Corn and Shrimp Chowder

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Corn and Shrimp Chowder

 

Corn and Shrimp Chowder

 

Yields: 6 Servings

Ingredients:

  • 4 cups vegetable stock
  • 2 cups seafood stock
  • 1 pound large shrimp, shelled and deveined, shells reserved
  • 3 ears of corn—shucked, kernels cut off and cobs reserved
  • 1/2 teaspoon celery seeds
  • 1 teaspoon fennel seeds
  • 1 stick unsalted butter, cut into tablespoons
  • 1 large red bell pepper, diced
  • 1 large yellow onion, diced
  • 3 celery ribs, diced
  • 2 large red potatoes, diced
  • 32 ounces heavy cream
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 green onions, chopped , for garnish
  • Buttered sourdough toast, for serving, optional

 

Preparation:

In a large emerald lined cast iron Dutch oven bring the stock to a boil with the shrimp shells and corn cobs. Cover and simmer for 30 minutes. Remove the cobs. Strain the stock through a fine sieve into a large, glass bowl. Wipe out the Dutch oven.

Corn and Shrimp Chowder   Corn and Shrimp Chowder

In a small skillet, toast the celery and fennel seeds over moderately high heat until fragrant and starting to pop, about 45 seconds. Let cool completely. 

Corn and Shrimp Chowder   Corn and Shrimp Chowder

In a spice grinder or mortar, grind or crush the seeds to a powder.

Corn and Shrimp Chowder

In the Dutch oven, melt the butter over moderately high heat.

Corn and Shrimp Chowder

Add the red pepper, onion, celery and cook until they begin to soften, about 2 minutes.

Corn and Shrimp Chowder   Corn and Shrimp Chowder

Add the ground fennel and celery seeds and cook for 1 minute.

Corn and Shrimp Chowder   Corn and Shrimp Chowder

Add the potatoes and stock and bring to a boil. Cover and simmer until the potatoes are tender, about 8 minutes. Remove from the heat.

Corn and Shrimp Chowder   Corn and Shrimp Chowder

Stir in the heavy cream shrimp and corn kernels. Bring to a simmer over moderate heat; immediately reduce the heat to low and simmer gently until the shrimp are white throughout, about 3 minutes.

Corn and Shrimp Chowder   Corn and Shrimp Chowder

Ladle the chowder into bowls and garnish with green onions. Serve with buttered sourdough toast, optional.

Corn and Shrimp Chowder

 

Tools Used: 

 

 

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Print

Corn and Shrimp Chowder

Corn and Shrimp Chowder
  • Author: Foodiemadesimple
  • Yield: 6 Servings

Ingredients

  • 4 cups vegetable stock
  • 2 cups seafood stock
  • 1 pound large shrimp, shelled and deveined, shells reserved
  • 3 ears of corn—shucked, kernels cut off and cobs reserved
  • 1/2 teaspoon celery seeds
  • 1 teaspoon fennel seeds
  • 1 stick unsalted butter, cut into tablespoons
  • 1 large red bell pepper, diced
  • 1 large yellow onion, diced
  • 3 celery ribs, diced
  • 2 large red potatoes, diced
  • 32 ounces heavy cream
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 green onions, chopped , for garnish
  • Buttered sourdough toast, for serving, optional

Instructions

In a large emerald lined cast iron Dutch oven bring the stock to a boil with the shrimp shells and corn cobs. Cover and simmer for 30 minutes. Remove the cobs. Strain the stock through a fine sieve into a large, glass bowl. Wipe out the Dutch oven.

In a small skillet, toast the celery and fennel seeds over moderately high heat until fragrant and starting to pop, about 45 seconds. Let cool completely. In a spice grinder or mortar, grind or crush the seeds to a powder.

In the Dutch oven, melt the butter over moderately high heat. Add the red pepper, onion, celery and cook until they begin to soften, about 2 minutes.

Add the ground fennel and celery seeds and cook for 1 minute.

Add the potatoes and stock and bring to a boil. Cover and simmer until the potatoes are tender, about 8 minutes. Remove from the heat.

Stir in the heavy cream shrimp and corn kernels. Bring to a simmer over moderate heat; immediately reduce the heat to low and simmer gently until the shrimp are white throughout, about 3 minutes.

Nutrition

  • Serving Size: 6
  • Calories: 916
  • Sugar: 8.3g
  • Sodium: 877mg
  • Fat: 73.1g
  • Saturated Fat: 44.9g
  • Trans Fat: 0g
  • Carbohydrates: 46.7g
  • Fiber: 5.6g
  • Protein: 24.8g
  • Cholesterol: 356mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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