A Spicy Shrimp, Corn, and Potato Chowder
November 11, 2013
"This is a old standby recipe that has been around for years. I have updated it a bit; but, kept it pretty much the same. It really doesn't take any time to make; and, it is very delicious. But, don't skip the bacon ... it really adds a lot of flavor to this dish. Serve with crusty bread for dipping; and a side salad if you want, for a delicious dinner."
- Serving Size: 1 (685.7 g)
- Calories 544.2
- Total Fat - 25.7 g
- Saturated Fat - 11.5 g
- Cholesterol - 171.6 mg
- Sodium - 1810.7 mg
- Total Carbohydrate - 49.1 g
- Dietary Fiber - 8.2 g
- Sugars - 5.3 g
- Protein - 32.9 g
- Calcium - 253.3 mg
- Iron - 3.8 mg
- Vitamin C - 34.4 mg
- Thiamin - 0.4 mg
Roasted Peppers ... Personally, I like the mix of a poblano and a jalapeno. One medium heat; and, one spicy. But, use what you like. For those who don't enjoy that much spice, I suggest you go with 2 poblanos, or 1 poblano; and, one anaheim or cubanelle pepper, which are very mild.
Now, there are a few ways to roast a pepper. Over an open flame, in a dry saute pan, on a grill; or, in a 450 degree oven. Any method will work the same. Make sure that the skin is charred and blackened on all sides. Then transfer the peppers to a small bowl, and cover with plastic wrap for 10-15 minutes. Once cooled - use the back of a knife, and scrape off the skin, as well as the seeds and ribs on the inside. DO NOT rinse under water, it gets rid of all that good flavor you just developed. Then, chop and set to the side. These can be done a day or two in advanced if needed.
Bacon ... As the peppers rest, prepare the bacon. Add the bacon to the stock pot on medium heat, along with 1/2 tablespoon of olive oil. Cook the bacon slowly until it is rendered and crisp, about 4-5 minutes. Then, remove the bacon to a small plate on the side; but, don't throw out those drippings. Also, I like a hickory smoked bacon; it isn't necessary - but does offer a nice smoky flavor.
Vegetable Base ... To the pot with the bacon drippings (still on medium heat); add the remaining olive oil, celery, shallots, onions, potatoes, and a pinch of salt and pepper; and saute for 5 minutes, until the vegetables begin to soften.
Note: I usually use the Ore Ida diced frozen potatoes; but, you can use small red or white potatoes as well, just cut in quarters. Use whatever is easiest.
Broth and Cream ... Add 1 1/2 cups broth, Old Bay seasoning, thyme sprigs, and bring to a light boil. Then, reduce to medium low heat, and simmer 5-8 minutes until the vegetables are just about done. Add the cream and cook just another minute or two to heat up.
Thicken ... Add the remaining broth and flour to a small bowl or measuring cup, and mix to combine. Sometimes, you need to let it set a couple of minutes, until it is all combines. Then, slowly add the mix to the pot, whisking slowly, until everything is creamy and smooth. Bring to a light boil (medium high heat), and cook 1 minute. Then, reduce to medium low heat. I don't like the broth too thick; but, if you like it really thick, you can add a bit more broth/flour mix. Personally, I like to serve crusty bread to soak up all that good broth.
Shrimp and Corn ... Add the corn, diced roasted peppers, and shrimp and cook just until the shrimp begin to curl and turn pink (about 3-5 minutes). Keep an eye on them, they go quickly. And DO NOT over cook.
Finish and Serve ... Ladle into bowls, and top with a couple of dashes of hot sauce, parsley and chives; and, serve with crusty bread on the side. A side salad makes for a perfect light dinner. ENJOY!
Tips & Variations
No special items needed.