Shrimp Corn Chowder

This blog entry was supposed to be about how to make perfect Shrimp Grits with pancetta and Parm…umm yeah about that, well that’s not going to happen.  You see it was raining and grey here for a good part of the day and when that happens my mind seems to always drift toward soup of some kind that I can whip up between the time I hit the kitchen and when The Husband comes strolling in a few hours later from work.

When I started pulling ingredients I only had a vague idea where I would end up.  You see I am not a big fan of fish.  Shrimp I like well enough and of course lobster but I was wondering if  the shrimp would have enough flavor to stand up to the bold-ish flavors going into the pot.   I was not looking for some wimpy thin flat flavored chowder I wanted some body to my chowder some thing worthy of a place at my dinner table.  This idea really stood up to the challenge.

Cool thing about this chowder is you can swap out the shrimp for a white fish if you would like.  Choose something like a haddock or flounder.  You will want good-sized chunks so the fish does not fall apart.

Shrimp Corn Chowder~

1 lb Shrimp (peeled and deveined)

1 Russet potato (peeled)

2 Red Potatoes

3 cloves Garlic (minced)

1 1/2c half & Half

1 qt Chicken stock

1 can Hominy (drained)

1 1/2 c corn (fresh, Frozen, or canned)

1 1/2 Ts Paprika

1 Ts Fresh Ground Pepper

1 Ts Kosher Salt

1 Poblano Pepper (diced)

1 onion (diced)

5 slices Applewood bacon (or thick cut, diced)

2TB AP flour

2TB Butter

Cut each of the shrimp into 3 pieces and put in a bowl with a lid or a ziplock along with the flour, Pepper, Paprika and 1/2 the salt, toss to coat and return to the fridge to keep chilled while you work the remainder of the soup.

Give it a good shake to coat all the shrimp bits

Dice potatoes, leaving the peel on the red potatoes, peel the russet.Cook the bacon till nicely browned and crisp, set aside cooked bacon. Reserve about 1TB of the drippings to brown the shrimp.

Place the butter in your stock pot allowing it to get hot toss in the onions peppers, and garlic sweat down till the onions are translucent being careful to not burn the garlic.

Add in the corn, hominy, potatoes, bacon remaining salt and stock allow to simmer until potatoes are soft.

OK in a frying pan heat up your reserved drippings until hot then toss in the shrimp.  You only want to get some color on the shrimp NOT cook all the way This should only take about 2 minutes or so.

Just a dab will do you…

It looks weird but the wet flour will crisp up nicely

Nicely browned but not cooked though

Pour in the Half & Half  and add the shrimp.  Heat on med until the soup just starts to simmer, allow to cook until Shrimp is pink. 

Be careful to not boil the soup once the milk goes in it will curdle into lumps

This will not take more than about 10 minutes.  Keep an eye on it since if the shrimp is overcooked it will be rubbery.

Look for the pink goodness to know when the shrimp are cooked

* Remember you can swap out the shrimp for a firm white fish if you can’t do shrimp

Now go Play with your food.



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2 Comments on “Shrimp Corn Chowder”

  1. Hungry Neophyte Says:

    Hearty and delicious.
    I felt like a lobsterman from Gloucester MA eating this delicious meal!



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