Southwest Corn & Shrimp Chowder

Southwest Corn & Shrimp Chowder

“Chowda” was something we grew up on in New England.  Corn, Clam, Oyster… they were all favorites and my mom made them all from scratch.  After college, when I was ready to move into my own apartment, she wrote out some “simplified” versions of basic recipes for me.  Chinaman’s Pie, Meatloaf, and Corn Chowder were all included.

Today I was inspired to make this dish for two reason’s…

I have corn on the cob that needs to be eaten and more importantly, today is Mom’s Birthday.  She would have loved this kicked up version and especially that I now make it from scratch too.

Boil corn and potatoes until potatoes are fork tender.  Once corn has cooled enough to handle, cut kernels off cob.  Then also scrape the cobs with the back of the knife to further remove the golden goodness. 

Don’t skip this step.  Just take a look at how much more goody was left on the cob.  This scraped corn will enhance the flavor and help thicken the chowder.

In dutch oven, brown bacon and remove, leaving bacon drippings.  Add butter to pan and saute onion and serrano pepper until tender.  Then add garlic, thyme, seasonings, diced potatoes, and corn.  Dust with flour, then cook over medium heat for another minute.  Remove bay leaf, add milk and cream and bring to gentle boil then add shrimp and cook 1 – 2 minutes until shrimp are done.  Serve topped with bacon crumbles, scallions, and fresh cilantro.  If we had crusty bread we’d serve it with that as well.

Here’s to you Mom.  I’ve set out a spoon for you.

Southwest Corn & Shrimp Chowder

Libby with Lemony Thyme

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Ingredients

  

• 5 ears of corn that’s how many were left from the dozen, after sharing the love at the office
• 7 small Yukon gold potatoes about 1 1/2 lbs. total
• 5 strips diced bacon wait make it 6. At least one never makes it to the dish
• 2 Tbl. butter
• 1 medium onion diced
• 1 serrano pepper fine diced
• 3 cloves roasted garlic roast extra and use them in your next dish
• 3 sprigs of fresh thyme leaves only finely chopped
• 1 bay leaf
• 1/2 tsp. Old Bay Seasoning
• 1/2 tsp.paprika
• 1/4 tsp. cayenne pepper or to taste
• generous amounts of sea salt & fresh cracked pepper
• 1 Tbl. flour
• 2 cups milk & 1 cup half & half or vice versa
• 1/2 pound small shrimp peeled and deveined
• Cilantro & scallions to garnish

Instructions

 

• Boil corn and potatoes until potatoes are fork tender. Once corn has cooled enough to handle, cut kernels off cob. Then also scrape the cobs with the back of the knife to further remove the golden goodness.
• In dutch oven, brown bacon and remove, leaving bacon drippings. Add butter to pan and saute onion and serrano until tender. Then add garlic, thyme, seasonings, diced potatoes, and corn.
• Dust with flour, then cook over medium heat for another minute. Remove bay leaf, add milk and cream and bring to gentle boil. Then add shrimp and cook 1 – 2 minutes until shrimp are done.
• Serve topped with bacon crumbles, scallions, and fresh cilantro.

Notes

If we had crusty bread we’d serve our soup with that as well.