Creamy Shrimp, Corn & Tomato Chowder (Print Version)
A cozy one-pot shrimp chowder with sweet corn, tomatoes, tender potatoes, smoky bacon, and a creamy broth finished with lemon and chives.
# Ingredients:
For the chowder base
01 -
4 oz (115 g) bacon, chopped
02 -
1 large yellow onion, diced
03 -
1 teaspoon kosher salt, plus more to taste
04 -
1/2 teaspoon black pepper
05 -
1 teaspoon sweet paprika
06 -
1 lb (450 g) baby potatoes, cut into 1/2-inch pieces
07 -
3 cups (720 ml) seafood stock or low-sodium chicken broth
08 -
2 thyme sprigs
09 -
4 parsley stems
For the creamy finish
10 -
1 (15 oz/425 g) can creamed corn
11 -
1 cup (150 g) fresh or frozen corn kernels
12 -
2 plum tomatoes, diced
13 -
1 cup (240 ml) whole milk
14 -
3/4 cup (180 ml) heavy cream
15 -
1 tablespoon Pernod or other anise liqueur, optional
16 -
1 lb (450 g) medium shrimp, peeled and deveined
17 -
2 tablespoons fresh lemon juice
18 -
3 tablespoons chopped fresh chives
19 -
Hot sauce, for serving
# Instructions:
01 -
Cook the bacon in a Dutch oven over medium heat until crisp, 6-8 minutes. Transfer the bacon to a paper towel-lined plate and leave about 1 tablespoon drippings in the pot.
02 -
Add the onion, salt, pepper, and paprika. Cook for 5 minutes, stirring often, until the onion softens and smells sweet.
03 -
Add the potatoes, stock, thyme, and parsley stems. Bring to a simmer and cook for 12-15 minutes, until the potatoes are tender when pierced.
04 -
Stir in the creamed corn, corn kernels, tomatoes, milk, cream, and Pernod if using. Keep at a gentle simmer for 8-10 minutes, stirring now and then.
05 -
Add the shrimp and simmer gently for 2-3 minutes, just until the shrimp are opaque, firm, and curled. Remove the thyme sprigs and parsley stems.
06 -
Stir in lemon juice, chives, and the reserved bacon. Taste and adjust salt and pepper. Serve hot with more chives and hot sauce.
# Notes:
01 -
Best served hot right after the shrimp are cooked.
02 -
Make the base up to 1 day ahead, then add shrimp while reheating.
03 -
Use gluten-free creamed corn and stock if cooking for a gluten-free table.