Cold water shrimp chowder with corn
Prep: 10 Mins
Cook: 25 Mins
Serves: 4-6
INGREDIENTS
- 454 g Olivia cold water shrimp, thawed and well drained
- 6 thick bacon slices cut into 1/2-inch pieces
- 15 ml unsalted butter
- 4 small green onions, thinly sliced, with white and green parts divided
- 2 stalks of celery, finely diced
- 2 garlic cloves, chopped
- 30 ml all-purpose flour
- 625 ml skimmed milk
- 250 ml frozen corn kernels
- 15 oz creamed corn
- 1 ml ground cayenne pepper, more to taste
- 5 ml chopped fresh thyme
- 85ml 15% cooking cream
- Salt and pepper
- Hot sauce optional for serving
- 1 lb Olivia cold water shrimp, thawed and well drained
- 6 thick bacon slices cut into 1/2-inch pieces
- 1 tbsp unsalted butter
- 4 small green onions, thinly sliced, with white and green parts divided
- 2 stalks of celery, finely diced
- 2 garlic cloves, chopped
- 2 tbsps all-purpose flour
- 2 1/2 cups skimmed milk
- 1 cup frozen corn kernels
- 1 can creamed corn
- 1/4 tsp ground cayenne pepper, more to taste
- 1 tsp chopped fresh thyme
- 1/3 cup 15% cooking cream
- Salt and pepper
- Hot sauce optional for serving
TO MAKE
- Thaw and dry the cold water shrimp and salmon separately in paper towels to remove excess moisture.
- Cook bacon in a large, deep saucepan over medium heat until crisp, about 6 minutes. Using a skimmer, remove bacon from pan and transfer to a paper towel-lined plate. Dry lightly and set aside for service. Throw everything but 1 tablespoon of bacon fat.
- Add the butter to the pan and let it melt. Set aside ¼ cup (60 mL) sliced green onion tops for serving, then add remaining green onion. Add the celery. Cook, stirring occasionally, until the vegetables are tender, about 3 minutes, then stir in the garlic, salt and black pepper. Cook until garlic is fragrant, about 30 seconds.
- Sprinkle the flour on top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the milk, stirring vigorously to obtain a smooth texture.
- Pour in the rest of the milk, then add the corn kernels, creamed corn and cayenne pepper. Stir and bring to a gentle boil. Simmer until thickened, about 5 minutes. Stir in the shrimp and remove from the heat. Note that cold water shrimp should not be cooked but reheated.
- Stir in the thyme and 15% cooking cream. Serve hot, sprinkled with reserved bacon, add sliced green onions and a dash or two of hot sauce of your choice.