Creamy Shrimp, Corn and Tomato Chowder

Name: Creamy Shrimp, Corn and Tomato Chowder
Total time: 45 min
Ingredients: 1/2 pound bacon, chopped; 1 large onion, chopped; Salt; Freshly ground pepper; 1 pound baby new potatoes, scrubbed and cut into 1/2-inch dice; One 15-ounce can creamed corn; 1 cup heavy cream; 1 cup whole milk; 1 tablespoon anise-flavored liqueur, such as Pernod (optional); 2 plum tomatoes, diced; 1 teaspoon sweet paprika; 2 thyme sprigs; 2 parsley sprigs; 1 pound shelled and deveined medium shrimp; 3 tablespoons fresh lemon juice; 2 tablespoons snipped chives; Hot sauce, for serving

4 Reviews

The Chew co-host Carla Hall has a surprise ingredient in this recipe: a can of creamed corn. She uses it to add sweet corn flavor to her lightened take on chowder and to thicken the broth in place of too much cream or flour. Slideshow: Quick Fish RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.

By Food & Wine

Published on December 30, 2015

Creamy Shrimp, Corn and Tomato Chowder — The Chew co-host Carla Hall has a short-cut ingredient in this recipe: a can of creamed corn. She uses it to add sweet corn flavor to her take on chowder and to thicken the broth in place of too much cream or flour. An easy weeknight dinner, you can whip this up in just 45 minutes. Photo: Fredrika Stjärne

Active Time:

20 mins

Total Time:

45 mins

Yield:

4 to 6

Ingredients

1/2 pound bacon, chopped
1 large onion, chopped
Salt
Freshly ground pepper
1 pound baby new potatoes, scrubbed and cut into 1/2-inch dice
One 15-ounce can creamed corn
1 cup heavy cream
1 cup whole milk
1 tablespoon anise-flavored liqueur, such as Pernod (optional)
2 plum tomatoes, diced
1 teaspoon sweet paprika
2 thyme sprigs
2 parsley sprigs
1 pound shelled and deveined medium shrimp
3 tablespoons fresh lemon juice
2 tablespoons snipped chives
Hot sauce, for serving

Directions

In a large enameled cast-iron casserole, cook the bacon over moderately high heat until browned, about 5 minutes. Add the onion, season with salt and pepper and cook, stirring occasionally, until golden brown, about 5 minutes. Add the potatoes and 4 cups of water and simmer over moderate heat for 15 minutes, until the potatoes are tender. Stir in the creamed corn, corn kernels, cream, milk, liqueur, tomatoes, paprika, thyme and parsley and simmer for 10 minutes.
Stir in the shrimp and cook until just white throughout, about 2 minutes. Remove from the heat, stir in the lemon juice and season the chowder with salt and pepper; discard the thyme and parsley sprigs. Spoon the chowder into bowls, garnish with chives and serve with hot sauce.