Shrimp and Corn Chowder
Smoky, sweet, and loaded with juicy shrimp, golden corn, and bacon! Erik Moris says, “This chowder is off the charts. Finished a bowl in record time. Just the right amount of everything!!!”
Servings: 4
Ingredients
- 1 lb. frozen peeled & deveined shrimp thawed and cut into bite sized pieces
- 1-2 T. Emeril's Original Essence
- 2 med. potatoes cut into bite sized pieces, and cooked
- 6 slices thick-cut bacon cut into ½-inch pieces
- 3 T. butter divided
- 4 sm. green onions thinly sliced
- 2 stalks celery diced small
- 4 cloves garlic minced
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 T. all-purpose flour
- 2 2/3 c. milk heated
- 1 1/2 c. fresh or frozen corn kernels about 3 ears if using fresh
- 1 (15 oz.) can cream-style corn
- 1/2 tsp. ground cayenne pepper or to taste
- 1 tsp. chopped fresh thyme
- 1/3 c. half-and-half
- Hot sauce optional for serving
Instructions
- Place the shrimp in a large Ziplock bag. Add 1 to 2 tablespoons Emeril's Essence and shake the bag to coat the shrimp.
- Melt 2 tablespoons butter in a large skillet and cook the shrimp through; set aside.
- Cook the bacon in a Dutch oven or large, deep saucepan over medium heat until crisp, about 6 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside. Discard all but 1 tablespoon bacon fat.
- Add the remaining tablespoon of butter to the same pot and let it melt. Add the green onions and celery. Cook, stirring occasionally, until the veggies are tender, about 3 minutes, then stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds.
- Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute.
- Slowly pour in the milk, a few splashes at a time at first, stirring out any lumps. Stream in the rest of the milk, then add the corn kernels, cream-style corn, and cayenne. Stir and bring to a gentle boil. Let bubble until thickened, about 5 minutes.
- Stir in the shrimp, bacon, and potatoes. Remove from the heat, then stir in the thyme and half-and-half.
- Serve hot garnished with bacon, green onion tops, and/or a dash or two of hot sauce as desired.
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