Roasted Shrimp & Corn Chowder
Besides fresh garden tomatoes, there is not a vegetable that is loved more during the hot summer months than sweet corn. Whether you grill it, take it off the cob and saute it with some butter, salt, and pepper or choose to make this chowder recipe, the sweetness of the corn shines through! And if it couldn't get any better, I decided to add roasted shrimp and bacon to this recipe. I hope that you enjoy this recipe as much as I did.
ROASTED SHRIMP & CORN CHOWDER
Prep Time: 15 minutes Cook Time: 1 hour, 15 minute
Difficulty: Intermediate Yield: 4-5 servings
INGREDIENTS:
·
8 ears fresh sweet yellow corn
with husks and silks removed,
corn cut from cob (reserve ½ cup of the fresh corn for garnish)
·
4 slices thick bacon, diced into ¼ to ½-inch
pieces
·
2 Tbsp unsalted butter
·
1 large yellow onion, diced
·
1 leek, diced
·
1 red bell pepper, diced
·
½ teaspoon crushed red pepper
flakes
·
4 cloves garlic, minced
·
¼ cup all-purpose flour
·
5 cups reduced-sodium chicken broth (water or
vegetable broth may be substituted)
·
1-pound Yukon gold or baby red potatoes, diced into ½-inch pieces
·
1 teaspoon fresh thyme
·
¼ teaspoon sweet paprika
·
½ teaspoon cayenne powder
·
Kosher salt and black pepper,
to taste
·
1 Bay leaf
·
1 cup heavy cream (half and half may be substituted)
·
Chopped fresh Italian parsley,
for garnish
·
1-pound 21/25 count fresh
shrimp, deveined and shells removed
·
2 teaspoons Old Bay seasoning
· Kosher salt and black pepper
INSTRUCTIONS:
- Preheat oven to 400° F.
- Slice corn kernels off the cob and set
aside.
- In a large heavy-bottomed Dutch oven, cook bacon pieces over medium heat for about 4-5 minutes or until crisp. Using a slotted spoon, remove bacon pieces to a paper towel-lined plate and set aside.
- Next, add onions, leeks, bell pepper, and red pepper flakes to the Dutch oven and cook over medium heat for about 5-6 minutes or until tender. Next, add garlic and cook an additional minute until fragrant.
- Add flour to the Dutch oven and cook an additional 1 minute. While whisking, slowly add chicken broth to the Dutch oven and increase the temperature to medium-high heat.
- Next, add in corn, potatoes, thyme, paprika, cayenne pepper, salt, pepper, and bay leaf. Stir, bring to a low boil, and then reduce the heat to medium-low. Simmer, stirring every so often, for 15-20 minutes, until potatoes are fork-tender.
- While the Dutch oven is simmering, place shrimp in a single layer on a baking sheet and season with salt, pepper, and Old Bay seasoning. Drizzle with a teaspoon of olive oil. Roast shrimp at 400ยบ just until pink, firm and cooked through about 5-6 minutes. Once cooked, set aside for plating.
- Once the potatoes have been cooked fork-tender, remove the bay leaf and then transfer 2½ cups of the chowder to a food processor and blend until smooth. Stir the blended soup back into the pot and then stir in the heavy cream and warm through. Add more salt and pepper to taste if needed.
- When plating, ladle chowder in a bowl and add 5-6 roasted shrimp on top. Next, garnish each dish with reserved corn, bacon, and parsley. Serve immediately.
· COOK’S NOTES:
- If you have never cut corn off the cob, use
this quick tutorial from the Barefoot Contessa Ina Garten found here.
- Adding the reserved fresh corn as a garnish takes this chowder to the next level! Don’t forget this step. The crispness, crunchiness, and sweetness of the fresh corn add another level in depth of flavor.
- When blending the soup, feel free to use a regular blender or immersion blender if you don’t have a food processor.
·
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