Since we now live in the south, near then Gulf, the seafood is more delicious and plentiful. I have never made this for Brad, my husband, but I know his love for anything in soup form and anything with shrimp. There are several ingredients in which you don’t necessarily have to use but I feel to gain the best flavor, you probably should. Any of my recipes can be altered to fit your family AND the measurements don’t have to be perfect. Cooking should be fun!
Shrimp and Corn Chowda
Serving size: 4
- 1lb medium shrimp 51-60(uncooked and peeled)
- 1/2lb bacon chopped
- 2 medium yellow/golden potatoes chopped
- 1 1/2 cup half&half
- 1 cup water
- 1/4 cup white wine (Pinot Grigio preferred)
- 1 chicken bullion cube
- 1 can sweet corn (no salt added)
- 1/2 white/yellow onion chopped
- 1 green onion or scallion chopped
- 1 garlic clove chopped fine
- 3-4 tbsp fresh parsley chopped
- 1 tsp cajun seasoning (may be increased or deceased)
- 1/2 tsp cayenne pepper (may be increased/decreased/or exempt)
- S & P for taste
- 1 tbsp AP flour (thickening agent)
*If you buy the shrimp frozen, it must be thawed completely. Fresh or frozen are both just as delicious!
Once the shrimp has been thawed, shelled, and rinsed; dry and place in the refrigerator to keep cold. Chop the bacon and place in a deep pot on a medium to high heat. Stir frequently. There should be bits of the bacon that will stick to the pan. That’s awesome flavor! Once the bacon has cooked for about 5-6 minutes, throw in the chopped white/yellow onion and chopped garlic. Stir and cook for a couple minutes.
Once the bacon, onion, and garlic have cooked down pour in the wine and start scraping the yummy bits off the bottom of the pot. That adds amazing flavor to the dish. If you prefer not to use wine, this is when I would you the water and chicken bullion cube to break down the bits. Add the chopped potato, two tbsp of the fresh parsley, cajun seasoning, cayenne pepper, and if you haven’t added the water with the bullion, this is where you add it. Cover and turn the heat down to low to cook the potatoes and onion until they are tender. It should be a very low boil for 10 minutes.
After the potatoes and onion have cooked completely, add the drained sweet corn, half the green onion, and shrimp. Stir and cook shrimp until they all have started to turn pink. (Approximately 2-3 minutes) Turn the heat up to medium and add the half and half. This should cook a couple more minutes.
Potatoes generally thicken soup bases on their own but if you want it a thicker consistency, put a tbsp of flour into a cereal bowl with 1/4 of the warm liquid from the pot and stir until the flour is dissolved. (With a wisk or fork) Add to the pot and stir, this will thicken it slightly. (Do this twice if you want it thicker) Spoon into soup bowls and garnish with the remaining parsley and green onion. Add S&P for preferred taste. Serve with bread or corn bread. Enjoy!