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Old 01-25-2013, 11:48 AM   #1
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CWS' Corn-Potato Shrimp Chowder

Not 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.

Corn-Potato-Shrimp Chowder

Ingredients:
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
Salt
Pepper
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
Directions:
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.
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Old 02-19-2013, 02:05 AM   #2
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I modified this tonight--added 1 chopped sweet potato, 1 LARGE carrot, 1/4 roasted red pepper. I skipped the milk. Instead I used the veggies (corn, potato, carrot, sweet pootato), blended 1/2 of it to make it thick. The chilpote chili sauce and what I've seen/played with.














Yiummy! That looks realy great.
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Old 02-19-2013, 03:54 AM   #3
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Sounds and looks amazing CWS
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Old 02-19-2013, 05:58 AM   #4
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[QUOTE=CWS4322;1240876]I modified this tonight--added 1 chopped sweet potato, 1 LARGE carrot, 1/4 roasted red pepper. I skipped the milk. Instead I used the veggies (corn, potato, carrot, sweet pootato), blended 1/2 of it to make it thick. The chilpote chili sauce and what I've seen/played with.

Thank you CW This looks and sounds great!
I was just wondering if I could use sweet potato instead of potato before reading this post
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Old 02-19-2013, 08:34 AM   #5
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[QUOTE=Snip 13;1240903]
Quote:
Originally Posted by CWS4322 View Post
I modified this tonight--added 1 chopped sweet potato, 1 LARGE carrot, 1/4 roasted red pepper. I skipped the milk. Instead I used the veggies (corn, potato, carrot, sweet pootato), blended 1/2 of it to make it thick. The chilpote chili sauce and what I've seen/played with.

Thank you CW This looks and sounds great!
I was just wondering if I could use sweet potato instead of potato before reading this post
I didn't use all sweet potato, but it, and the carrot, added a level of sweetness. The roasted red pepper did as well but it also added the level of smokiness I was missing the first time I made this. I'll see if my friend who is coming over for chowder tonight likes it. I do.
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Old 02-19-2013, 08:50 AM   #6
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[QUOTE=CWS4322;1240920]
Quote:
Originally Posted by Snip 13 View Post
I didn't use all sweet potato, but it, and the carrot, added a level of sweetness. The roasted red pepper did as well but it also added the level of smokiness I was missing the first time I made this. I'll see if my friend who is coming over for chowder tonight likes it. I do.
I'm sure it's lovely Our sweet potatoes in SA are barely sweet, not like yours at all. They just have a smoother texture than potatoes.
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Old 02-19-2013, 08:56 AM   #7
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[QUOTE=Snip 13;1240929]
Quote:
Originally Posted by CWS4322 View Post

I'm sure it's lovely Our sweet potatoes in SA are barely sweet, not like yours at all. They just have a smoother texture than potatoes.
Our common sweet potato tends to be orange when peeled. Do you have the white ones?
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Old 02-19-2013, 08:58 AM   #8
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[QUOTE=CWS4322;1240932]
Quote:
Originally Posted by Snip 13 View Post
Our common sweet potato tends to be orange when peeled. Do you have the white ones?
Yes, ours are white. Much less sweet. I've tasted the orange ones, they are as sweet as pumpkin.
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Old 02-19-2013, 10:45 AM   #9
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I've only seen the white ones on T.V. Ours, when peeled, look like anemic carrots.
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Old 02-19-2013, 10:48 AM   #10
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Nice job. Looks really good. Great for the weather we have been having...

So, if it's not soup, and its not stew, can we call it Stoup? Stewp?
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CWS' Corn-Potato Shrimp Chowder Not 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. Corn-Potato-Shrimp Chowder Ingredients: 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 Salt Pepper 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 Directions: 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 1 reviews
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