Don’t do what I did. I forgot my ingredient card for my chowder. Corn Chowder….with shrimp. Who does that? I have this terrible problem of forgetting something important when making a recipe. This time it was a main ingredient. I have wanted to make Corn Chowder With Shrimp for quiet awhile. I waited until corn season, and then forgot the fresh corn. I just simply had everything, but forgot the corn. Good thing I had some TJs frozen fire roasted corn. The next time I make this chowder and I definitely will, I will remember the fresh corn and I will make it in two stages.
Stage one – I will small dice the bacon and cook until crisp. Remove and drain on a paper towel; set aside in a container for garnishing. Pour off all but a tablespoon of fat. No one needs to eat bacon grease, you just need the bacon fond; a little olive oil, it is better for you. Dice and sauté the vegetables, then add the spices. Add the flour and cook off the rawness or your chowder will taste like wallpaper paste. Then add the stock. Add the potatoes, when soft, add in the half & half and the corn – hold the shrimp or fish. Wait to add the shrimp. Once you add the shrimp the clock is ticking.
Stage two – Now if you are not in a hurry, cool and refrigerate. Tomorrow bring to simmer and add the shrimp. I divided my chowder because it made too much. I jarred half and added shrimp to the remaining. It was so good. I had it again the next day. I warmed it up and added the shrimp. The flavor had blended so perfectly. It was better the second day. Not bragging people, but it was over the top.
I did not use the recommended amount of garlic and I only used half of the cayenne. If after you have tasted it and you think it needs more go ahead. I want just a hint. I did not want to unbalance my chowder. Some recipes suggest cream, but I used half & half. It makes it rich, but not too rich. Garnish with the crisped bacon and parsley.
Be sure to taste for seasoning. I saw on tv that Chef Daniel Boulud said the hardest part of training a chef is teaching him how much salt is required to perfect a dish. He said if you learn to season properly you will be a good chef.
I borrowed this recipe from RR, but I made some changes. I used olive oil. I added red bell peppers, and shrimp. I did not use the amount of corn or garlic, and I used no chives, canola, or fish.
- 1 tablespoon canola oil – I used olive oil
- 4 ounces smoky bacon, diced
- 2 to 3 ribs celery with leafy tops, small dice
- 1 large onion, small dice
- 1 small red bell pepper – small dice
- 3 to 4 cloves finely diced – I used one.
- 1 starchy potato, peeled and small dice
- 1 large fresh bay leaf – I did not use
- 2 tablespoons fresh thyme, chopped - I did not use
- ½ teaspoon cayenne pepper – I used ¼ teaspoon
- 1 teaspoon dry mustard
- Salt and pepper
- 3 tablespoons flour
- 1 quart chicken stock
- 3 cups whole milk or half-n-half
- 1 bag, about 3 cups, frozen fire-roasted corn kernels or when in season, 3 ears grilled corn on the cob, scraped – I only used 1 ½ cups.
- 1 pound skinless black cod or any sustainable white fish, cut into bite-sized chunks – I used shrimp.
- Chopped chives and parsley, for garnish
- Mise en place ~ Gather ingredients.
- Heat a soup pot over medium-high heat with a turn of the pan of canola oil.
- Add bacon; cook to crisp.
- Add red bell pepper, celery, onions, garlic; sauté until soft.
- Add bay leaf, thyme, cayenne, dry mustard, salt and pepper. Cook partially covered to soften, 7-8 minutes.
- Stir in flour and cook 1-2 minutes.
- Add stock and potato. Cook until potato and vegetable are tender.
- If you want you can stop and store for dinner tomorrow.
- Or add milk, and corn; simmer to thicken.
- Add fish or shrimp; cook 3-4 minutes more.
- Adjust seasoning.
I am taking this to
Great looking chowder and so full of flavor. Chef Boulud is right about tasting as you cook. So many people don’t and the end result of their food gives them away.
If it makes you feel any better, I’ve forgotten main ingredients too, mainly when they are to be added at the last moment, such as the clams in spaghetti with clam sauce. Now I write myself a note and place it in a prominent place so I won’t forget. I have been forgetting things more lately and blaming it on old age, but now that I find that I am not alone, I feel much better. Have a good week.
Sam
Sam, I would blame it on age, but I did this when I was young. I thought I had the fix until I forgot my ingredient card. Part of it is our market is crazy busy so it gets noisy and it becomes easy to be distracted. I try to go very early or very late to avoid this. I started feeling better when Ina Garten confessed that she made lobster, but everyone was having such a good time with all the food and friends that she only remembered when Jeffrey mentioned the next day he did not remember having lobster. She forgot it in the oven and never served it.
Hi Madonna!
Thanks so much for coming by!
Your comment made me laugh. The photo you commented on is one from tomorrow’s post . . . home-made chicken stock :0) I hope you come by again to see it.
Your recipe for corn chowder shrimp sounds delicious. My husband isn’t a fan of corn, BUT he loves shrimp . . . so maybe he would try it :0)
With cooler temps coming soon . . . I think this chowder would taste amazing!
Have a wonderful week!
Suzanne
Make him some chicken soup and save the chowder for the corn lovers. With all the good food no one should have to eat something they are not fond of. I will be checking out your chicken stock.
M.
looks delicious. Pinned. This is what cold weather is made for 🙂
Thanks for sharing
Michelle, I think you will like it. The hardest part about is the dicing of the vegetables. I actually like that part, but it does take some time.
Thank you for stopping by.
Madonna
I just came back from the beach and this would be a great way to make my vacation last a little longer! ;-)…hugs…Debbie
Now we are starting to cool down a little chowder sounded good. After a trip to the beach it would be perfect. Thanks for stopping by Debbie.
It’s a rainy day here in Carolina and this would be a perfect dinner. I love that is could be made year round with frozen corn. It looks scrumptious!
Chris, this is some good chowder, especially on day two. I hope you will make it. I would trade you a big-o-pot of it for your rain.
This sounds perfect with the shrimp, Madonna! I love the changes that you made…no fish for me, just the shrimp. I really have to tell you that I love TJ’s Fire Roasted Corn, and I’d be happy using that. I can’t wait to try this soup out. It sounds warm and comforting.
Kitty, TJ’s corn really is good. I have kept a stock in the freezer for a little Mexican food. It is pretty flavorful. The chowder is pretty flexible. Put what you like in it. What I liked was the foundation of the recipe is good and you can adapt it to your liking.
The pictures are making me hungry! A wonderful recipe, Madonna!
Michael, I hope you will give it a try. Put your own take on it. I found it to be very adaptable. So good on the second day.
Looks so good! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
This looks so good! I’m drooling right now. Pinned. We had so much fun partying with you at our last party. We hope to see you tonight’s party at 7 pm. We love to see what you have been working on! http://loulougirls.blogspot.com/
Happy Monday! Lou Lou Girls
Your Corn Chowder with Shrimp is a dish that we would just love. Thanks so much for sharing this awesome recipe with Full Plate Thursday and hope to see you real soon!
Miz Helen