More comfort food. This dish was an instant smash when I made it this weekend.
This thing was the bomb. Recipe after the jump…
Lo’s Pimpin’ Shrimp ‘n’ Corn Chowder
1-1/2 pounds of fresh shrimp (cut shrimp in half)
6 strips of bacon, cooked and crumbled
1½ cups of corn (cut fresh from the cob, frozen, or from a can)
3½ cups of water
1 cup of milk
1 cup of heavy whipping cream
1 cup of chopped onion
1 cup of diced celery
4 scallions (green tops only) chopped
4 potatoes (cut into cubes)
1/3 cup sugar (the sugar brings out the sweetness of the corn)
½ tsp nutmeg
½ tsp thyme
½ tsp lemongrass
¼ tsp cayenne
Salt to taste (chowder should be a nice balance of salty and sweet)
Pepper to taste
2 chopped scallions (green tops only; to sprinkle on top of chowder when serving)
Combine everything except shrimp in a pot and cook on medium heat for about twenty minutes, stirring periodically. Turn heat down to medium low and cook for about twenty more minutes. Add shrimp and cook for another 6-7 minutes, stirring to make sure shrimp are covered by the chowder liquid and are thoroughly cooked.
Serve with crackers or crusty Italian or French bread. Sprinkle chopped scallions on top of chowder when serving.