Shrimp and corn chowder
60 Minutes | Serves 6
1 lb 16/20 Jumbo Shrimp Deveined, Shell and Tail On
1 Large Rib Celery Diced
1 Medium Carrot Peeled and Diced
½ Medium Yellow Onion Diced
½ lb Russet Potatoes Diced
3 Ears Sweet Corn Kernels Removed
2 Sprigs Fresh Rosemary Minced
3 Sprigs Fresh Thyme Minced
4 Garlic Cloves Minced
3 Tbsp All-Purpose Flour
3 Tbsp Salted Butter
2 cups Half and Half
½ cup Dry White Wine
½ tsp Whole Black Peppercorns
2 Bay Leaves
2 Tbsp Freshly Squeezed Lemon Juice
2 Tbsp Extra Virgin Olive Oil
3 tsp Kosher Salt Plus Extra for Shrimp Stock
1 tsp Coarse Ground Black Pepper
Start by preparing a shrimp stock. Remove the shells and tails completely off of each shrimp. Set shrimp aside. Place the shells and tails in a 4-qt Dutch oven or stock pot. Add the bay leaves, black peppercorns, a pinch of kosher salt and 1 qt of cold water. Place on medium-high heat. Bring mixture to a light boil. Immediately reduce to low heat and cook for 10 minutes. Remove from the heat and hold.
Place a 6-qt Dutch oven or stock pot on medium-high heat. When heated, add the extra virgin olive oil and butter.
When the butter melts and starts to brown, add the onion, celery, carrots, rosemary, thyme and garlic. Cook for 5 minutes, stirring frequently.
Reduce the heat to medium and add the flour. Stir constantly and cook for 3 minutes or until the flour is golden brown. Add the white wine and cook for an additional minute.
Pour the shrimp stock through a strainer into the soup pot. Add the shrimp, potatoes, corn, half and half, lemon juice, kosher salt and black pepper.
Increase the heat to high to bring the soup to a boil. Immediately reduce to medium-low heat and lightly simmer for 20 minutes, stirring occasionally.
After 20 minutes, check to make sure the potatoes are tender and cooked through. If not, continue to lightly simmer. If cooked through, turn to low heat and hold until ready to serve.
1 lb 16/20 Jumbo Shrimp Deveined, Shell and Tail On
1 Large Rib Celery Diced
1 Medium Carrot Peeled and Diced
½ Medium Yellow Onion Diced
½ lb Russet Potatoes Diced
3 Ears Sweet Corn Kernels Removed
2 Sprigs Fresh Rosemary Minced
3 Sprigs Fresh Thyme Minced
4 Garlic Cloves Minced
3 Tbsp All-Purpose Flour
3 Tbsp Salted Butter
2 cups Half and Half
½ cup Dry White Wine
½ tsp Whole Black Peppercorns
2 Bay Leaves
2 Tbsp Freshly Squeezed Lemon Juice
2 Tbsp Extra Virgin Olive Oil
3 tsp Kosher Salt Plus Extra for Shrimp Stock
1 tsp Coarse Ground Black Pepper
Start by preparing a shrimp stock. Remove the shells and tails completely off of each shrimp. Set shrimp aside. Place the shells and tails in a 4-qt Dutch oven or stock pot. Add the bay leaves, black peppercorns, a pinch of kosher salt and 1 qt of cold water. Place on medium-high heat. Bring mixture to a light boil. Immediately reduce to low heat and cook for 10 minutes. Remove from the heat and hold.
Place a 6-qt Dutch oven or stock pot on medium-high heat. When heated, add the extra virgin olive oil and butter.
When the butter melts and starts to brown, add the onion, celery, carrots, rosemary, thyme and garlic. Cook for 5 minutes, stirring frequently.
Reduce the heat to medium and add the flour. Stir constantly and cook for 3 minutes or until the flour is golden brown. Add the white wine and cook for an additional minute.
Pour the shrimp stock through a strainer into the soup pot. Add the shrimp, potatoes, corn, half and half, lemon juice, kosher salt and black pepper.
Increase the heat to high to bring the soup to a boil. Immediately reduce to medium-low heat and lightly simmer for 20 minutes, stirring occasionally.
After 20 minutes, check to make sure the potatoes are tender and cooked through. If not, continue to lightly simmer. If cooked through, turn to low heat and hold until ready to serve.