Red Shrimp Chowder With Corn Recipe

Name: Red Shrimp Chowder With Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
In a large pot set over medium heat, melt the butter and fry the bacon in it.
3
When the bacon is crisp, fish it out with a slotted spoon and set it aside.
4
Fry the onion, garlic, celery, fennel and carrots in the hot fat until softened, about 10 minutes.
5
Season with salt.
6
Strain the shrimp-flavored broth into the pot.
7
Add the corn kernels, potatoes, bay leaf and a pinch of red pepper flakes.
8
Bring to a boil, cover the pot, reduce the heat to low and simmer for 10 minutes.
9
Using the back of a wooden spoon, crush a third to a half of the potato chunks against the side of the pot.
10
Stir in the chopped tomatoes and juice, return to a boil and simmer for 10 minutes more.
11
Add the shrimp, stir well, taste and adjust the seasoning, adding salt, black pepper and more red pepper flakes to taste.
12
(The shrimp will cook from the heat of the soup.)
13
Ladle into bowls and sprinkle with the basil ribbons and some bacon.

732

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Red Shrimp Chowder With Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Shrimp Chowder With Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions