Shrimp and Roasted Corn Chowder


4 ears corn, kernels cut from the cobs with the cobs reserved
1/2 pound shrimp peeled and deviend with the shells reserved
4 cups shrimp or fish stock, or chicken broth
4 slices smoked bacon, cut into one inch pieces
1 onion, diced
2 stalks celery, diced
1/2 red pepper, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 teaspoons smoked paprika
1/4 cup flour (or rice flour for gluten-free)
1 large stewing potato, cut into bite sized pieces
1/2 cup cream
salt (or fish sauce), pepper and cayenne (or sriracha) to taste

View the full recipe: Closet Cooking

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