Corn and Shrimp Chowder
We love Corn and Shrimp Chowder. The thicker, creaminess of the chowder gives you a nice hearty meal any time of the year. We use a large size shrimp, but you can also use a medium size if you prefer more shrimp per serving. Leave out the shrimp and bacon if you want to make it vegetarian.
This version uses our Savory Onion Seasoning, which adds a nice oniony flavor to compliment the shrimp and corn. Many of our friends know the seasoning makes an outstanding dip when mixed with sour cream. But the spices and herbs make it perfect for all kinds of other uses and recipes. The result is one of the best chowder recipes you’ll ever have. This recipe gives you a delicious base so you can swap of the shrimp for clams or other chowder seafoods. Serve with your favorite crackers or bread and there’s your meal.
Serves 4 Hungry Guests
6 Ears of Corn. Remove Husks and Silks
4 Slices Bacon. Cut into ½” Strips
2 Medium Potatoes, Peeled and Cut into ½” Pieces
6 to 8 Green Onions (depending on the size). Slice thinly and separate the white and green parts.
4 Tablespoons Flour
4 Cups Whole Milk
1 Cup of Water
3 Tablespoons Savory Onion Seasoning
1 Teaspoon Dried Thyme Leaves
1 Teaspoon Freshly Ground Black Pepper
1 Pound Large Raw Peeled and Deveined Shrimp
Oyster Crackers or Hearty Bread of Your Choice, for serving
Slice the kernels off each ear of corn. You’ll have a lot of corn, so you might want to stand them in a large shallow bowl to catch the kernels. After cutting the kernels off, use a serving spoon to scrape any remaining pulp off the cobs. Throw away the cobs.
In a large sauce pan or stock pot, add the bacon and cook over medium high heat for 5 to 6 minutes, until crisp but not burnt. Transfer to a plate with a slotted spoon and paper towels.
Add the potatoes and green onion white slices to the pan. Cook about 1 to 2 minutes until the onions have softened a bit. Sprinkle in the flour while stirring and cook another minute. Add the milk, Savory Onion Seasoning, dried thyme, black pepper and the 1 cup of water.
Bring to a boil, then reduce to a simmer and cook about 10 minutes until tyhe potatoes are fork tender. Don’t overcook or they will turn mushy. Stir occasionally. Add the corn, shrimp, and green slices of the green onion. Cook until shrimp are opaque, 3 to 4 minutes. Chowder should be thicker. Adjust the black pepper to your taste.
Ladle soup into bowls, top with the crispy bacon. Serve with bread of your choice or crackers. Enjoy!