Roasted Corn and Shrimp Chowder

Posted at 5:33 PM, Aug 20, 2020
and last updated 2020-08-20 19:33:32-04


4 ears of corn, kernels removed and cobs reserved

½ lb. shrimp, peeled and deveined with the shells reserved

4 thick slices bacon, chopped

1 onion, diced

2 stalks celery, diced

½ red bell pepper, diced

1 tbsp. garlic, minced

½ tsp. dried thyme

2 tsp. smoked paprika

¼ c. flour

1 ½ c. red potato, diced

½ c. cream

½ tsp. salt

½ tsp. pepper


Add the broth, corn cobs, and shrimp shells to a pot and bring to a boil. Reduce the heat and simmer, covered 20-30 minutes. Strain and reserve the liquid.

In a large pot over med-high heat, cook the bacon until its crispy. Remove the bacon and drain on a paper towel leaving the bacon fat in the pan.

Add the corn and let it sit unstirred until it starts to slightly char about 8 minutes. Stir and cook another 5 minutes or so. Reduce the heat to medium and add the onion, celery, and red bell pepper and cook 5 min. Add the garlic, thyme, paprika, salt and pepper and cook an additional minute.

Sprinkle on the flour and cook 1 minute. Add the reserved broth and potato, bring to a simmer and cook 10-15 minutes or until the potatoes are tender. Add the cream and shrimp and cook 2-4 minutes or until the shrimps are cooked. Stir in the reserved bacon and serve warm.