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Jersey Corn and Shrimp Chowder

Jersey Corn and Shrimp Chowder

corn on the cob

In the Philadelphia region it seems that few vegetables are judged as seriously as the summer corn on the cob. Jersey corn is a particular favorite especially for picking up to and from the Jersey shore points. I’m not sure I’ve ever eaten summer corn on the cob when the quality and sweetness level wasn’t thoroughly discussed while eating. Seriously, almost as commonly as the weather.

potatoes and corn on the cob

While Jersey corn on the cob is a delicious favorite, it also makes a delicious Jersey Corn and Shrimp Chowder. Enjoy the seasonal sweet peak!

Jersey Corn and Shrimp Chowder

Yield: 4

Jersey Corn and Shrimp Chowder

Ingredients

  • 6 ears Jersey corn, shucked, rinsed of any remaining outer silk
  • good pinch sugar
  • 2 thick slices smoked bacon, snipped into one inch pieces
  • 2 tablespoons butter
  • 1 red onion, chopped
  • 2 stalks celery, sliced three quarters of inch thick
  • 2 carrots, peeled, sliced around three quarters of an inch thick
  • 2 cloves garlic, chopped
  • 5 medium sized potatoes, peeled, cubed
  • good pinch kosher salt, plus more to taste
  • 1 pound shrimp, peeled and de-veined, shrimp shells reserved
  • 4 1/2- 5 cups shrimp stock and some corn broth (directions & ingredients within the recipe below)
  • 1/2-3/4 cup half and half
  • 1/2 teaspoon smoked paprika
  • few grinds fresh cracked pepper

Instructions

  1. On high heat, boil 4 cups of water in a soup pot. When water is boiling, sprinkle a good pinch of sugar into the water. Drop in the corn on the cobs, cook for 3 minutes, turn off heat, let sit for one-minute then remove corn to a plate. Keep the corn water in the pot
  2. Once corn is cool to the touch scrape kernels from the cobs, transfer corn to a bowl and return the stripped cobs to the water. Cook cobs on medium heat until corn broth is reduced to half the amount, discard cobs, strain, set aside
  3. Refrigerate shrimp on a plate, covered with plastic wrap
  4. Place shrimp shells into a medium sized pan. Add in a halved onion, carrot, stalk of celery, a quartered tomato, half dozen peppercorns, 2 bay leaves and a cup of white wine. (If you don't have white wine, no worries, proceed with just water and the shrimp shell combination will still add lots of flavor. ) Pour 5 cups of water over the shrimp, vegetables and spices, cook on medium heat around twenty minutes until liquid is reduced. Strain shrimp stock, set aside
  5. In a large soup pot cook bacon until just crispy browned and grease is rendered
  6. Reduce temperature to very low heat, melt butter in the bacon grease then tumble in the carrots, celery, red onion, and garlic, cook for a few minutes until onion becomes translucent Add in the potatoes, stir through, sprinkle in the salt, stir. Cook mixture with potatoes another few minutes then pour in all of the shrimp stock which should cover the potatoes and vegetables, if needed, make up the difference by adding in a small amount of the corn broth, increase heat to medium high and cook until potatoes are just barely tender, reduce heat to medium low
  7. Add in the shrimp and corn kernels, cook for two minutes,
  8. Pour in the half and half, at this point if you prefer the soup thinner then add in a little more corn broth, if you like it thicker add in a little more half and half, simmer another few minutes
  9. Add in smoked paprika, stir
  10. Taste soup and check seasoning adding more salt to preference
  11. Grind pepper into soup pot, stir
  12. Ladle hot into bowls

Notes

Chowder will yield enough for 8 cups of soup or a hearty meal for 4 in bowls plus more depending on bowl size, extra corn broth may be frozen and is delicious used in preparing soups

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6 Comments

  1. Madeline Marr
    Posted July 31, 2018 at 8:41 pm | Permalink

    Sounds so good. I’ll have to make this recipe for Drew and Tracy when I have them over for dinner!

    • Posted August 2, 2018 at 8:37 am | Permalink

      Hello Madeline! Thanks so much for stopping by! I really enjoyed this soup, kind of old-fashioned and rustic with basic ingredients but the shrimp stock and a little corn broth really brings the flavor forth. You can add more or less creaminess to your desired taste. Enjoy!

  2. Posted August 1, 2018 at 8:54 pm | Permalink

    Great pictures and your Jersey Corn and Shrimp Chowder looks delicious, Peggy!

  3. Katie Erickson
    Posted August 3, 2018 at 4:37 pm | Permalink

    Hi Peggy
    This looks fabulous.
    Thank you for sharing.
    Katie

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.