Wild Georgia Shrimp & Summer Corn Chowder

wpid-img_20140817_172702.jpg

Wild Georgia Shrimp & Summer Corn Chowder

All summer I’ve been wanting to make Shrimp and Corn Chowder, and today, I did it. Aside from peeling the potatoes and shucking the corn, the recipe requires little to no effort other than stirring and simmering. Pour yourself a glass of Chardonnay, turn on some good music and settle into your kitchen. For me, eating a meal like this with vegetables that are in season and locally sourced, is ultimately satisfying. Some recipes suggest frozen potatoes and corn, but I find I appreciate the meal so much more when I’ve worked a little to make it happen. The crunch of summer’s sweet corn with salty bacon and starchy potatoes come together in complete harmony with wild Georgia plump shrimp. Creamy and pleasing to the eye with great texture, this dish epitomizes Some Kinda Good!

wpid-0817141615.jpg
Potatoes simmer on the stove top with sweet corn, celery, Vidalia onions, green onions and herbs.

Ingredients

  • 3 slices of hardwood smoked bacon
  • 2 stalks celery, thinly sliced
  • 2 bunches of green onions, chopped
  • 1/2 medium Vidalia onion, chopped
  • 2 large baked potatoes, peeled and diced
  • 3 ears of fresh, summer corn, sliced off the cob
  • 3 sprigs lemon thyme
  • 2 bay leaves
  • Kosher salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 1 quart 2% milk
  • 1 pound medium shrimp, peeled and deveined
  • Old Bay, for seasoning shrimp

Directions

In a large skillet with a high rim, cook bacon on medium-high heat. Remove the bacon, but leave the grease. Stir in the celery, green onions and Vidalia onions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Discard the thyme sprigs and bay leaves.

Season the shrimp with Old Bay. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. Divide among bowls and sprinkle with green onion and chopped bacon. Serve with Italian bread.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s