Simple Shrimp and Corn Chowder - NBC Connecticut
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Simple Shrimp and Corn Chowder

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    Simple Shrimp and Corn Chowder
    Clemson/Flickr Creative Commons
    Recipe Featured on Taste of Today on Sunday, January 3, 2009

    1 lb.  Shrimp-peeled, de-veined, ½” diced, save shells for stock
    1 tbsp.  Vegetable Oil
    2 tbsp.  Tomato Paste
    2 cups  Water-to make shrimp stock
    3 tbsp.  Butter
    1 cup  Onions-very finely chopped
    2 cups  Potatoes-peeled, diced ½”
    1 ½  cups  Corn kernels
    1 ½ cups  Half and Half or substitute milk
    Salt, Pepper, Sugar, and Tabasco to Taste

    • Prepare shrimp stock by heating the vegetable oil in a pot. Add the shrimp shells and tomato paste. Cook stirring  for 2 minutes or until aromatic. Add the water, cover, bring to a boil, and simmer for about 10 minutes. Strain and reserve .

    • In heavy bottomed soup pot, add the butter and onions. Cook over medium heat for about 3 minutes until onions are softened and sweet smelling. Add the potatoes and just enough reserved shrimp stock to barely cover the potatoes. Bring to a boil, turn to a simmer and cook covered until the potatoes are just barely cooked.

    • When potatoes are cooked, stir in the half and half, corn kernels, shrimp, and simmer for 2 minutes just to cook shrimp through.   Season to taste with salt, pepper, sugar, and Tabasco to taste. If soup is too thin for you, simmer for a few minutes more to thicken. If soup is too thick for you, add more half and half, or water. Serve in warm bowls and garnish with a cooked shrimp and corn kernels.