• Tommy Centola

Shrimp and Corn Chowder

Updated: Jan 4

Since it will be getting cool soon, I thought a soup would be a good recipe to post.

This hearty soup is great on those cold winter days. The shrimp and

corn compliment each other’s sweetness. This soup is also a quick one

to prepare. You can have it ready in 45 minutes. So if you want to add

a special touch to a winter’s night meal, this is the perfect addition to

your menu. You can also substitute crawfish for the shrimp.

4 sliced Bacon diced into 1-inch pieces

1/3 cup Onions diced

3 tablespoons Flour divided

8 ounces Seafood Stock or Clam Juice

1 cup plus 2 tablespoons Water divided

2 medium Red Potatoes peeled and diced

2 Celery Stalks diced

1 Bay Leaf

2 teaspoons Salt

2 teaspoons Creole Seasoning

2 cups whole Milk

1 pound medium Shrimp peeled and deveined

1 cup frozen Corn

In a large Dutch oven, cook bacon until browned. Reserve 1½

tablespoon of the bacon drippings. Set bacon aside. Add onion to the

Dutch oven with the reserved bacon drippings. Cook until soft, about

5 minutes. Sprinkle with 2 tablespoons of flour. Cook for 2 minutes.

Pour stock and water into Dutch oven. Add potatoes, celery, bay leaf,

salt, and Creole Seasoning. Bring to a boil. Reduce heat and cook

until the potatoes are tender. Stir in 3 tablespoons of hot broth into the

milk to temper it. Pour tempered milk into the soup. Make slurry with

the remaining 1-tablespoon of flour and 2 tablespoons of water. Stir 

slurry into soup and let simmer for 30 more minutes. After the soup 

has simmered, add the shrimp and corn. Cook 5 minutes more or until

the shrimp are pink and cooked through. Remove bay leaf. Stir in the

reserve bacon. Serve immediately.

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