to pour in the rest of the milk. Add the corn kernels, cream-style corn, and ground cayenne pepper. Stir and bring the mixture to a gentle boil, allowing it to thicken for about 5 minutes. Add the thawed shrimp and cook until they are fully done, about 3 minutes longer. Remove the pot from the heat and mix in the fresh thyme and half-and-half. Serve the chowder hot, garnishing with the reserved bacon, green onion tops, and a splash of hot sauce if desired.
Notes
- Consider using smoked paprika or smoked salt for a richer flavor.
- Add diced potatoes or carrots to enhance the heartiness and texture.
- Blend a portion of the chowder for a creamier consistency before adding the shrimp.
