Spicy Shrimp Corn Chowder
Spring is in full bloom and what better time to make some spicy shrimp corn chowder. The chowder is creamy, smokey and packed with lots of shrimp and corn. But as it says, it has a nice kick to it. But feel free to take it down a notch. Enjoy the wonderful flavors blending in together with each bite you take.
Total Prep/Cook time: 40 minutes; Serves 4
Ingredients:
- 2 tbsp. garlic oil
- 1 tbsp. butter, unsalted
- 1 cup prosciutto, chopped
- 1/2 cup green onion, chopped
- 1/2 cup scallion, chopped
- 2 cups chicken broth
- 1 cup heavy whipping cream
- 2 tbsp. smoked paprika
- 3-4 cups frozen or fresh corn
- 1 cup soup thickener, such as flour or white Mondamin thickener
- 1 tbsp. smoked salt
- 1/2 – 1 tbsp. jalapeno slices, chopped
- 2 cups fresh shrimp, tail removed, remove black veins, chopped
- 1/4 cup red onion, slivered
- small basil leaves
Using a medium to large pot, heat up the garlic oil and the butter on medium heat. Add the prosciutto, green onion and scallions. Stir often for 3-4 minutes to make sure the prosciutto does not burn.
Turn down heat and combine the chicken broth, heavy whipping cream, soup thickener, salt and corn; simmer for 20 minutes, stirring every so often. If the consistency is still a bit to watery, add a little more thickener.
Stir in the jalapeno and shrimp; simmer for another 5 minutes.
Divide chowder in bowl, garnish with slivered onions and basil leaves. Serve with crispy baguette to clean out the bowl, hehe… I recommend a glass of dry Rose with this delicious chowder.
Delicious 😋 Loved it 😋