Corn Chowder With Shrimp
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Ingredients
  • 1 tablespoon canola oil – I used olive oil
  • 4 ounces smoky bacon, diced
  • 2 to 3 ribs celery with leafy tops, small dice
  • 1 large onion, small dice
  • 1 small red bell pepper – small dice
  • 3 to 4 cloves finely diced – I used one.
  • 1 starchy potato, peeled and small dice
  • 1 large fresh bay leaf – I did not use
  • 2 tablespoons fresh thyme, chopped - I did not use
  • ½ teaspoon cayenne pepper – I used ¼ teaspoon
  • 1 teaspoon dry mustard
  • Salt and pepper
  • 3 tablespoons flour
  • 1 quart chicken stock
  • 3 cups whole milk or half-n-half
  • 1 bag, about 3 cups, frozen fire-roasted corn kernels or when in season, 3 ears grilled corn on the cob, scraped – I only used 1 ½ cups.
  • 1 pound skinless black cod or any sustainable white fish, cut into bite-sized chunks – I used shrimp.
  • Chopped chives and parsley, for garnish
Instructions
  1. Mise en place ~ Gather ingredients.
  2. Heat a soup pot over medium-high heat with a turn of the pan of canola oil.
  3. Add bacon; cook to crisp.
  4. Add red bell pepper, celery, onions, garlic; sauté until soft.
  5. Add bay leaf, thyme, cayenne, dry mustard, salt and pepper. Cook partially covered to soften, 7-8 minutes.
  6. Stir in flour and cook 1-2 minutes.
  7. Add stock and potato. Cook until potato and vegetable are tender.
  8. If you want you can stop and store for dinner tomorrow.
  9. Or add milk, and corn; simmer to thicken.
  10. Add fish or shrimp; cook 3-4 minutes more.
  11. Adjust seasoning.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/corn-chowder-shrimp/