Main Dishesclosetcooking
Shrimp and Roasted Corn Chowder
A creamy and smoky shrimp and roast corn chowder; a perfect way to enjoy fresh corn from the cob.
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 15 min🔥 Cook: 55 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
📝 Preparation Steps
1
Bring the broth, corn cobs, and shrimp shells to a boil, reduce the heat and simmer, covered, until the liquid becomes a little cloudy, about ⏱️ 20-30 minutes, strain and discard the solids and set the broth aside. (This step is optional but adds a ton of flavour to the chowder.)
2
Meanwhile, cook the bacon in a large saucepan over medium heat and set aside on paper towels to drain.
3
Raise the heat to medium-high, add the corn and let it sit in place until it chars a bit, about ⏱️ 8 minutes, mix it, repeat and set aside.
4
Reduce the heat down to medium, add the onion, celery and pepper and cook until tender, about ⏱️ 7-10 minutes.
onion, diced1
5
Add the garlic, thyme and paprika and cook until fragrant, about a minute.
garlic, chopped2 clovesthyme, chopped1 teaspoon
6
Sprinkle on the flour and cook for ⏱️ 2-3 minutes.
7
Add the broth, corn, and potato and simmer until the potato is tender, about ⏱️ 10-15 minutes.
8
Add the cream and shrimp and simmer until the shrimp is cooked, about ⏱️ 2-3 minutes.
9
Add the fish sauce and season with cayenne, salt and pepper to taste.
fish sauce (optional)1 tablespooncayenne, salt and pepper to taste
Nutrition Facts
calories
Calories 456
fat Content
Fat 24g
fiber Content
Fiber 4g
sugar Content
Sugars 10g
sodium Content
Sodium 316mg
protein Content
Protein 21g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 151mg
carbohydrate Content
Carbs 41g
saturated Fat Content
Saturated 11g
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