Shrimp and Corn Chowder

Chowder is one of my favorite soups. Having lived a year in Middletown (next to Newport), Rhode Island, I am a real lover of clam chowder. This isn’t “real” chowder, but it resembles chowder in a few different ways – including how yummy it is.

Fortunately, like the other soups on enumnums, it’s pretty easy to make. And much of it can be tailored to fit your preferred tastes. Again, this blog is supposed to share ideas and give guidance on recipes, but not be hard and fast rules! If you love potatoes, add potatoes! If you hate corn, omit it or substitute another veggie of choice. There are no rules here. Your taste preferences and being thoughtful about your health should govern your cooking decisions!

Ingredients:

2 Medium size garlic cloves

1/2 Medium size red onion diced into small pieces

Meat from 1 ham hock (remove the meat and discard most of the fat, some of it is ok to leave on) dice into small cubes.

A dozen pre-cooked shrimp, deveined and cleaned. It’s up to you, you can keep each shrimp whole, I prefer to cut them into thirds, so you still get a meaty bite, but not more than a mouthful.

3 Tbsp butter or olive oil.

1/2 Cup whipping cream – you may want to add more.

1 Cup chicken broth – you may want to add more.

12 Baby carrots sliced

1/2 Cup fresh parsley

1- 2 Ears sweet corn removed from the core. Up to you how much you use, I recommend using corn from at least 1 ear.

S&P

1. Sauté onions, garlic, and half of your parsley in butter/oo until fragrant.

2. Throw in your ham pieces. Sauté for a few minutes, also until fragrant.

3. Add your broth. Sauté for 5 minutes, bringing the liquid to a simmer. Now add in your carrots. Cook for 5 minutes.

4. You are now adding the shrimp, corn, and cream. None of these ingredients need more than 3 or 4 minutes. You want your soup hot, but other than that none of these ingredients require real cooking time. You may want to look in your pot and decide whether you want to add a bit more broth and/or cream. You want your soup to be a soup, so if your liquid is covering all the veggies, etc. you’re good. Otherwise, I’d consider adding more broth. Make sure that you taste before doing this. If your soup flavor is weak, don’t add more broth. This may be a good time to add salt and pepper. And taste again, remember your taste buds are key. I’d say this is true with everything, but its especially true with soups.

5. Bring your soup back up to a simmer and get ready to serve! Give it a taste. Sprinkle fresh parsley on top and serve with saltines or oyster crackers.

Tags: chowder, corn, cream, shrimp, soup