Creamy Shrimp & Corn Chowder

Описание: Creamy Shrimp & Corn Chowder | Easy One-Pot Comfort Food Recipe

1 lb 16/20 Jumbo Shrimp Deveined, Shell and Tail On
1 Large Rib Celery Diced
1 Medium Carrot Peeled and Diced
½ Medium Yellow Onion Diced
½ lb Russet Potatoes Diced
3 Ears Sweet Corn Kernels Removed
2 Sprigs Fresh Rosemary Minced
3 Sprigs Fresh Thyme Minced
4 Garlic Cloves Minced
3 Tbsp All-Purpose Flour
3 Tbsp Salted Butter
2 cups Half and Half
½ cup Dry White Wine
½ tsp Whole Black Peppercorns
2 Bay Leaves
2 Tbsp Freshly Squeezed Lemon Juice
2 Tbsp Extra Virgin Olive Oil
Kosher Salt and Black Pepper to Taste
Directions
Make the Stock: Remove shells and tails from shrimp; chop the shrimp meat and set aside. Place shells, bay leaves, peppercorns, and a pinch of salt in a pot with 1 qt cold water. Bring to a light boil, then reduce to low and simmer 10 minutes. Strain and reserve.


Build the Base: In a 6-qt Dutch oven, heat olive oil and butter over medium-high. When the butter begins to brown, add onion and cook until lightly caramelized. Add celery, carrot, rosemary, thyme, and garlic. Cook 5 minutes, stirring often.


Thicken: Reduce heat to medium, add flour, and stir constantly for 3 minutes until golden. Pour in the wine, stir, and cook 1 minute more.


Combine: Strain shrimp stock into the pot. Add shrimp, potatoes, corn, half & half, lemon juice, salt, and pepper. Stir well.


Simmer: Bring to a light boil, then immediately lower to a gentle simmer. Cook for about 20 minutes, stirring occasionally, until potatoes are tender and shrimp are infused with flavor.


Serve: Adjust seasoning and serve hot with crusty bread.

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