My wife calls me a “chowderhead,” which I took well as yes, I love a good chowder. But then I came to realize she was not using the term endearingly, that it actually means “bonehead” or “knucklehead,” which I’ve been known to be from time to time. Nonetheless, I still love a good chowder. This Shrimp and Corn Chowder is a fish based recipe – but if you don’t like too much of a “fishy” taste, then just use chicken as your stock base.
Also, it calls for whole milk (or heavy cream works here too), which you can also substitute with a lactose-free milk, or you can leave the milk out altogether and just add more stock. But then is it really a chowder? Hmm… I’ve never used a lactose-free milk in any of my chowder recipes, so I can’t say for sure how it will turn out – my guess is it will be a bit thin, so you may need to add more flour as a thickener.
For a heartier soup, feel free to add more veggies – and/or 1 cup of diced potatoes.
Garnish with cheese, paprika and more bacon. Can you ever have enough bacon in a recipe? I think not.
I use Hi Mountain Seasonings in this dish – use code SPORTINGCHEF for 25% off your entire order.
Shrimp and Corn Chowder
- 6 strips bacon diced
- 1/2 cup onion finely diced
- 2/3 cup bell pepper, any color finely diced
- 2-3 cloves garlic minced
- 1 tsp Hi Mountain Italian Herb Seasoning
- 1/2 tsp smoked paprika
- 1 quart chicken, fish or upland bird game stock
- 2 cups corn kernels fresh or frozen, but not creamed
- 3/4 cup whole milk
- 2 cups large shrimp peeled and deveined
- salt and pepper to taste
- Add bacon, already chopped, to a large pot over medium heat. Cook until evenly browned. Add onion, bell pepper and garlic. Cook until onions are translucent.
- Sprinkle flour over and cook for 5 minutes while stirring often until flour mixture is lightly browned.
- Stir in chicken stock, a little at a time. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Add shrimp and cook until shrimp turns pink, about 2 to 3 minutes. Season to taste with salt and pepper.