Wednesday, March 5, 2014

Shrimp and Roasted Corn Chowder

Right now I'm dreaming of being on the beach with the sea breeze blowing in my face. Unfortunately, I'm going to have to settle for the sauna at the gym for the moment.... But that doesn't mean I can't eat like it's summer!

I'm a huge fan of seafood, especially shrimp. Right now at work we have a gulf shrimp promotion and I wanted to come up with a recipe that highlights their deliciousness. This chowder is sweet and smoky and, thanks to the dash of heavy cream, also a little decadent. Pair this meal with some crusty bread, a leafy green salad and glass of white wine and enjoy the flavors of a warm summer day. 



This meal cost me $16.30 and took me 30 minutes to prepare.

1. Heat olive oil in a large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally, about 5 minutes. Transfer to a paper towel to drain.


2. In the same pan, add the potatoes, onion, red pepper, celery and garlic and cook until vegetables are tender, about 3-5 minutes. 

3. Add thyme, paprika, flour and salt and stir for 1 minute.


4. Add seafood stock and bring mixture to a boil. Stir in corn kernels and shrimp and turn heat to medium-low. Simmer for 15 minutes.



5. Stir in heavy cream and cook for 2 minutes longer. Serve garnished with reserved bacon.



Shrimp and Roasted Corn Chowder
Serves 6

All you need:
1 tablespoon olive oil
4 slices sweet smoked bacon, diced 
6 baby red potatoes, diced
1 yellow onion, diced
1 red pepper, diced
2 stalks celery, diced
3 garlic cloves, minced
1/2 teaspoon dried thyme
2 teaspoons paprika
1/4 cup all-purpose flour
1 1/2 teaspoons kosher salt
4 cups seafood stock
2 cups frozen roasted corn kernels
1 pound frozen gulf shrimp, thawed
1/3 cup heavy cream 

All you do:
1. Heat olive oil in a large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally, about 5 minutes. Transfer to a paper towel to drain.
2. In the same pan, add the potatoes, onion, red pepper, celery and garlic and cook until vegetables are tender, about 3-5 minutes. 
3. Add thyme, paprika, flour and salt and stir for 1 minute.
4. Add seafood stock and bring mixture to a boil. Stir in corn kernels and shrimp and turn heat to medium-low. Simmer for 15 minutes.
5. Stir in heavy cream and cook for 2 minutes longer. Serve garnished with reserved bacon.


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