The best part is the bits that stick to the pan and then come off in the broth, later. Most soups with only a few spices benefit from having the spices toasted for a minute or so to deepen their flavor. If you do, add it into the pot at the very end of the recipe and skip putting it into the oil in the beginning of this recipe or you will get gummy shrimp. Be sure it is deveined and the tail is removed (eYES, you can use pre-cooked shrimp. Uncooked frozen shrimp (that you have thawed and rinsed) is best for this. A bisque, on the other hand, is smooth and creamy with little to no chunks.Ĭooking the shrimp and corn and then removing them from the pan while you finish the soup helps create perfectly cooked shrimp, sweet and firm corn, and a creamy chowder base. Garnish with your crispy cooked bacon, green onions, and parsley.Join Soup Mania What makes a chowder a chowder?Ī chowder, unlike a bisque, is usually made from milk or cream and thick and chunky with bits of potato, veggies, and meat (in our chowder the texture comes from corn and shrimp, the milk from coconut milk).Taste test, then season with sea salt and pepper, if desired.Add in your corn, raw shrimp, cayenne pepper and thyme simmer for 5 minutes, or until shrimp are pink and just cooked through.We want to make it creamy but still nicely chunky, so don't overblend. Using a hand blender or potato masher, quickly blend your soup for a few seconds.Add in chopped potatoes, cover with a lid and simmer on LOW heat for 15-20 minutes, or until tender.Add in your broth or stock, then bring to a boil while constantly whisking.Immediately pour in your milk, whisking constantly until mixture is smooth.Stir in flour and cook for 1 minute, stirring constantly so the flour doesn’t burn.Add in celery, carrots, garlic, sea salt and black pepper cook until tender.Reserve the bacon fat in that same pot and heat over medium-high heat again.Transfer your cooked bacon to a plate lined with a paper-towel.Heat a dutch oven, or heavy stock pot over medium-high heat, then add in bacon pieces and cook until golden and crispy.Garnish with your crispy cooked bacon, green onions, and parsley. Taste test, then season with sea salt and pepper, if desired. Add in your corn, raw shrimp, cayenne pepper and thyme simmer for 5 minutes, or until shrimp are pink and just cooked through. We want to make it creamy but still nicely chunky, so don’t overblend. Using a hand blender or potato masher, quickly blend your soup for a few seconds. Add in chopped potatoes, cover with a lid and simmer on LOW heat for 15-20 minutes, or until tender. Add in your broth or stock, then bring to a boil while constantly whisking. Immediately pour in your milk, whisking constantly until mixture is smooth. Stir in flour and cook for 1 minute, stirring constantly so the flour doesn’t burn. Add in celery, carrots, garlic, sea salt and black pepper cook until tender. Reserve the bacon fat in that same pot and heat over medium-high heat again. Transfer your cooked bacon to a plate lined with a paper-towel. Garnish ideas: sliced green onions and chopped fresh parsley Instructions: Heat a dutch oven, or heavy stock pot over medium-high heat, then add in bacon pieces and cook until golden and crispy. frozen peeled & deveined raw shrimp, thawed (If shrimp are very large, then you may want to chop to bite size) 2 cups fresh or frozen organic corn kernels.4 cups of chicken bone broth, or vegetable stock.1 can (13.5) organic, unsweetened coconut milk.2 Tbsps gluten-free flour, or Arrowroot powder.3 large russet potatoes, diced very small.3 medium carrots, diced into 1/4-inch cubes.Any type of milk works great here too…I really enjoy organic unsweetened coconut milk for this one, but cow’s milk, cream, or any nut milk totally works too! As with most soups, and chowders – they taste even better the next day, so double or triple your batch while you’re at it, and your future self will thank you! Stays great refrigerated for 3 days, or frozen for up to 2 months. Smaller shrimp can be left whole for this chowder. If they are really large shrimp, then chop them up into bite sized pieces. Pretty much everything made from scratch, and we’re really enjoying warm, creamy, and hearty meals like this one on the regular! This chowder is wonderful made with any size of shrimp you may have in your freezer (or whatever is on sale at the market!). Shrimp Corn Chowder🥣 Warm up those bellies with a DELICIOUS Shrimp Corn Chowder tonight! Frozen shrimp were on sale this past week at our local grocery store (my weekly menu is planned around what’s on sale!) so I stocked up the freezer and made a large pot of this Shrimp Chowder! Our family has been in “comfort food mode” most of this year.

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