Shrimp and Corn Chowder

Shrimp and Corn Chowder

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Ingredients

Shrimp and Corn Chowder

1 cup
90/120 Cooked Shrimp
30 each
90/120 Cooked Shrimp for garnish
4 cups
Vegetable or Fish Stock
2 cups
35% Cream
2 cups
Frozen Corn Kernels
2 cups
Peeled and Medium-Diced Potatoes
1 cup
Finely Diced Onions
2/3 cup
Peeled and Finely Diced Carrots
2/3 cup
Finely Diced Celery
1/3 cup
All Purpose Flour
2 tbsp
Canola Oil
2 tbsp
Minced Garlic
1 tbsp
Unsalted Butter
12 sprigs
Chopped Thyme (save 6 sprigs for garnish)
2 whole
Bay Leaves
to taste
Salt & Ground Pepper
to taste
Cayenne Pepper
to taste
Paprika
to taste
Dried Parsley

Method

Shrimp and Corn Chowder

  1. Heat oil in pot and sweat garlic, onions, carrots and celery
    until soft. Add potatoes, bay leaves and thyme sprigs.

  2. Add stock and bring to a simmer. Cook until potatoes are
    tender approximately 5 to 10 minutes.

  3. Melt butter in the pot and whisk in 1-1 ยฝ tbsp flour to
    create a roux. Slowly add some stock and whisk until it has
    thickened.

  4. Whisk the roux and chowder base and simmer until
    thickened about 10 to 20 minutes.

  5. Add the cream, frozen corn and shrimp and simmer until
    heated through.

  6. For Serving:
    Ladle some broth with lots of shrimp and vegetables into each
    bowl.

  7. To Garnish:
    combine the remaining 1/4 cup of flour, cayenne,
    paprika, dried parsley. Coat each of the thirty shrimp. Pan-fry
    until crisp; approximately 1 minute on each side. Place five
    shrimp in the center of each bowl with a sprig of thyme

  8. Serve hot with a fresh biscuit.