Shrimp And Corn Chowder With Garlic Croutons Recipe

Name: Shrimp And Corn Chowder With Garlic Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Twelve 1/2-inch-thick slices Italian or French bread; 1 1/2 tablespoons extra-virgin olive oil; 2 garlic cloves, 1 halved and 1 minced; 1 teaspoon unsalted butter; 2 slices bacon, finely diced; 1 cup corn kernels; 2 large scallions, thinly sliced crosswise; Scant 1/2 teaspoon crushed red pepper; 3 tablespoons all-purpose flour; 1 1/2 cups bottled clam juice (12 ounces); 1 1/2 cups water; 1/4 cup heavy cream; Kosher salt and freshly ground black pepper; 1 1/4 pounds shelled and deveined large shrimp, cut crosswise into 1/2-inch pieces; 1 tablespoon dry vermouth (optional)

Servings: persons

Twelve 1/2-inch-thick slices Italian or French bread
1 1/2 tablespoons extra-virgin olive oil
2 garlic cloves, 1 halved and 1 minced
1 teaspoon unsalted butter
2 slices bacon, finely diced
1 cup corn kernels
2 large scallions, thinly sliced crosswise
Scant 1/2 teaspoon crushed red pepper
3 tablespoons all-purpose flour
1 1/2 cups bottled clam juice (12 ounces)
1 1/2 cups water
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
1 1/4 pounds shelled and deveined large shrimp, cut crosswise into 1/2-inch pieces
1 tablespoon dry vermouth (optional)

1
Preheat the broiler. Brush both sides of the bread with the olive oil and arrange on a baking sheet. Broil the bread slices about 10 inches from the heat for about 3 minutes, until golden on both sides. Rub the croutons with the halved garlic clove.
2
Melt the butter in a large, heavy saucepan. Add the bacon and cook over moderately high heat until browned, about 4 minutes. Add the minced garlic, corn, scallions and crushed red pepper and cook over moderately high heat, stirring frequently, until the corn is crisp-tender, about 5 minutes.
3
Stir in the flour and cook for 1 minute, until everything is coated. Add the clam juice, water and heavy cream and cook, stirring, until slightly thickened, about 4 minutes. Season with salt and pepper. Add the shrimp and simmer until just pink and cooked through, 3 to 4 minutes. Stir in the vermouth.
4
Put the croutons in deep bowls, spoon the shrimp and corn chowder on top and serve.

499

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: Twelve 1/2-inch-thick slices Italian or French bread, 1 1/2 tablespoons extra-virgin olive oil, 2 garlic cloves, 1 halved and 1 minced, 1 teaspoon unsalted butter, and more.

Yes, Shrimp And Corn Chowder With Garlic Croutons 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!

Shrimp And Corn Chowder With Garlic Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions