Shrimp Chowder

I have an admission I need to make….I can sometimes be a perfectionist…and I am always a procrastinator…so sometimes I have these ideas in my head of how I want my blog pages to be perfect but that takes time and then I get overwhelmed and decide to just ‘work on it tomorrow’ and then finally it’s two weeks later and I’ve barely updated any of the pages. So, its going to take me a while to get the pages and my blog to look like the picture in my head. But I’ve realized, that doesn’t mean I can’t keep posting. So… I’m going to try to add content to the pages each week or so and will try to write a new post each Sunday – Thursday evening. I hope you enjoy these recipes and thoughts in my head.

This next recipe…Shrimp Chowder is so yummy.

Don't I look divine?

The best part is that there is no milk  – none – and is still really creamy!  (The secret is in pureeing the starchy ingredients!)

NOTE: This recipe does require a bit of chopping veggies. If time allows, I suggest chopping earlier in the day so you don’t feel rushed when making this for dinner. I promise though, it is worth all the chopping!

Ingredients

1 lb local shrimp
1/2 to 1 cup chopped yellow onion
1 cup thinly sliced or chopped carrots
1 cup chopped red bell pepper
4 cloves garlic, chopped
3 cups frozen corn
2 lbs baby red potatoes
3 cups chicken stock, click here for a homemade stock recipe
2 tbsp chopped fresh cilantro
kosher salt
ground black pepper
crushed red pepper or ground cayenne pepper

Recipe 

Preheat oven to 425 degrees. Peel shrimp and devein. Rinse and then dry off with paper towels. Place in small bowl and drizzle with olive oil and sprinkle with salt and pepper. If desired, add some dried spices to them…I used a french herb mix I had on hand. Place shrimp in fridge.

Fresh from the Charleston Harbor

Place chopped potatoes in a small bowl and generously drizzle with both olive oil and kosher salt.

Roast potatoes in preheated oven for 25-40 minutes. While potatoes roast, use a food processor to puree 2 cups of corn with 1 cup chicken broth. Set this aside for later.

Next, heat 1-2 tsp of olive oil over medium heat and saute onion and carrots for 10 minutes, stirring often. Add bell pepper, sprinkle kosher salt over mixture and stir.

Let the mixture cook for a while so everything is very tender.

Cook another 5 more minutes and then stir in minced garlic to the mixture. Saute for 1 more minute, then stir in corn puree, remaining 1 cup of corn kernels, and 1 cup chicken stock. Turn the heat down to low.

At this point your potatoes are probably finished roasting…Here is what mine looked like…

Crunchy on the outside and soft on the inside

So now place 1/2 of those potatoes into a food processor and puree with the remaining 1 cup of chicken stock.

The puree will be very thick!

Pour the puree into the soup with the remaining roasted potatoes. (If desired, cut the remaining roasted potatoes into smaller bite size pieces with kitchen shears.) Add the chopped cilantro and season generously with kosher salt and fresh ground pepper. Allow to simmer on low heat. If your chowder is too thick, add water or chicken stock to reach desired consistency.

What the chowder will look like before the shrimp is added.

With the chowder slightly simmering, place a saute pan over medium heat and add approximately 2 tsp olive oil. Cook the shrimp in this pan until just cooked through – a few minutes on each side. The shrimp will end up cooking a bit more in the chowder so you don’t want them to get overdone in the saute pan.

Once the shrimp are cooked, transfer to the chowder and allow to simmer on low heat for 5 minutes. Taste soup again and season with salt and pepper as necessary.

Now it’s time to serve it up and enjoy!

I need to learn a new word for "Enjoy"!

I sprinkled cayenne pepper on mine as I love a kick. I hope you enjoy this dish as much as I do!

Jessica

PS…for budget calculations…this recipe comes out to $15-$20 to make and that includes shrimp at $7/lb. You should get 6 to 8 servings out of this recipe.

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Comments

  1. That’s gorgeous – and the “fresh from the Charleston harbor” makes me turn green with envy… or, I could just be happy with all the salmon we have here! :)

    I am going to consider making it, possibly as a weekend dinner (to have time for the chopping and roasting), but – is there a specific reason to not want milk or cream? I love cream in seafood soups! (Oh who am I kidding, I love cream with just about anything!)

    • I’m glad you like it Veronika! And, I am really lucky to have access to the shrimp. Your salmon though is probably a lot better than what we have access to here. I can’t imagine salmon in this recipe but if you have access to good fresh sea scallops I think those would taste good in place of the shrimp.
      The only reason I do not add milk or cream is because I am lactose intolerant. So I just try to avoid those when possible. Which is not easy, given how much I really like the taste of milk and cheese and icecream and anything dairy related! I think a dollap of cream stirred in at the end would add really good flavor!
      Please let me know how it turns out!

      • We have access to fresh scallops and mussels on a regular basis (the advantage of North seas is that they are edible year-round due to water being cold), so I may try that. I can also get frozen tiger prawns, and defrosting those works fairly well, so I will give it a try with a mix of seafood. I’ve bookmarked and noted this, and I will definitely get back and let you know how it went!

        And I’ll skip the salmon in the chowder – in my view, it’s much better eaten raw or gravad (salted). :)

  2. Looks delicious and I think we’ll try it for Thanksgiving… I was wondering if you had any lactose free deserts? I made my famous pumpkin log roll a few weeks ago and substituted a veggie cream cheese… not the same but ok… What are your thoughts as 1/2 the group needs lactose free? (and your sister here prob. needs gluten free)..

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