Simple Shrimp and Corn Chowder

Clemson/Flickr Creative Commons

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.

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