Shrimp & Corn Chowder

photo 2-191

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

As regular readers know, I love soup. It is warm, comforting, and in most cases a complete meal that you can put on the table quickly. This shrimp and corn chowder that I adapted from a Three Many Cooks recipe is no exception. The original recipe called for using homemade lobster and clam broths as the soup base. This is fine if you happen to have lobster shells on hand but if you don’t feel free to substitute a mild vegetable broth instead. It is just more practical and no one will be the wiser. If you can find shrimp that have been peeled and deveined, use them and you will save even more time. Add some crusty bread, a green salad and a glass of crisp white wine and dinner is ready.

SHRIMP & CORN CHOWDER

6 slices thick cut bacon, cut into 1 inch pieces

1 large white onion, diced

1/4 cup all-purpose flour

1 quart mild tasting vegetable broth

1 cup water

3 red potatoes, scrubbed, (peeled if desired) and diced

1 cup fresh, frozen, or canned corn

1 teaspoon dried thyme

1 pound large shrimp, peeled and deveined

1 cup heavy cream

1/4 dry sherry

Salt & pepper to taste

2 tablespoons fresh parsley, minced

  • Fry the bacon in a large heavy soup pot set over medium heat until it is crisp, about 5 minutes.
  • Add the onions and continue to saute until the onions are soft and opaque, about 5 minutes.
  • Whisk in the flour and stirring constantly, cook until it is lightly browned, about 1 minute.
  • Gradually whisk in the broth and water.
  • Add the potatoes and thyme and simmer until the potatoes are tender, about 5 minutes.
  • Add the corn, cream, and sherry. Raise the temperature to medium-high and cook until the soup simmers
  • Remove from the heat and stir in the shrimp, salt, and pepper.
  • Cover the pot and let stand until the shrimp turn opaque.
  • Stir, adjust the seasonings and serve.

Serves 4-6

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