Shrimp and Roasted Corn Chowder
- 4 ears corn, kernels cut from the cobs with the cobs reserved
- 1/2 pound shrimp peeled and deviend with the shells reserved
- 4 cups broth
- 4 slices smoked bacon, cut into one inch pieces
- 1 onion, diced
- 2 stalks celery, diced
- 1/2 red pepper, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 2 teaspoons smoked paprika
- 2 tablespoons flour
- 1 large stewing potato, cut into bite sized pieces
- 1/2 cup cream
- salt (or fish sauce), pepper and cayenne (or sriracha) to taste
- Produce
- Celery (2 stalks)
- Corn (4 ears)
- Garlic (2 cloves)
- Onion (1)
- Stewing potato, large (1)
- Thyme (1 teaspoon)
- Meat
- Bacon, smoked (4 slices)
- Canned Goods
- Broth (4 cups)
- Cooking & Baking
- Flour (2 tablespoons)
- Paprika, smoked (2 teaspoons)
- Red pepper (1/2)
- Salt (1)
- Pasta & Grains
- Shrimp peeled and deviend with the shells reserved (1/2 pound)
- Dairy
- Cream (1/2 cup)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published August 16, 2012 (6 months ago).
237 people saved this recipe.
