Hard French Soup

Shrimp and Corn Chowder

Name: Shrimp and Corn Chowder
Prep time: 40 min
Cook time: 91 min
Total time: 131 min
Yield: 4 servings
Cuisine: French
Ingredients: 6 bacon; 1 cup finely chopped sweet onion; 0.5 cups finely chopped green bell pepper; 2 stalks celery , finely chopped; 3 cloves garlic; 1 lb potatoes; 4 cups seafood or chicken stock; 1 corn kernels , thawed, divided; 2 cups heavy whipping cream , divided; 1 teaspoon fresh thyme; 2 teaspoons kosher salt; 0.25 teaspoons cayenne pepper; 0.25 teaspoons ground black pepper; 6 tablespoons all purpose flour; 6 tablespoons unsalted butter , at room temperature; 1 lb. small fresh or thawed frozen shrimp; 0.5 cups scallions; hot sauce , optional

Total Time

2h 11m

40m prep · 91m cook

Servings

4 people

Rating

—

Difficulty

Hard

24 views

Nut Free Pork Seafood / Shellfish Nut-Free Fried asian korean sweet spicy savory umami european plant_based american_region french whole_grains american processed_meat soup

This shrimp and corn chowder is spot on with a sweet balanced cream base that doesn't overshadow the delicate little shrimp. Adding potatoes bulks up the meal and is an ode to classic chowders.

Ingredients

6 bacon
1 cup finely chopped sweet onion
0.5 cups finely chopped green bell pepper
2 stalks celery , finely chopped
3 cloves garlic
1 lb potatoes
4 cups seafood or chicken stock
1 corn kernels , thawed, divided
2 cups heavy whipping cream , divided
1 teaspoon fresh thyme
2 teaspoons kosher salt
0.25 teaspoons cayenne pepper
0.25 teaspoons ground black pepper
6 tablespoons all purpose flour
6 tablespoons unsalted butter , at room temperature
1 lb. small fresh or thawed frozen shrimp
0.5 cups scallions
hot sauce , optional

Instructions

1

Place bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve drippings in Dutch oven. Once cool enough to handle, cut bacon into small pieces or crumble.
2

Add onion, bell pepper, and celery to bacon drippings. Cook, stirring often, until slightly softened, about 5 minutes. Add garlic and cook until fragrant, stirring constantly, about 1 minute.
3

Add potatoes and stock and bring to a boil over medium-high. Reduce heat to medium-low, cover, and cook, stirring occasionally, until potatoes are just tender, 10 to 15 minutes.
4

Meanwhile, combine 1 cup of the corn and 1 cup of the heavy cream in a 4-cup glass measuring cup or medium bowl. Blend using an immersion blender until smooth, about 1 minute. Strain mixture through a fine mesh strainer and discard solids.
5

Stir corn mixture, remaining corn and cream, thyme, salt, cayenne pepper, and black pepper into soup. Cook over medium-low, stirring occasionally, until heated through, about 5 minutes.
6

Meanwhile, combine flour and butter in a small bowl until a paste forms, about 1 minute.
7

Add paste to Dutch oven and cook until soup is slightly thickened and coats the back of a spoon, about 8 minutes. Add shrimp, and cook, stirring occasionally until pink in color, 3 to 5 minutes. Stir in scallions.
8

Serve soup topped with reserved bacon and additional scallions and hot sauce, if desired.