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Corn and Shrimp Chowder

Southwest Corn & Shrimp Chowder

Libby with Lemony Thyme

Ingredients
  

  • 5 ears of corn that's how many were left from the dozen, after sharing the love at the office
  • 7 small Yukon gold potatoes about 1 1/2 lbs. total
  • 5 strips diced bacon wait make it 6. At least one never makes it to the dish
  • 2 Tbl. butter
  • 1 medium onion diced
  • 1 serrano pepper fine diced
  • 3 cloves roasted garlic roast extra and use them in your next dish
  • 3 sprigs of fresh thyme leaves only finely chopped
  • 1 bay leaf
  • 1/2 tsp. Old Bay Seasoning
  • 1/2 tsp.paprika
  • 1/4 tsp. cayenne pepper or to taste
  • generous amounts of sea salt & fresh cracked pepper
  • 1 Tbl. flour
  • 2 cups milk & 1 cup half & half or vice versa
  • 1/2 pound small shrimp peeled and deveined
  • Cilantro & scallions to garnish

Instructions
 

  • Boil corn and potatoes until potatoes are fork tender. Once corn has cooled enough to handle, cut kernels off cob. Then also scrape the cobs with the back of the knife to further remove the golden goodness.
  • In dutch oven, brown bacon and remove, leaving bacon drippings. Add butter to pan and saute onion and serrano until tender. Then add garlic, thyme, seasonings, diced potatoes, and corn.
  • Dust with flour, then cook over medium heat for another minute. Remove bay leaf, add milk and cream and bring to gentle boil. Then add shrimp and cook 1 - 2 minutes until shrimp are done.
  • Serve topped with bacon crumbles, scallions, and fresh cilantro.

Notes

If we had crusty bread we'd serve our soup with that as well.