CWS' Corn-Potato Shrimp ChowderCWS4322Not really a soup, not really a stew, but closer to a stew than a soup...were is the chowder thread? If you prep the potatoes, celery and onion first, it takes about 25-30 minutes to make this. I did actually measure and pay attention to the time. But, as usual, I was winging it in the kitchen, which is what I usually do.
5-1/2 c milk
4 c corn kernels (I used frozen from the garden)
6 potatoes, scrubbed and cubed
10-12 large shrimp
1-1/2 c shrimp stock (I steam shrimp using 2-3 slices fresh lemon, 1 slice onion, and about 2 T of Zatarains Crawfish, Shrimp and Crab Boil mix—It contains mustard seed, coriander seed, cayenne pepper, bay leaves, dill seed, and allspice—I then strain the water and use that as my “shrimp” stock—you could skip the shrimp stock or use a fish stock instead…I had some frozen shrimp stock that I was going to use, used the water left from steaming the shrimp instead)
1 smallish onion, diced
2-3 stalks celery, diced
2 T butter (if you saute the shrimp, you'll need more butter)
4 T flour
˝ tsp nutmeg
1 tsp red pepper flakes
4 slices bacon, crumbled (optional, for topping)
1 medium jalapeno pepper, finely chopped (I used a frozen one—have tons)
2 egg yolks
Equipment: Large stockpot
1. Put the milk, corn, and potatoes in a large stockpot. Bring to a simmer and cook for about 20 minutes (until the potatoes are done).
2. Meanwhile, steam the shrimp (if using pre-cooked ones, sauté in butter for about 3-5 minutes). Peel and chop shrimp. Add to stockpot.
3. While the shrimp is steaming, sauté onion and celery. Add to stockpot.
4. Fry (or microwave) bacon. Put between two paper towels and “crush” into bacon bits using a rolling pin or break into pieces.
5. Make a roux of the butter and flour. Add 2-1/2 cup milk. Whisk constantly until it reaches the thickness desired (I made a medium white sauce—depends on how thick you like your chowder. I started with 2 T flour and ended up adding 2 T more)
6. Add white sauce to stock pot.
7. Beat the two egg yolks with ˝ c milk. Add a ladleful of milk from stock pot (temper the egg yolks). Stir the yolks into the pot.
8. (The potatoes should be about 75% done at this point). Add the chopped jalepeno pepper (I would have liked to grill the jalapeno to get a layer of “smokiness” to the chowder—next time). Simmer about 5 more minutes. Adjust seasoning—you can add more pepper flakes at this point.
9. Garnish with bacon and chopped Italian parsley, a little bit of grated lemon zest, if desired.
It makes 6-8 servings.
Notes: If you want, you can thicken it by taking some of the mixture and pureeing it, adding it back to the stockpot. I'm going to roast some corn next summer and freeze the kernels. I think this would be great using some roasted corn.3 stars