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5 from 1 vote

Smoky and Creamy Corn Chowder with Shrimp

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 6
Author: Emily Clifton, Nerds with Knives

Ingredients

  • ​6 ears corn husks and silks removed (about 4 1/2 cups of kernels, 750g)
  • 5 slices thick-cut smoked bacon chopped into 1 inch pieces (about 200g)
  • 2 large leeks cleaned and chopped (about 150g)
  • 4 medium garlic cloves minced
  • 1 jalapeño ribs and seeds removed if desired, finely chopped, plus a few thin slices for garnish, if desired
  • 1/4 cup dry sherry or white wine (2oz)
  • 3 tablespoons all-purpose flour 25g
  • 3 cups homemade or low-sodium chicken broth 24oz
  • 2 1/2 cups whole milk or half and half 20oz
  • 3/4 lb. red potatoes scrubbed and cut into 1/2-inch cubes (about 2 cups)
  • 1 bay leaf
  • 1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried
  • 3 ounces cream cheese
  • Coarse kosher salt and freshly cracked black pepper to taste
  • 1 pound medium or large shrimp peeled and deveined
  • 2 scallions finely sliced, for garnish

Instructions

  • ​Stand corn on end in a large bowl. Using a large knife, cut kernels from cob (you should have about 4 1/2 cups, total); and set aside. Then into a 2nd smaller bowl. firmly scrape any pulp and milk remaining on cobs with back of knife (you’ll have about 1 cup pulp).
  • Sauté bacon in a Dutch oven or large heavy-bottomed saucepan over medium-high heat, until crisp and golden brown, about 7 minutes. Remove with a slotted spoon and reserve.
  • Reduce heat to medium-low, add leeks and cook, stirring often, until softened, about 5 minutes. Add garlic and jalapeño and sauté until fragrant, about 1 minute. Add sherry and cook until evaporated, about 2 minutes. Stir in flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add stock. Add half and half and bring to a boil. Add potatoes, bay leaf, thyme, corn pulp and cream cheese; bring to boil. Reduce heat to medium-low and simmer until potatoes are almost tender, 8 to 10 minutes. Add reserved corn kernels and return to simmer for 5 minutes. Add shrimp and simmer until shrimp are opaque and just cooked through, 3-5 minutes. Discard bay leaf. Season with salt and pepper to taste. Ladle into serving bowls, sprinkle each bowl with some scallions, reserved bacon and a couple of jalapeño slices.
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