Last November, I gave you my Dungeness Crab and Corn Chowder. Today is the fourteenth day of the Lenten Season. For your “meatless” consideration, may I present my favorite recipe for Shrimp and Corn Chowder.
Can we talk “Chowder” for a moment. Once upon a time, the biggest difference between a soup and a chowder, aside from the creamy goodness, was the use of seafood. Clam Chowder, Fish Chowder, and so forth. That was then, and this is now. Today many different flavors of chowder have been developed and seafood has given way to chucks of other ingredients such as meats and even vegetables. Modern Chowder has lost its original flavor of the sea. But then again, I’m an old school gal. I like my chowder to embrace its watery roots. While there are others who will give you a simple Corn Chowder, from me you’ll get a sea creature with your corn. After all; the word “Chowder” can be traced back to the fishing villages along the coast of France in the 16th Century. While chowders may have evolved beyond their fishy roots, to me there will always be something yummy from the sea.
Happy Thursday everyone!
Shrimp and Corn Chowder
3 celery ribs, thinly sliced
2 bunches green onions, chopped
2 teaspoons unsalted butter
3 cups frozen diced potatoes
3 cups frozen corn
3 sprigs thyme
2 bay leaves
Freshly ground pepper to taste
2 tablespoons flour
1 quart milk
1 lb medium shrimp, peeled, deveined, tails removed
Paprika, for finishing
Thinly slice celery ribs. Set aside.
Chop green onions. Set aside.
Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn.
Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes.
Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil.
Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot.
Return chowder to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes.
Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.
Original Recipe: Food Network