Place the shrimp shells and tails, and the cobs (milked with the back of a knife) into a pot with the chicken broth. Peel, clean and tail your shrimp and cut the corn from the cobs. I will happily be on the receiving end of that! So, we've been not only eating it from the cob, but slicing it off to make creamed corn and casseroles and soup! She said she couldn't look at another cob for awhile. The other day, with a dozen and a half ears waiting to be eaten, my neighbor handed a huge brown bag over the fence.and it was filled to the rim with more corn. Preferably under the broiler (just something about that smoky, charred taste), but occasionally steamed or simmered. While the whole family prefers it over an open fire or on the grill, there are times when we cook it inside, as well. But it's so much more fun to go typewriter on a few good cobs. I do think it's kind of fun to break out the knife and shear sheets of corn from the cob, though. My youngest is experiencing that right now. I can still remember how distraught I was when I was able to eat it because my teeth were either too loose or missing altogether.
I've been a corn on the cob fiend ever since I was able to pick it up with my own two hands. I actually look forward to my wazoo overflowing about this time every year. I was using relatively large shrimp, so without the snipping there tended to be a lot of expanse of soup in between shrimps.I'm not complaining, but I seem to have cobs of corn coming out the wazoo. Also added a fair amount of salt/pepper, and for serving to small kids, snipped the shrimp into smaller pieces. The only other change I made was that because our immersion blender is wimpy, I pureed 2/3 or so of the soup in a Vitamix-I tried to leave potato bits unpureed so it would have a more chowdery mouthfeel though. Did not have Cajun seasoning on hand so used a mix of 1.5 t Trader Joe's 21 Seasoning Salute + 0.5 t smoked paprika. This may be the first time I've ever tried a recipe with no prior votes, but I went ahead because 1) the ingredients sounded promising and 2) it's compliant with Orthodox fasting rules for DH (no meat, dairy, or fish, though shellfish are allowed). DH, toddler, and 1st grader all loved it-even my teenaged stepdaughter (who generally dislikes seafood) liked it! made this for lunch today and it's scrumptious. No reviews at all on this recipe so I thought I'd better leave one.
Tip: use sweet potatoes instead of white potatoes for even more nutrition. The potatoes and corn bring a starch to the broth that eliminates the need for any flour or thickener. Speaking of toasting spices in dishes, have you tried my Chicken Tikki Masala? SOO flavorful, easy, and fast! You'll love it!ĭiced potatoes, frozen sweet corn, and veggie broth create a beautiful base for this chowder. Tip: if you don't have cajun seasoning, Old Bay seasoning will work great! The best part is the bits that stick to the pan and then come off in the broth, later. Most soups with only a few spices benefit from having the spices toasted for a minute or so to deepen their flavor. If you do, add it into the pot at the very end of the recipe and skip putting it into the oil in the beginning of this recipe or you will get gummy shrimp. Be sure it is deveined and the tail is removed (eYES, you can use pre-cooked shrimp. Uncooked frozen shrimp (that you have thawed and rinsed) is best for this.
A bisque, on the other hand, is smooth and creamy with little to no chunks.Ĭooking the shrimp and corn and then removing them from the pan while you finish the soup helps create perfectly cooked shrimp, sweet and firm corn, and a creamy chowder base. Join Soup Mania What makes a chowder a chowder?Ī chowder, unlike a bisque, is usually made from milk or cream and thick and chunky with bits of potato, veggies, and meat (in our chowder the texture comes from corn and shrimp, the milk from coconut milk).
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