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Shrimp Corn Chowder

Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Dinner, lunch
Keyword: corn, shrimp, shrimp corn chowder
Servings: 4

Equipment

  • Food Processor

Ingredients

  • 1 lb large or jumbo shrimp peeled and deveined, shells reserved
  • 4 strips Bacon, chopped fine
  • 3 cups frozen sweet corn (2 processed 1 not)*
  • 1 small onion, finely chopped
  • 3 cloves garlic, crushed
  • 2 medium russet potatoes, peeled and finely chopped
  • 2 tablespoon all-purpose flour
  • 32 oz chicken stock
  • 1 cup heavy cream
  • 2 cups half and half
  • 2 teaspoon Old Bay (1 teaspoon reserved until end of cooking)
  • 2 bay leaves
  • ¼ teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ⅓ cup white wine*
  • 1 teaspoon

    Worcestershire sauce  

  • salt and pepper, to taste
  • 1 teaspoon sugar

Instructions

  • Add 2 cups of thawed corn to a food processor, and pulse until finely chopped/paste-like. Set aside for later.
    2. Peel and devein shrimp. Reserve shells for stock, and place peeled shrimp in the refrigerator for later.
    3. In a large stock pot, cook bacon over low heat - stirring occasionally until crisp, about 12-14 minutes.
    4. Once crisp, remove the bacon with a slotted spoon to paper towel lined plate and reserve for serving.
    5. Add onion, garlic, potatoes, salt and pepper to the pot with the reserved bacon fat, and stir to combine. Continue cooking over low heat until the onions are translucent and potatoes are slightly softened, about 10 minutes.
    6. While the onions, garlic and potatoes cook- heat the chicken stock and shrimp shells in a separate saucepan over high heat. Bring to a boil, reduce heat to medium-low, and cook until shells are pink, about 3 minutes. Remove and discard shells.
    7. After veggies have cooked 10 minutes, add 2 tablespoon flour to the pot with them and stir or whisk well to combine. Cook 2 minutes, stirring occasionally, then slowly stir in shrimp-infused chicken broth, processed and whole corn kernels, half and half, heavy cream, bay leaves, 1 teaspoon old bay, thyme, onion powder, garlic powder, cayenne, white wine, Worcestershire sauce, and salt and pepper (to taste).
    8. Cover, turn heat to medium-low, and continue to cook, stirring frequently (to ensure cream doesn’t break) for 30 minutes.
    9. After 30 minutes, add the shrimp, reserved teaspoon Old Bay and 1 teaspoon sugar and cook, stirring occasionally- for 10 minutes.
    10. Turn off heat, discard bay leaves, and serve soup hot with bacon and sliced scallion (and some crusty bread!).