Shrimp and Corn Chowder
Published April 19, 2024
- Total Time
- About 1 hour
- Prep Time
- 20 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6strips bacon, cut into ¼-inch pieces
- 1pound medium to large shelled and deveined shrimp, tails removed
- Salt
- 4tablespoons unsalted butter
- ¼cup all-purpose flour
- 4scallions, whites separated from greens, thinly sliced
- 4medium, unpeeled red potatoes (about 1¼ pounds), cut into ½-inch cubes
- 3celery stalks, cut into ¼-inch cubes
- 2teaspoons fresh thyme leaves (from 2 to 4 sprigs)
- 1(15.25-ounce) can whole kernel corn, drained
- 1tablespoon Worcestershire sauce
- 1quart fish or chicken stock
- 2cups whole milk
- Hot sauce (optional)
Nutritional analysis per serving (4 servings)
680 calories; 36 grams fat; 16 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 48 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 43 grams protein; 1823 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To a large, wide pot, add the bacon and turn the heat to medium. Cook until most of the fat has rendered and the bacon is crisp, stirring occasionally, about 6 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat as possible in the pot. Set bacon aside for serving.
- Step 2
While the bacon cooks, pat the shrimp dry with paper towels and toss with ½ teaspoon salt. Add the shrimp to the pot. Cook until just opaque, about 30 seconds per side. Turn off the heat. Using tongs or a slotted spoon, transfer shrimp to a medium bowl and set aside, leaving the fat in the pot.
- Step 3
Melt the butter in the same pot over medium. Sprinkle in the flour and whisk continuously until a golden brown and a loose paste (a roux) starts to form, 1 to 2 minutes. It should have a rich, nutty aroma and bubble slightly when not whisking. Add scallion whites, potatoes, celery, thyme, corn and 1 teaspoon salt. Stir until everything is well coated with the roux. Stir in the Worcestershire sauce followed by 2 cups of the stock, stirring and scraping up any browned bits on the bottom and sides of the pot. Add the remaining stock and bring to a rolling boil over high heat.
- Step 4
When boiling, decrease heat to medium and simmer, uncovered and occasionally stirring, until potatoes are tender, about 5 minutes. Stir in the milk and bring to a gentle simmer. Return the shrimp and any collected juices to the pot. Simmer until shrimp are cooked through, about 1 minute. Taste and season with salt. Divide among shallow bowls and top with scallion greens and crispy bacon bits. Add dashes of hot sauce, if desired.
- Reheat chowder over low heat, otherwise the milk will break.
Private Notes
Comments
This is, I'm sure, fine. But odd. I don't think you need the bacon in any kind of a seafood chowder. It doesn't need a roux because the potatoes, as they cook, will shed ample starch. The shrimp don't need cooking at all-- add them for the last two minutes, boom-done. And I'd say there's insufficient allium-- I would use a large onion (red, white, yellow, Vidalia) diced up and sauteed in butter to *start*.
I was a neighbor of the head chef of a very popular restaurant in my seacoast town. While he was there, year after year, his clam chowder won the best chowder contest. I was lucky enough to be given his recipe and it was very similar to this. It used bacon which someone here said was odd. It is not odd at all! He also did not use flour. He used heavy cream but I make it with light cream. The secret ingredient was… a splash of dry vermouth!
Add some smoked paprika to simulate the bacon’s flavor without adding meat.
I thought the Bacon added more flavor than the shrimp. I used pre cooked shrimp whick I think was my mistake but still think it might be a waste of good shrimp. I added 1/2 cup chopped carrot to use up what I had. Thought it was wonderful.
I made it with 2% milk and 16 oz frozen corn and it was great. Really excellent, especially with the splash of dry sherry and old bay on the top (someone else recommended).
Delicious chowder. Had to work with what I had in fridge. No fish stock so used homemade vegetable broth from the freezer. Didn’t have fresh thyme so didn’t use (too lazy to clip some from neighbor). Substituted bacon with a smoky profile achieved by using a dash of Colatura di Alic (I’m sure anchovy paste would also work), some smoked salmon trim (1/4 lb…nothing fancy), a Tbs or 2 of paprika (smoky better), a few packets of tamari (from takeout:), frozen corn and peas. Came out great.