Smoked Shrimp & Corn Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: o 1 pound smoked shrimp (smoked for 30-60 minutes at 300ºF)
o 2 tablespoons butter or extra virgin olive oil
o 2 shallots or small red onion, finely chopped
o 2 leeks, trimmed, thoroughly washed, shaken dry and thinly sliced
o 4 red new potatoes, scrubbed and quartered
o 2 sprigs fresh thyme, plus thyme leaves for serving
o 1 bay leaf
o salt and freshly ground black pepper
o 4 cups low-sodium store-bought chicken or fish stock
o 1 cup heavy cream
o 1 cup corn kernels (2 ears), preferably smoked like the shrimp
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Directions: |
Directions:• Shell and coarsely chop the shrimp. Smoke in smoker.
• Melt the butter in large, heavy saucepan. Add shallots and leeks and cook over medium heat until soft and translucent, stirring often (about 3 minutes)
• Increase the heat to high and add potatoes, bay leaf, and thyme sprigs. Cook
until potatoes are browned and crisp, stirring often (about 5 minutes). Season
well with salt and pepper.
• Stir in the chicken or fish stock and simmer over medium heat until the potatoes are tender (about 10 minutes).
• Stir in the smoked shrimp and cream and simmer until the soup is richly flavored (about 5-10 minutes more).
• Stir in corn kernels for the last three minutes.
• Correct the seasoning by adding salt and pepper to taste. Remove and discard the thyme stalks and bay leaf.
• Serve with a few thyme leaves (optional) |
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Number Of
Servings: |
Number Of
Servings:8 as starter or 4 as light main course |
Personal
Notes: |
Personal
Notes: This recipe is one of Steven Raichlen’s BarbecueBible.com. We are a fan of Raiclen’s TV show and this is one I can actually reproduce without having a $1000 smoker. I have a stove-top smoker that does a perfect job. It is fast and fun to use. The chowder is great served with crusty French bread to soak up all the flavors.
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