|Spicy Shrimp Chowder|
The temperature dropped into the 40s here last night. In Florida, we consider that Arctic. Frigid weather (it was 53˚ when I went out this morning) requires fuzzy socks, spiking my hot tea with a little brandy and Spicy Shrimp Chowder. Sweet corn and shrimp balance smoky bacon and a little heat to create happiness in a bowl. I love this.
As with all of my recipes, I encourage you to take this and make it your own. I love spicy food. So, I used Ro-Tel Hot Tomatoes with Habaneros. You can have less heat by choosing Ro-Tel Original. If you prefer your dishes without any spiciness use Ro-Tel Mild. You could also add a chopped green pepper with the onions and garlic, but I found that using the Southwest style corn did the trick. Finally, if you want something lighter, skip the butter and the flour and thicken the chowder by adding a cornstarch mixture (2 tablespoons cold water/1 tablespoon cornstarch) with the potatoes.
I made this yesterday. This dish was amazing. I woke up in the middle of the night and had another bowl. I took a bowl of it with me to work. Truth be told. I would have eaten for dinner again tonight, but there wasn’t enough left for both of us and I didn’t want to share.
Servings: 4-8 (depending on how hungry you are)
Time: Active: 15 minutes; Cook: 35; Dinner in about an hour
Hardware: Measuring spoons and cups, a cutting board and knives, a soup pot, a can opener, a wooden spoon
- 4 pieces bacon
- 3 tablespoons butter
- 1 small onion (4 ounces or ½ cup)
- 2 cloves garlic
- 4 tablespoons flour
- 1 teaspoon cumin
- 1 tablespoon smoked paprika
- 7 cups chicken stock
- 2 teaspoons oregano
- 1 ½ pound potatoes
- 1-10-ounce can Ro-Tel tomatoes-drained and rinsed
- 10.8-ounce bag Southwest style steam in bag frozen corn (the kind with red and green peppers)
- 1-pound large shrimp (21-25 count) peeled and cleaned
- 1 cup half and half
- Salt & Pepper
- Garnish: Crumbled bacon, chopped pickled jalapeños, chopped green onions, parsley, croutons, and/or oyster crackers
- Peel the potatoes. Dice into 1-inch cubes. Chop the onions, garlic and bacon. Set aside.
- Melt the butter over medium heat in the soup pot. Add the chopped bacon, onions and garlic. Cook until the onions are soft (5-6 minutes).
- Add the flour, cumin and paprika. Stir until it is a paste the color of honey. Slowly add the stock, stirring the entire time. Bring to a low boil. Taste and adjust the salt. Add the oregano, potatoes, Ro-Tel and corn (frozen, straight from the bag.) Gently boil until the potatoes are tender. (20 minutes)
- Add the raw shrimp and lower the heat. Stir in the half and half. Simmer for 5 more minutes or until the shrimp are cooked through.
- Salt & pepper to taste. Serve warm.