Shrimp and Corn Chowder
Shrimp and Corn Chowder Makes about 2 quarts
Serves: Makes 2 quarts
  • 3 slices thick-cut bacon, cut into ½-inch pieces
  • 1 large Spanish onion, cut into medium dice (about 2 cups)
  • ¼ cup flour
  • 1 quart clam (or lobster*) broth, plus 1 cup water
  • 3 medium boiling potatoes, cut into medium dice
  • ½ teaspoon dried thyme
  • 2 ears fresh corn, kernels cut from the cob (generous 1 cup kernels)
  • 1 cup heavy cream
  • 1 pound large shrimp, preferably Gulf wild, peeled, deveined and halved lengthwise, deveined, and then halved crosswise
  • 2 tablespoons minced fresh parsley leaves
  • Salt and ground black or white pepper
  1. Fry bacon over medium heat in a large soup kettle until crisp, about 5 minutes.
  2. Add onions to the frying bacon; sauté until softened, about 5 minutes. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in clam juice and water (if using lobster broth no need to dilute, just use 5 cups) Add potatoes, and thyme; simmer until potatoes are tender, about 10 minutes. Add corn and cream; bring to a simmer. Stir in shrimp and parsley; cover and let stand until shrimp turn opaque. Taste and adjust seasonings, including salt if necessary and pepper for sure. Serve.
If you’re lucky enough to enjoy a lobster dinner as we had the night before, save all the leftover shells and carcasses and make broth. (We also tossed in our leftover corncobs with the lobster shells for a really tasty broth.)
Recipe by Three Many Cooks at