Red Shrimp Chowder With Corn

Name: Red Shrimp Chowder With Corn
Total time: 1 h 10 min
Yield: Serves 4 to 6
Ingredients: 4 cups fish stock, clam broth or water; 2 pounds shrimp, shelled, chopped into pieces roughly 1/2-inch thick, shells reserved (see note); 4 ears corn, shucked, kernels cut off, cobs and kernels reserved; 2 basil sprigs, leaves cut into fine ribbons, stems reserved; 2 tablespoons butter; 1/4 pound bacon, cut into 1/2-inch pieces; 1 large onion, cut into 1/2-inch dice; 2 to 4 cloves garlic, peeled and roughly chopped; 1 celery stalk, cut into 1/4-inch dice; Half a fennel bulb, cut into 1/4-inch dice; 2 carrots, peeled and cut into 1/4-inch dice; Salt; 1 pound potatoes, peeled and cut into 1/2-inch chunks; 1 bay leaf; Red pepper flakes, to taste; 1 28-ounce can whole tomatoes, chopped, juice reserved; Freshly ground black pepper

By Pete Wells

Total Time: 1 hour 10 minutes
Rating: 4(134)
Comments: Read comments

Featured in: Bivalve Partisan

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Ingredients

Yield:Serves 4 to 6

4cups fish stock, clam broth or water
2pounds shrimp, shelled, chopped into pieces roughly ½-inch thick, shells reserved (see note)
4ears corn, shucked, kernels cut off, cobs and kernels reserved
2basil sprigs, leaves cut into fine ribbons, stems reserved
2tablespoons butter
¼pound bacon, cut into ½-inch pieces
1large onion, cut into ½-inch dice
2 to 4cloves garlic, peeled and roughly chopped
1celery stalk, cut into ¼-inch dice
Half a fennel bulb, cut into ¼-inch dice
2carrots, peeled and cut into ¼-inch dice
Salt
1pound potatoes, peeled and cut into ½-inch chunks
1bay leaf
Red pepper flakes, to taste
128-ounce can whole tomatoes, chopped, juice reserved
Freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
In a medium pot, bring the fish stock, clam broth or water to a boil with the shrimp shells, corncobs and basil stems and simmer for about 20 minutes.
Step 2
In a large pot set over medium heat, melt the butter and fry the bacon in it. When the bacon is crisp, fish it out with a slotted spoon and set it aside. Fry the onion, garlic, celery, fennel and carrots in the hot fat until softened, about 10 minutes. Season with salt.
Step 3
Strain the shrimp-flavored broth into the pot. Add the corn kernels, potatoes, bay leaf and a pinch of red pepper flakes. Bring to a boil, cover the pot, reduce the heat to low and simmer for 10 minutes.
Step 4
Using the back of a wooden spoon, crush a third to a half of the potato chunks against the side of the pot. Stir in the chopped tomatoes and juice, return to a boil and simmer for 10 minutes more.
Step 5
Add the shrimp, stir well, taste and adjust the seasoning, adding salt, black pepper and more red pepper flakes to taste. (The shrimp will cook from the heat of the soup.) Ladle into bowls and sprinkle with the basil ribbons and some bacon.

Tip

For a richer meal, lobster may be substituted for the shrimp. To prepare, bring 4 cups water to a boil in a large pot. Drop in 2 lobsters (2 pounds each), cover the pot tightly and cook for 5 minutes. Remove the lobsters and let them cool, keeping the water at a simmer. Pry the meat from the claws and tail, reserving the shells, and roughly chop into ½-inch pieces. Return the shells to the pot and proceed from Step 1 above, using the lobster water instead of fish stock or clam broth.

Ratings

4 out of 5

134 user ratings

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Comments

Brooklyn Cookie5 years ago

This is fantastic!! I made the broth with a box of fish stock from the market and added 2 cups of water. I omitted the bacon as I have a pescatarian. I simmered the broth for at least an hour before straining the broth.This was incredibly delicious. 1.5lbs of shrimp was ample, and I used tiny new potatoes. Oh, and a splash of pernod in the broth and then upon serving. I served with pan con tomate which was the perfect side. Can't wait to make it again.

equitraveler4 years ago

Used shrimp shell stock from the freezer. Simmered corn cobs, bay, basil stems, thyme and some fresh roma tomatoes in the stock. Meanwhile sauteed veg in rendered bacon fat. Scraped the tomato meat from the skins and mashed, discarding skins and corn cobs, then poured broth into veg pot. Added cayenne and corrected seasoning. Added shelled shrimp and corn kernels cut from the cobs earlier. Just before serving added leftover flaked grilled branzino, which added a smoky flavor. Delish!

Patricia1 year ago

Made this as written, using shrimp shell stock. I boiled frozen corn cobs saved from the summer. It was extraordinary.

Gerry1 year ago

A truly outstanding, remarkable recipe. The result is a unique chowder; in the direction of a Manhattan chowder, but with much more going on with flavors and texture, particularly, the just-right passively cooked shrimp, at the end. Absolutely not to be missed!

Kathryn3 years ago

I made this tonight using shrimp stock I already had in the freezer. Left out the fennel and added extra celery, and used a combination of shrimp, Pacific cod, and Dungeness crab. Used a can of crushed tomatoes. Delicious! Don’t forget some crusty bread to sop up that delicious broth!

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