Shrimp and Roasted Corn Chowder
from Closet Cooking
A creamy and smoky shrimp and roast corn chowder; a perfect way to enjoy fresh corn from the cob.Servings: makes 4 servingsPrep Time: 15 minutesCook Time: 55 minutesTotal Time: 1 hour 10 minutes
- 4 ears corn, kernels cut from the cobs with the cobs reserved
- 1/2 pound shrimp peeled and deviend with the shells reserved
- 4 cups shrimp or fish stock, or chicken broth
- 4 slices smoked bacon, cut into one inch pieces
- 1 onion, diced
- 2 stalks celery, diced
- 1/2 red pepper, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 2 teaspoons smoked paprika
- 1/4 cup flour (or rice flour for gluten-free)
- 1 large stewing potato, cut into bite sized pieces
- 1/2 cup cream
- salt (or fish sauce), pepper and cayenne (or sriracha) to taste
- Bring the broth, corn cobs and shrimp shells to a boil, reduce the heat and simmer, covered, until the liquid becomes a little cloudy, about 20-30 minutes, strain and discard the solids and set the broth aside. (This step is optional but adds a ton of flavour to the chowder.)
- Meanwhile, cook the bacon in a large heavy bottom sauce pan over medium heat and set aside on paper towels to drain.
- Raise the heat to medium-high, add the corn and let it sit in place until it chars a bit, about 8 minutes, mix it, repeat and set aside.
- Reduce the heat back down to medium, add the onion, celery and pepper and saute until tender, about 7-10 minutes.
- Add the garlic, thyme and paprika and saute until fragrant, about a minute.
- Sprinkle on the flour and cook for 2-3 minutes.
- Add the broth, corn, and potato and simmer until the potato is tender, about 10-15 minutes.
- Add the cream and shrimp and simmer until the shrimp is cooked, about 2-3 minutes.
- Season to taste and serve garnished with the reserved bacon.