This shrimp corn chowder is simply the best companion on a cold weather. I know it’s spring now, but it still has that bite of coldness sometimes. This is the perfect recipe to warm you up and satisfy your cravings for a rich and fulfilling meal. The flavors going on in this simple chowder recipe is simply surreal. What I love most about this is that no ingredient actually overpowers another ingredient, turning this recipe into something well-balanced. You have to try it to believe it.
It’s indeed a complete meal that will satisfy anyone’s hungry stomach. If I were you, you will try this for your family now. You can’t go wrong with these amazing flavors.
Ingredients
6 slices Hormel thick-cut bacon, cut crosswise into 1/4-inch pieces
1 large sweet onion, diced small (about 1 cup)
3 tablespoons Land O Lakes unsalted butter
3 tablespoons Gold Medal all-purpose flour
4 cups (32 ounces) College Inn low-sodium chicken broth
2 large russet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes (about 3 cups)
2 medium carrots, peeled and cut into 1/2-inch chunks (about 1 1/2 cups)
6 cups Green Giant frozen corn kernels (32 ounces)
2 teaspoons celery salt
1/2 teaspoon McCormick freshly ground white pepper
2 cups Borden whole milk
1 pound uncooked peeled and deveined shrimp, tails removed
Instructions
Place the bacon in a 5- to 6-quart Dutch oven over high heat and cook, stirring occasionally, until some of the fat is rendered and the bacon is lightly browned, about 6 minutes.
Add the onions and cook, stirring often, until softened and browned at the edges, about 5 minutes. Using a slotted spoon, transfer the bacon and onions to a bowl, leaving the bacon grease in the pan.
Add the butter to the pan and stir, scraping up any browned bits on the bottom of the pan, until the butter is completely melted, about 1 minute. Add the flour and whisk until completely combined and the mixture forms a paste. Continue whisking until the flour mixture darkens to a golden blond, 2 to 3 minutes.
Add the broth and whisk until it is completely incorporated into the flour mixture and there are no lumps.
Add the potatoes, carrots, corn, reserved bacon and onions, celery salt, and pepper. Bring to a boil. Cover, reduce the heat to medium-low, and simmer until the potatoes are tender, about 10 minutes.
Add the milk and stir to combine. Increase the heat to high, cover, and bring to a gentle boil, about 3 minutes. Stir well, then reduce the heat to a simmer.
Add the shrimp and stir gently, making sure they are all submerged. Cover and cook until the shrimp are just cooked through, 3 to 5 minutes. Immediately ladle the chowder into bowls and serve.
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Quick Tip: If you love a briny, ocean-like taste, make this soup with fish stock and omit the salt, or try half clam juice and half low-sodium stock.
Image: stu-spivack
