Cooking with Adrienne|Shrimp & Corn Chowder
I’ve said it before and I will say it again, ALL great things begin with Pinterest. This Shrimp & Corn Chowder looked amazing and well,I had to make it.
Shrimp & Corn Chowder
Just a couple of in progress shots lol.
Shrimp slightly pink. Let me give y’all a QUICK backstory on this bowl. This is my moms bowls. She has had it for YEARS. Like since I was a child. When I got married I stole it told Mom I wanted to take it home and I’ve had it EVER since. It is THE ugliest bowl I own but it reminds me of my childhood. Moving on lol
I hardly ever use store bought chicken broth. I KEEP a ton of it in the freezer. I defrost it when I know I’ll need it. The ONLY time I will use chicken broth from the store is if I decide last minute to make something and I won’t have time to let it defrost.
My favorite thing about this soup was the cream and the smoked paprika. I LOVED that it wasn’t TOO much cream. It was JUST enough. The smoked paprika is INSANE in this. I make a smoked paprika pork chop dish that I haven’t made in a LONG time that we love because of all the flavor that it adds.
The end. I doubled the amount of this recipe and it was STILL gone the same day. Kayla asked if I could make it again this weekend lol.
Here is the link to the original recipe: Shrimp & Corn Chowder
INGREDIENTS
- 4 slices bacon, diced
- 1 pound medium shrimp, peeled and deveined
- 3 cloves garlic, diced
- 1 onion, diced
- 2 teaspoons smoked paprika, or more, to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- 4 cups chicken stock
- 2 cups corn kernels, frozen, canned or roasted
- 1 bay leaf
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley leaves
INSTRUCTIONS
- Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.
- Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.
- Whisk in chicken stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf. Add heavy cream and puree with an immersion blender.*
- Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.
FinesseV/ 04.11.2014
I can’t eat shrimp, but this looks good. I think many of us has that one thing from mom/dad that reminds us of our childhood. For the longest time I had my mother’s deep fryer (it’s that gold color when orange, olive green and gold were chic household colors LOL)! She wasn’t using it. Then, once when she visited me, she took it back and she still doesn’t use it. LOL!
Regina/ 05.11.2014
I have shrimp in the fridge and was wondering what to make with it. Thanks for sharing this great recipe.