Winter Shrimp Chowder with Corn Relish

Winter Shrimp Chowder with Corn Relish

Winter Shrimp Chowder with Corn Relish

Posted by Chef Don King, Culinary Market Specialist


Winter perfection! This creamy, one-pot chowder is quick and easy to make! Smoky, sweet, and loaded with juicy shrimp, golden corn, and bacon topped with tangy Corn Relish!


6 slices thick-cut bacon, cut into half inch pieces

1 tablespoon unsalted butter

4 small green onions, thinly sliced, with white and green parts divided

2 stalks celery, diced (about 1/2 cup)

4 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons all-purpose flour

2 2/3 cups whole milk

1 1/2 cups fresh or frozen corn kernels (about 3 ears if using fresh)

1 can cream-style corn (15 oz.)

1/4 teaspoon ground cayenne pepper, plus additional to taste

1 pound frozen peeled and deveined shrimp, any size you like, thawed

1 teaspoon chopped fresh thyme

1 teaspoon seafood seasoning, like Old Bay

1/3 cup half-and-half

1 cup  Jake & Amos Corn Relish

Hot sauce, optional for serving 

  1. Cook the bacon in a Dutch oven or large, deep saucepan over medium heat until crisp, about 6 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon bacon fat.

  2. Add the butter to the pot and let it melt. Set aside 1/4 cup of the sliced green onion tops for serving, then add the rest of the green onions. Add the celery. Cook, stirring occasionally, until the veggies are tender, about 3 minutes. Then stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds.

  3. Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the milk, stirring out any lumps. Then add the corn kernels, cream-style corn, and cayenne. Stir and bring to a gentle boil. Let bubble until thickened, about 5 minutes. Stir in the shrimp and seafood seasoning, continue cooking just until the shrimp are done, about 3 minutes. Remove from the heat, then stir in the thyme and half-and-half.

  4. Serve hot, sprinkled with reserved bacon, green onion tops, and 2 tablespoons of Jake & Amos Corn Relish. Oh, and a dash or two of hot sauce as desired.

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