Shrimp and Corn Chowder
Creamy and a little sweet with a hint of salty smoke from bacon, this classic chowder makes use of canned corn for its tenderness and ease, but you could go all in with fresh corn. If you have the time, buy shell-on shrimp and save the shells to enhance boxed stock. Even a quick simmer of five minutes will give the finished chowder more flavor. Using medium or large shrimp instead of jumbo cuts down on cooking time—plus there will be more to enjoy, especially for leftovers.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 6strips bacon, cut into 1/4-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 1 1/4 pounds), cut into 1/2-inch cubes
- 3celery stalks, cut into 1/4-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)
Instructions
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 1/2 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.