Serves 4
60 min
Shrimp and Corn Chowder with Chives
Recipe GLPR09bb00631bc770
A vibrant, creamy seafood chowder made with succulent shrimp, fresh corn, and aromatic vegetables simmered in a rich coconut broth flavored with a hint of spice. This elegant one-pot dish combines the sweetness of corn and potatoes with the umami depth of a homemade shrimp and corn stock, finished with a touch of sriracha and topped with fresh chives.
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Ingredients
4 ears corn, husked and kernels removed
¾ pound shrimp, peeled, deveined, and tails removed
8 ounces clam juice
1 can (15 ounces) coconut milk
1 large Yukon Gold potato, peeled and cut into ½-inch cubes
1 leek, white and light green parts, trimmed and thinly sliced
1 small yellow onion, finely diced
1 tablespoon olive oil or butter
½ cup dry white wine
1 teaspoon sea salt
1 teaspoon sriracha
1 sprig fresh thyme (optional)
2 tablespoons fresh chives, finely chopped
Directions
Working on a clean cutting board, remove the corn kernels from the cobs by holding each cob upright and running a sharp knife downward along the length. Reserve the kernels in a bowl. Cut the corn cobs in half lengthwise and place them in a medium stockpot. Peel and devein the shrimp, setting the cleaned shrimp aside with the corn kernels. Add the shrimp shells and tails to the stockpot with the corn cob pieces.
Pour 2 quarts of water over the corn cobs and shrimp shells in the stockpot. Bring the liquid to a boil over high heat, then reduce to a steady simmer. Maintain a gentle boil for 30 to 40 minutes, until the stock has reduced by approximately half. Strain the stock through a fine mesh sieve or colander into a bowl, discarding the solids. Return the strained stock to the pot.
In a large Dutch oven or heavy-bottomed saucepan, heat the olive oil or butter over medium-high heat. Add the diced onion and sliced leek, cooking and stirring occasionally until softened and translucent, about 5 minutes.
Pour in the white wine and continue cooking, stirring occasionally, until the liquid has reduced by half, approximately 2 minutes.
Add the clam juice, diced potato, shrimp and corn stock, sea salt, and thyme sprig (if using) to the pot. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cover partially and cook until the potato pieces are fork-tender but not mushy, about 10 minutes.
Whisk the coconut milk and sriracha into the pot until well incorporated. Gently fold in the reserved corn kernels and peeled shrimp. Return the chowder to a simmer, stirring gently for just 1 to 2 minutes until the shrimp turn opaque and firm. Immediately remove from heat. Taste and adjust seasoning with additional salt if needed. Stir in the fresh chopped chives. Ladle into bowls and serve hot.
