Shrimp and Corn Chowder
Total Time
1 hour
Prep Time
20 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(1.69k)
Ingredients
4 servings
- 6 strips bacon, cut into 1/4-inch pieces
- 1 pound medium to large shelled and deveined shrimp, tails removed
- Salt
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 scallions, whites separated from greens, thinly sliced
- 4 medium, unpeeled red potatoes (about 1 1/4 pounds), cut into 1/2-inch cubes
- 3 celery stalks, cut into 1/4-inch cubes
- 2 teaspoons fresh thyme leaves (from 2 to 4 sprigs)
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 tablespoon Worcestershire sauce
- 1 quart fish or chicken stock
- 2 cups whole milk
- Hot sauce (optional)
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Preparation
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.
Step 5
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