Description
Discover how to make a delicious Shrimp and Corn Chowder with our easy-to-follow recipe. Perfect for cozy nights in, this creamy dish is a must-try!
Ingredients
- 6 slices beef bacon (150 g) cut into 1/2-inch pieces
- 1 tablespoon (15 ml) vegetable oil
- 4 small green onions, thinly sliced, with white and green parts divided
- 2 stalks celery, diced (about 120 g)
- 4 cloves garlic, minced
- 1/2 teaspoon (3 ml) salt
- 1/4 teaspoon (1 ml) ground black pepper
- 2 tablespoons (30 ml) all-purpose flour
- 2 2/3 cups nonfat milk (640 ml)
- 1 1/2 cups (360 ml) fresh or frozen corn kernels, about 3 ears if using fresh
- 1 can cream-style corn (15 ounces or 425 g)
- 1/4 teaspoon (1 ml) ground cayenne pepper, plus additional to taste
- 1 pound (454 g) frozen peeled & deveined shrimp, any size you like, thawed
- 1 teaspoon (5 ml) chopped fresh thyme
- 1/3 cup (80 ml) whole milk
- Hot sauce, optional for serving
Instructions
- In a large pot or deep saucepan, cook the beef bacon over medium heat until it becomes crispy, approximately 6 minutes. Use a slotted spoon to transfer it onto a plate lined with paper towels, pat it dry gently, and set aside for later. Keep 1 tablespoon of the bacon fat in the pan and discard the rest.
- Add vegetable oil to the pan and allow it to melt. Reserve 1/4 cup of the green tops of the onions for garnishing, then add the remaining green onions and the diced celery to the pot. Stir occasionally until the vegetables soften, roughly 3 minutes, then mix in the minced garlic, salt, and black pepper. Cook until the garlic releases its aroma, about 30 seconds.
- Sprinkle the flour over the onion mixture and stir continuously for 1 minute. Gradually add the nonfat milk, starting with small amounts to dissolve any lumps, then pour in the rest. Add the fresh or frozen corn kernels, cream-style corn, and cayenne pepper. Stir well and bring the mixture to a gentle boil, allowing it to simmer until it thickens, around 5 minutes.
- Add the thawed shrimp and cook just until they are done, approximately 3 minutes. Take the pot off the heat and stir in the chopped thyme and whole milk. Serve while hot, garnished with the reserved bacon, green onion tops, and a splash of hot sauce, if desired.
Notes
- Consider using whole milk for a richer, creamier texture.
- Adjust cayenne pepper to taste for desired level of spice.
- Ensure shrimp are cooked just until opaque and slightly firm.
