Corn Chowder With Shrimp
Author: ©MakeMineLemon - adapted from Rachel Ray
- 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
- Mise en place ~ Gather ingredients.
- Heat a soup pot over medium-high heat with a turn of the pan of canola oil.
- Add bacon; cook to crisp.
- Add red bell pepper, celery, onions, garlic; sauté until soft.
- Add bay leaf, thyme, cayenne, dry mustard, salt and pepper. Cook partially covered to soften, 7-8 minutes.
- Stir in flour and cook 1-2 minutes.
- Add stock and potato. Cook until potato and vegetable are tender.
- If you want you can stop and store for dinner tomorrow.
- Or add milk, and corn; simmer to thicken.
- Add fish or shrimp; cook 3-4 minutes more.
- Adjust seasoning.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/corn-chowder-shrimp/
3.2.2802