March 15, 2017

April's Corn and Shrimp Chowder

Be warned, this makes a huge recipe! Not kidding, you can feed 15 to 20 people easily. I recently made this at a friends house and it was amazing.  Even though there were 7 of us eating it felt like we didn't even make a dent in the amount this makes.  Next time, I think I'll half it.

The result was amazing, however.  The chowder is thick and hearty, with tons of flavor.  There are big chunks of vegetables as well as shrimp.  I used a medium sized shrimp we found in the freezer section.  They'd already been deveined so all we had to do was peel and take their tails off.  The creamy base was thick and flavorful.  I was completely satisfied after my meal.  We served it with French Bread and Butter, and that was all.

The most time consuming portion of the meal was the chopping and getting the shrimp ready. Not difficult, just allow time for it.  

Such a hearty filling meal, and since there were so many vegetables we didn't feel it was necessary to add a side dish.  It was all made in one giant pot so clean up was pretty easy. You're going to want to make this for a crowd, and hope there are still leftovers for you to savor on your own. I loved this. My husband has declared this, one of the best chowder's he's ever had.

April's Corn and Shrimp Chowder
Recipe from April

  • 1/2 cup (1 stick) butter
  • 2 whole onions, chopped
  • 2 bell peppers, chopped
  • 3 ribs celery, chopped
  • 1 bunch green onion, diced (for garnish)
  • 1 pound bacon, cut into small pieces
  • 4-5 pounds shrimp, deveined and tails removed
  • 3 cans cream of corn
  • 4 cans gold and white corn
  • 1 can Rotel tomatoes
  • 1 bunch carrots
  • 4-5 pounds potatoes, cubed
  • 1 quart half and half
  • 1 pint whipping cream
  • salt and pepper to taste
Cooking Directions
  1. Saute the onions, bell pepper, celery and green onions in the butter until they are beginning to soften. Remove from the pan and set aside.
  2. In the same pan add the bacon pieces and fry until they are crispy. Remove the bacon to a plate lined with a paper towel but leave the grease in the pan.
  3. Saute the shrimp in the bacon grease and remove. If you want a little bit of spice you can sprinkle shrimp with a some old bay, slap your mama, or any other seasoning to your desired spice level. 
  4. Add all of the other ingredients (not the shrimp or the green onions) including the vegetables that were cooked and set aside and cook until the potatoes are done. You can drain the canned corn if you want a thicker chowder or leave the liquid to thin it out a bit. 
  5. Season to taste with salt and pepper. Add the shrimp about 5 minutes before serving. Garnish with green onions.
*Some accompaniment options: Hot Sauce, Shredded Cheese, Diced Green Onion, Crispy Bacon Pieces

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