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
- 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.
- 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.
- 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.
- 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.