SHRIMP, CORN AND BACON CHOWDER RECIPE - (4.7/5)

Shrimp, Corn and Bacon Chowder Recipe - (4.7/5) image

Provided by hanley89

Number Of Ingredients 22

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Stock
Shells from 2 pounds of shrimp
1 tsp kosher salt
5 peppercorns
4 inner stalks of celery with leaves on
1 onion , cut into quarters
2 cups clam juice
8 cups of water
Soup
2 pounds large shrimp- 1 pound cut in half
8 slices bacon, cut into 1/2 inch pieces
1 large onion, coarsely chopped
2 stalks celery, coarsely chopped
4 Russet potatoes, peeled and cut into large chunks
6 cups frozen white and yellow corn
4 sprigs of thyme
1 tbsp paprika
2 tsp Old Bay's seasoning
1 tsp kosher salt
table grind peppper to taste
1/4 cup of flour
4 cups half and half( I use low fat)

Steps:

1. Make shrimp stock- combine all stock ingredients in a large saucepot. Bring to a boil , then simmer for 1 hour. Strain broth and set aside 2. Brown bacon in a large dutch oven till crispy and brown, stirring frequently. Remove bacon and drain on paper towel.Stir in onion,celery, potatoes, frozen corn and thyme. Cook 6-10 mimnutes until onion and celery are softened 2. With Wire whisk beat in flour into broth. Add broth to ingredients in dutch oven. Bring to a boil. Reduce heat to medium;cover and cook 20 -30 minutes, stirring occasionally until potatoes are tender and soup is slightly thickened 3.Stir in Half and Half, paprika, old bay's seasonong, salt, pepper, and shrimp. Cover and cook 5-10 minutes, stirring ocassionally until shrimp are pink