Corn Chowder with Shrimp
This is your basic corn chowder with some shrimp added in. Some corn chowder recipes call for bacon, but I wanted to keep this pescatarian so we subbed in some smoked paprika and topped it off with smoked cheddar
- 4 ears of corn, shucked
- 1 bay leaf
- 3 sprigs of thyme
- 4 tablespoons butter
- 1/2 cup white wine
- 1 large onion, diced
- 1 leek, diced
- 1 large russet potato, peeled and diced 1/2 inch
- 1 hot pepper such as jalapeño, chopped finely
- 3-4 garlic cloves, minced
- 1 tablespoon flour
- 1 cup heavy cream
- 1 pound of shrimp, peeled and deveined
- salt and pepper to taste
- 1/2 teaspoon smoked paprika (optional)
- smoked cheddar cheese, grated (for serving — optional)
- Fresh parsley, chopped
Using a sharp knife, cut the kernels off of the cobs and place the cobs in a large pot with 4 cups of water, 1/2 teaspoon of salt, the bayleaf and the thyme. Bring to a boil, then lower the heat to simmer. While the stock simmers, melt 2 tablespoons of butter in a large pot or Dutch oven. Add the corn and sauce for 12-15 minutes until the corn starts to brown a touch. Remove the corn to a bowl and take about a half cup of the corn and save it for a garnish. Add the wine to the pot to deglaze the pan and cook until it reduces by half. Add the wine to the corn.
In the same pot, add 2 tablespoons of butter and add the onions, leeks, hot pepper and potatoes. Cook until the onions are translucent and then add the garlic. Cook for just another minute until the garlic smells garlicky. Don’t burn the garlic. Sprinkle the flour over the whole thing and cook for 2-3 minutes.
Add the corn stock and let it all cook until the potatoes are fork tender.
Add the shrimp and when they turn pink and are cooked through, add the cream and the corn to the pot. Taste for seasoning and add salt and pepper if needed. I also like to add a hit of smoked paprika (makes up for the lack of bacon.)
Top the bowls with parsley and smoked cheddar and a few more hot peppers for heat.