Feels Like Winter Already...Time To Make Some Chowdah!
What's better than shrimp and corn chowdah on a cold October day?
It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it. ~M.F.K. Fisher
I love to make soup on a cold winter day. Since today is one of those days (snow in October? Really?!), I thought it was a great idea to make a hearty chowder. I always make corn chowder with potatoes and bacon but this time I thought I'd mix it up a bit and throw some shrimp in. The result? Yum! Put it in a bread bowl...even better!
Shrimp Corn Chowdah
- 6 slices bacon cut into small pieces
- 3/4 lb. peeled and deveined raw medium shrimp
- 1 7 oz can sweet corn
- 1 7 oz can cream of corn
- 2 large potatoes (I prefer Yukon Gold), peeled and diced
- 1 small sweet onion, chopped
- 2 tbsp flour
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp dry thyme leaves
- 6 cups whole milk
- 1 cup chicken broth
- 2-3 scallions, chopped
- salt & pepper to taste
- Cook bacon in a large heavy pot until crispy. Remove from pan and place on paper towels to drain.
- Remove all but 2 tbsp bacon grease from pot.
- Add onions to pot and cook about 5 minutes.
- Add potatoes and cook another 5 minutes, stirring occasionally.
- Add flour and stir.
- Add all the spices, corn, water and broth.
- Season with salt and pepper.
- Bring to a boil and then reduce heat.
- Simmer for about 20 minutes until potatoes are soft.
- Use a hand blender to blend soup (to thicken it.)
- Add shrimp and cook 3-4 minutes until shrimp turns pink.
- Chop bacon and scallions.
- Remove pot from heat and ladle chowdah into bowls (preferably bread bowls!) and then top with bacon and scallions.