Quick Shrimp and Corn Chowder

Such a quick, easy and tasty meal! This recipe is pretty darn easy, using frozen shrimp and canned creamed corn along with other common pantry items. There wasn’t too much extra that I needed to buy for this In the Kitchen with Stefano Faita recipe.

The Recipe:
1/2 lb. small to medium sized shrimp, peeled and deveined (fresh or frozen)
2 tbsp. butter
1 tbsp. olive oil
1 small onion, chopped
2 stalks celery, diced
1 tsp. dried thyme or 1 sprig fresh thyme
2 tbsp. flour
4 cups chicken or vegetable stock
1 can creamed corn
2 cups diced potatoes, scrubbed and skin on
Pinch nutmeg, or to taste
Salt and fresh ground black pepper, to taste
2 roasted red peppers from jar, chopped
2 sliced bacon, roughly chopped
1/4 cup whipping cream, to finish (optional)
2 tbsp. cilantro or parsley (optional)

1. If using frozen shrimp, thaw in fridge or under cold running water.

2. Add butter and olive oil to saucepan over medium heat. Add onions, celery and thyme. Cook for 1 to 2 minutes until veggies start to soften. Add flour and cook for 1 minute, stirring well.

3. Add stock, creamed corn, potatoes, nutmeg, salt and pepper. Bring to a boil. Cover and reduce to medium simmer. Let cook until potatoes are fork tender, about 15 minutes.

4. While soup is simmering, add bacon to small frying pan over medium heat and cook until crispy.

5. Add shrimp and roasted red peppers. Cook until shrimp turn pink and curl, about 3 to 5 minutes.

6. If desired, stir in whipping cream for a rich, creamy chowder. Garnish soup with bacon and fresh herbs, if desired.

Quick Shrimp and Corn Chowder

My Experience:

This recipe makes 4 servings.

I definitely used the cream in my soup. And I totally cooked more than 2 measly slices of bacon (I think I used about 2 per bowl). I chopped up about 4 slices and stirred them into the soup. I then chopped up 1 slice per bowl to garnish before serving.

For the shrimp, I just so happened to have large frozen shrimp in the freezer. Since they were large instead of small or medium, I decided to cut them in half. It made for more bite size pieces.

I diced my potatoes pretty small but it is up to you as to how chunky you want the soup to be. The small pieces also cut down on cooking time.

Leave a Reply