Shrimp can be difficult to serve in any kind of soup or stew. It takes only a few minutes of overcooking to turn the shrimp tough. To get around this, this chowder is prepared and then, just before serving, the shrimp are sauteed in very hot butter. The shrimp are added to the chowder as it is served. This all sounds like more work than it is, especially since the shrimp cook in just 3 or 4 minutes. Do-ahead tip: The soup is best the first day, but can be prepared a day in advance if necessary. Freeze for longer storage. The shrimp can be peeled and deveined hours in advance. Refrigerate until ready to cook. As published in The Washington Post, 01-26-2000.
Provided by lazyme
Categories Chowders
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a medium pot, combine the chicken broth and 1 pound of the corn.
- Bring the broth to a boil; immediately remove the pan from the heat.
- Working in batches, transfer the corn mixture to a blender or food processor and process until the corn is almost pureed but slightly chunky.
- Set aside.
- In a 6- to 8-quart pot over medium heat, saute the bacon pieces until the fat has been rendered and the bacon pieces are golden brown.
- Using a slotted spoon, transfer the bacon pieces to a platter lined with paper towels to drain.
- Set aside.
- Heat the skillet with the bacon drippings over medium heat and add the onion, bell pepper and celery.
- Cook, stirring, until the vegetables have softened, 10 to 12 minutes.
- Add the pureed corn mixture along with the remaining 1/2 pound corn kernels, the potatoes, milk, heavy cream and salt and pepper to taste.
- Bring the mixture to a boil, then immediately reduce the heat so the chowder is just barely at a simmer.
- Simmer the chowder until the potatoes are tender, 10 to 12 minutes.
- Add hot pepper sauce and additional salt to taste, if needed.
- Just before serving, in a large skillet over medium-high heat, melt 2 tablespoons of the butter.
- Add some of the shrimp, being careful not to crowd the pan.
- Saute until cooked through, 3 to 4 minutes.
- Transfer the shrimp to a plate.
- Repeat with the remaining butter and shrimp.
- Stir the chives and bacon into the hot soup.
- Ladle the soup into serving bowls and add 5 or 6 shrimp to each bowl.
- Serve immediately.
- If serving as a buffet, place the dish of sauteed shrimp next to the soup and let guests serve themselves.
Nutrition Facts : Calories 563.4, Fat 36.4, SaturatedFat 20.1, Cholesterol 247.4, Sodium 1149.2, Carbohydrate 36.1, Fiber 4.1, Sugar 6.7, Protein 25.7
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Ali Affan
[email protected]This chowder is full of flavor. The combination of the corn, shrimp, and spices is perfect.
Anwar Rikta
[email protected]This chowder is a great way to get your daily dose of vegetables. It's packed with corn, shrimp, and potatoes.
Sushmita Kumal
[email protected]This chowder is the ultimate comfort food. It's warm, creamy, and filling. I love to eat it on a cold winter day.
sree kk
[email protected]I love soup, and this chowder is one of my favorites. It's creamy, flavorful, and filling. I always make a big pot of it and freeze the leftovers for later.
Thuba Seth
[email protected]This chowder is always a hit at my tailgate parties. I make a big batch of it and keep it warm in a crock pot. My friends and family love it, and it's always the first thing to go.
Nurealom Sakil
[email protected]I love this chowder because it's so quick and easy to make. I can have it on the table in under an hour, which is perfect for my busy lifestyle. It's also a great way to use up leftover shrimp and corn.
dancer nepal
[email protected]This was my first time making corn and shrimp chowder, and it turned out great! I followed the recipe step-by-step, and it was easy to follow. The chowder was creamy and flavorful, and my family loved it.
Brittney Shorter
[email protected]I made this chowder for a special dinner party, and it was a huge success! My guests raved about the flavor, and they couldn't get enough of it. I will definitely be making this again for future special occasions.
Fatty Buba
[email protected]This chowder was a lifesaver during my college years. It was cheap and easy to make, and it was always a hit with my friends. I would often double the recipe and freeze half of it for later.
Buchay James
[email protected]I'm a vegetarian, but I still wanted to try this chowder. I omitted the shrimp and added some chopped mushrooms and tofu instead. It was delicious! The broth was flavorful and creamy, and the vegetables were cooked perfectly.
mahbuba bithi
[email protected]I'm always on the lookout for gluten-free recipes, and this chowder was a winner! I used gluten-free flour to make the roux, and it turned out perfect. The chowder was creamy and flavorful, and I didn't miss the gluten at all.
Bikesh Singh
[email protected]I was looking for a healthier version of corn and shrimp chowder, and this recipe fit the bill perfectly. I used low-fat milk instead of heavy cream, and I added some chopped zucchini and carrots to the chowder. It was delicious and filling, and I fe
Jerry Lewis
[email protected]This chowder was so easy to make, and it was ready in under an hour. My family loved it, and it was a great way to use up some leftover shrimp and corn. I will definitely be making this again!
Sasi Nembang
[email protected]I love corn and shrimp chowder, and this recipe did not disappoint! The combination of the sweet corn and the briny shrimp was perfect, and the broth was creamy and flavorful. I will definitely be making this again.
Ubaid Gulzar
[email protected]This chowder turned out amazing! The shrimp and corn were cooked perfectly, and the broth was flavorful and creamy. I topped mine with a dollop of sour cream and some chopped green onions, and it was the perfect comfort food for a cold winter night.