Post by Loupy on Sept 30, 2016 0:49:37 GMT -7
Shrimp and Roasted Corn Chowder
From: Kevin Lynch @ www.closetcooking.com/
A creamy and smoky shrimp and roast corn chowder; a perfect way to enjoy fresh corn from the cob.
I have to say that this is one of the tastiest corn chowders that I have had in a while! The bit of extra work to get more flavor from the ingredients definitely pays off but if you do not have the time you could easily skip the extra steps and still get one tasty pot of shrimp and corn chowder!
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Ingredients
4 ears corn, kernels cut from the cobs with the cobs reserved
1/2 pound shrimp peeled and deviend with the shells reserved
4 cups chicken broth or chicken stock or shrimp stock
4 slices smoked bacon, cut into one inch pieces
1 onion, diced
2 stalks celery, diced
1/2 red pepper, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 teaspoons smoked paprika
1/4 cup flour (or rice flour for gluten-free)
1 large stewing potato (such as a red potato or white potato), cut into bite sized pieces
1/2 cup cream
salt (or fish sauce), pepper and cayenne (or sriracha) to taste
Directions
Bring the broth, corn cobs and shrimp shells to a boil.
Reduce the heat and simmer, covered, until the liquid becomes a little cloudy, about 20-30 minutes.
Strain and discard the solids and set the broth aside. (This step is optional but adds a ton of flavor to the chowder.)
Meanwhile, cook the bacon in a large heavy bottom sauce pan over medium heat.
Set aside on paper towels to drain.
Raise the heat to medium-high, add the corn and let it sit in place until it chars a bit, about 8 minutes, mix it, repeat and set aside.
Reduce the heat back down to medium.
Add the onion, celery and pepper and saute until tender, about 7-10 minutes.
Add the garlic, thyme and paprika and saute until fragrant, about a minute.
Sprinkle on the flour and cook for 2-3 minutes.
Add the broth, corn, and potato and simmer until the potato is tender, about 10-15 minutes.
Add the cream and shrimp and simmer until the shrimp is cooked, about 2-3 minutes.
Season to taste and serve garnished with the reserved bacon.
Slow Cooker:
Optionally implement step 1, implement step 2, optionally implement steps 3-5, implement step 6, place everything except the cream in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream.
From: Kevin Lynch @ www.closetcooking.com/
A creamy and smoky shrimp and roast corn chowder; a perfect way to enjoy fresh corn from the cob.
I have to say that this is one of the tastiest corn chowders that I have had in a while! The bit of extra work to get more flavor from the ingredients definitely pays off but if you do not have the time you could easily skip the extra steps and still get one tasty pot of shrimp and corn chowder!
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Ingredients
4 ears corn, kernels cut from the cobs with the cobs reserved
1/2 pound shrimp peeled and deviend with the shells reserved
4 cups chicken broth or chicken stock or shrimp stock
4 slices smoked bacon, cut into one inch pieces
1 onion, diced
2 stalks celery, diced
1/2 red pepper, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 teaspoons smoked paprika
1/4 cup flour (or rice flour for gluten-free)
1 large stewing potato (such as a red potato or white potato), cut into bite sized pieces
1/2 cup cream
salt (or fish sauce), pepper and cayenne (or sriracha) to taste
Directions
Bring the broth, corn cobs and shrimp shells to a boil.
Reduce the heat and simmer, covered, until the liquid becomes a little cloudy, about 20-30 minutes.
Strain and discard the solids and set the broth aside. (This step is optional but adds a ton of flavor to the chowder.)
Meanwhile, cook the bacon in a large heavy bottom sauce pan over medium heat.
Set aside on paper towels to drain.
Raise the heat to medium-high, add the corn and let it sit in place until it chars a bit, about 8 minutes, mix it, repeat and set aside.
Reduce the heat back down to medium.
Add the onion, celery and pepper and saute until tender, about 7-10 minutes.
Add the garlic, thyme and paprika and saute until fragrant, about a minute.
Sprinkle on the flour and cook for 2-3 minutes.
Add the broth, corn, and potato and simmer until the potato is tender, about 10-15 minutes.
Add the cream and shrimp and simmer until the shrimp is cooked, about 2-3 minutes.
Season to taste and serve garnished with the reserved bacon.
Slow Cooker:
Optionally implement step 1, implement step 2, optionally implement steps 3-5, implement step 6, place everything except the cream in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream.
