Cooking with Shrimp
I love cooking with shrimp because it cooks so fast and it is such a great low-fat source of protein. However, because it cooks so fast you need to be a little careful. Shrimp goes from fantastic to terrible if it is cooked too long. This delicious corn and shrimp chowder answers both of these questions in the most belly-warming way. We swap the bacon for some butter, and we toss some raw shrimp in at the end. These simple swaps create a whole new soup you will fall head over heels for.
Allow the flour to cook a little. If you skip this step, sometimes people can taste the flour in the final recipe, which is not great.Make sure the butter and flour fully combine. You should not see any streaks of white.Add the liquid slowly. By initially allowing the roux to fully absorb the liquid before adding more, you let the roux do its work. If you toss in all the liquid at once, the creaminess factor will suffer. That being said, you don’t need to spend an hour on this. In this recipe, you should be able to add all the stock within a minute or two.
Frozen corn, on the other hand, is fully cooked and therefore gets added at the end. That being said, I promised you a soup you can make all year long, and I deliver. This soup will absolutely work and still be delicious with frozen corn. Use frozen corn rather than not making it, you will still be very happy. When you are making a recipe that calls for shrimp, it is much more important to pay attention to what is happening on your stovetop rather than the length of cooking time called for in the recipe. Once a shrimp begins to turn pink and curl in, it is really almost done cooking and at the most needs about 30 more seconds. If you are working with frozen shrimp – which is a great option for those of us in land locked states – pay attention to what the packaging says about thawing. Many suggest placing the shrimp under cold running water for 20 minutes to thaw it. This is a trick I love and often use that time to prep other ingredients.
What to Serve with Shrimp and Corn Chowder
Dinner Rolls: These fantastic rolls are only one hour start to finish with a lot of down time. Perfect for making alongside this soup.Easy Arugula Salad: Super light and quick to make, this is an ideal side for any soup.Bacon Wrapped Asparagus: This is such an easy side, but looks super fancy.
If you make this delicious Shrimp and Corn Chowder recipe or any of my other recipes, please leave me a comment and let me know what you think. Garlic only needs about 30 seconds to cook. You can tell it is done because your whole kitchen will smell fantastic. If it continues cooking past this point – even for another 30 seconds – it will burn. If this should happen to you, I suggest that you start the recipe over. While I hate wasting ingredients, garlic is typically sauted at the start of a recipe. In this case you will be tossing a little butter and one onion. This is so much better than continuing with a recipe and ending up with a soup that tastes like burnt garlic. When you start over, make sure to completely wash the pot you were cooking with before beginning again.
