I can’t believe that it’s almost the end of April, this month has absolutely flown by! Unfortunately, the weather we’ve been having this week doesn’t make it feel like the end of April. It’s been cold, windy and earlier this week there was even snow!
I’ve been coping with this less than perfect weather by eating lots of this Shrimp Corn Chowder. Soup will always warm you up and this chowder will also make you think of summer with it’s fresh seafood flavor and the sweetness from the fresh corn. Plus the broth is so creamy and luscious, you won’t be able to get enough of it.
Don’t let the long ingredient list scare you away. This chowder really is not difficult to make, once you start cooking it actually comes together quickly. There is a little bit of prep work, but it’s totally worth it because this chowder is absolutely delicious!
Shrimp Corn Chowder
- fresh corn from 4 medium cobs, about 2 cups, reserve cobs
- 1 lb large shrimp, peeled and deveined, reserve peels
- 6 cups chicken stock
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, chopped
- 3 ribs celery, chopped
- 1 red bell pepper, chopped
- 1 russet potato, peeled and cut into a 1/2″ dice
- 3 cloves garlic, finely minced
- 2 tsp Old Bay seasoning
- 1 tsp dried thyme
- 1 1/2 tsp salt, divided
- 1 tsp pepper, divided
- 2 cups half and half
- 3/4 cups flour
- 1/4 cup fresh parsley, minced
- 4 slices bacon, cooked and chopped into bite size pieces
Combine corn cobs (after the corn has been slice off), shrimp peels and chicken stock in a large soup pot.
Bring mixture to a boil, reduce heat to low and simmer for 30 minutes.
Remove cobs and peels from stock.
Strain stock through a fine mesh strainer into a heat safe bowl. Some of the stock will have evaporated, so add enough water to stock to get back to 6 cups.
Wipe out soup pot and return to stove.
Heat olive oil and butter in pot over medium heat.
Add veggies, garlic, Old Bay, thyme, 1/2 tsp salt and 1/2 tsp pepper to pot.
Saute until onions are translucent and veggies are crisp-tender, about 5 minutes.
Add stock to the mixture, increase heat and bring to a boil.
In a mixing bowl, whisk together half and half and flour, until mixture is smooth.
Once stock mixture has reached a boil, stir in half and half mixture.
Decrease heat to medium and cook until soup has thickened.
Stir in remaining 1 tsp salt and 1/2 tsp pepper.
Reduce heat to simmer, cover and simmer for at least 30 minutes, to allow flavors to combine, stirring occasionally.
Right before serving, add shrimp and parsley, cook until shrimp is pink, about 5 minutes.
Top each serving with some of the bacon bits.
ENJOY!
