Growing up, chowder always meant New England Clam Chowder. Over the last few years I've discovered quite a few delicious soups that fit into this category which usually denotes a thickened, chunky, milk based soup. This recipe was inspired by the spicy shrimp corn chowder on the menu at Taqueria Del Sol in Atlanta. I wasn't able to match their recipe, but I was pretty pleased with the result.
Prep Time: 15 minutes
Cook Time: 60 minutes
3 Cups Chicken Broth
3 Cups Milk
1 Pound Shrimp, peeled and chopped into chunks, reserving shrimp shells.
1 Large Sweet Onion, Chopped
3 Stalks Celery, with Greens, Chopped
2 Carrots, Chopped
1 Pound Red Potatoes
4 Cobs Corn, cut off the cob
1/2 Cup Cream
4 Sprigs of fresh Thyme, stems removed
1 Bay leaf
Kosher Salt
Ground Red Pepper
- Peel Shrimp.
- Boil Broth and Milk with shrimp shells.
- Meanwhile, sweat onion, celery, carrots, and potatoes with a little olive oil in a large soup pot.
- Strain shrimp shells from liquid, and add to vegetables when the onions are translucent.
- Add thyme and bay leaf.
- Bring to a boil, and simmer covered (but cracked open a little) for 40 minutes, or until potatoes and carrots are tender.
- Remove bay leaf. Using an immersion stick blender, blend soup until smooth.
- Add corn. Slowly simmer uncovered for 10 minutes, stirring every couple of minutes minutes.
- Add salt to taste, about 1/4 tsp of kosher salt at a time.
- Add ground red pepper to taste.
- Add shrimp, and simmer about two minutes. Be careful not to over-cook the shrimp.
- Stir in cream.
