| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1 lime
- 1 pound baby shrimp, shelled and deveined
- 2 cups fresh corn kernels (from about 4 ears) or thawed frozen corn kernels (do not use canned corn)
- 1/4 cup vegetable oil
- 1/2 cup chopped raw bacon
- 1 red onion, diced
- 1/2 cup celery, finely diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 6 cloves garlic, minced
- 1/2 cup all-purpose flour
- 2 cups (1 pint) heavy cream
- 6 cups chicken stock
- 1/2 pound red bliss potatoes, diced
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh parsley leaves
- 1/4 teaspoon cayenne pepper
- 1 bunch scallions, chopped
- Oyster crackers, as an accompaniment
Instructions
- Squeeze lime juice over shrimp placed in a bowl. Add lime skin to bowl, stir to coat, cover and refrigerate for up to 1 hour.
- Preheat oven to 375 degrees F. On a baking sheet, coat corn kernels with oil and roast for about 5 to 10 minutes.
- Heat oil in a heavy bottomed pan over low heat, and cook bacon until crisp. Add onions and celery and cook for 5 minutes without browning. Add green bell pepper, red bell pepper, garlic and roasted corn and cook for another 5 minutes. Stir in flour to thicken and cook for 6 to 8 minutes, keeping heat low.
- Add cream, chicken stock and potatoes and let cook until potatoes are soft, about 20 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot.
- Remove shrimp from marinade and discard liquid. When potatoes are soft, stir in shrimp, lime juice, fresh chopped parsley, and cayenne pepper and cook until shrimp are pink and just cooked through. Spoon into soup bowls and top with scallions. Serve with oyster crackers.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 534 |
| Total Fat | 35 g |
| Saturated Fat | 16 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 22 g |
| Cholesterol | 183 mg |
| Sodium | 408 mg |
Reviews
Yum! The consistency seemed a bit thin for me, but at the end, it all came together and thickened up. love the flavor combo. The lime is delish.
Because I love cooking
Huh, I was so excited while preparing this dish because there are so many good reviews and five stars but I am a bit disappointed with the end result. It has no taste, except lime. I was surprised that there was no salt or pepper in the recipe but I figured the bacon would be salty and there was a lot of garlic so that would add flavor, no problem. Wrong, the only flavor that came through was the lime. I added a bunch of salt and pepper and it was much better tasting but considering all the prep work, I won’t make it again.
his ia absolutely a favorite dish of mine. I enjoy making it and i enjoy eating it. During the fall and winter, this this chowder warms the soul. Not only will I make it again but I will make it again about 5 or 6 times before spring.
This chowder is so good. I bought one pound of shrimp and was going to divide the shrimp and make 4 different recipies. After making this I didn’t want to make the other recipies. I just made a second batch and made half with chicken because my husband and daughter are allergic to shellfish. It is wonderful even with chicken. It is going to be chilly tonight and this will be perfect.
Made it for the first time tonight. Used half and half and added the broth I made from the shrimp shells for extra oomph. Also doubled the corn as I had a number of fresh ears. Loved it and will absolutely make it again!
This is absolutely delicious! I have been making this chowder for over 2 years and my family and guests always rave about it. I use frozen corn and toss with olive oil, salt and pepper and roast for about 25 minutes to save time (at 350 degrees. Also, I use 2 pounds of shrimp and more potatoes. The recipe doubles nicely for a large party…just double everything and use 3-4 lbs of shrimp. One of my family’s favorites!
Add me to the list of “crazy about this dish” reviewers. My “meat and potatoes” brother-in-law couldn’t stop talking about it. I’ll be making this dish regularly. The only thing I have to add is that it is OK to use larger shrimp, say, 22-25 count. Just cut them into two or three chunks before cooking.
Absolutely great recipe! It was my first corn chowder, and the whole family enjoyed it. My 6 year old daughter asked me to pack it to school next day. Surprising it was to me!
Because of so many ingredients, you have to be well prepared to fit into the cooking time.
Just got done making this and it is sooo delicious and flavorful. I followed the recipe exactly as written. Highly recommend.