Shrimp and Corn Chowder

Description

Like clam chowder but with shrimp, but broth-ier. Rich comfort food.

Ingredients

6 strips bacon, cut into ¼-inch pieces
1pound medium to large shelled and deveined shrimp, tails removed
Salt
4 tablespoons unsalted butter
¼ cup all-purpose flour
4 scallions, whites separated from greens, thinly sliced
4 medium, unpeeled red potatoes (about 1¼ pounds), cut into ½-inch cubes
3 celery stalks, cut into ¼-inch cubes
2 teaspoons fresh thyme leaves (from 2 to 4 sprigs)
1 (15.25-ounce) can whole kernel corn, drained
1 tablespoon Worcestershire sauce
1 quart fish or chicken stock
2 cups whole milk
lemon juice
Hot sauce (optional)

Preparation

To a large, wide pot, add the bacon and turn the heat to medium. Cook until most of the fat has rendered and the bacon is crisp, stirring occasionally, about 6 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat as possible in the pot. Set bacon aside for serving.
While the bacon cooks, pat the shrimp dry with paper towels and toss with ½ teaspoon salt. Add the shrimp to the pot. Cook until just opaque, about 30 seconds per side. Turn off the heat. Using tongs or a slotted spoon, transfer shrimp to a medium bowl and set aside, leaving the fat in the pot.
Melt the butter in the same pot over medium. Sprinkle in the flour and whisk continuously until a golden brown and a loose paste (a roux) starts to form, 1 to 2 minutes. It should have a rich, nutty aroma and bubble slightly when not whisking. Add scallion whites, potatoes, celery, thyme, corn and 1 teaspoon salt. Stir until everything is well coated with the roux. Stir in the Worcestershire sauce followed by 2 cups of the stock, stirring and scraping up any browned bits on the bottom and sides of the pot. Add the remaining stock and bring to a rolling boil over high heat.
When boiling, decrease heat to medium and simmer, uncovered and occasionally stirring, until potatoes are tender, about 5 minutes. Stir in the milk and bring to a gentle simmer. Return the shrimp and any collected juices to the pot. Simmer until shrimp are cooked through, about 1 minute. Taste and season with salt. Divide among shallow bowls and top with scallion greens and crispy bacon bits. Add dashes of hot sauce, if desired.

Notes

Made 2025-09-11. Very good, mom really liked it so did Tim. I used fresh corn and added the lemon juice at the end thought it needed a bit of brightening – Samin tells me to have an acid.

Source

Deb M from NYT: Shrimp and Corn Chowder Recipe

Tip

Reheat chowder over low heat, otherwise the milk will break.