Shrimp and Corn Chowder with Garlic Croutons

 More Amazing Shrimp Recipes



  • Twelve 1/2-inch-thick slices Italian or French bread

  • 1 1/2 tablespoons extra-virgin olive oil

  • 2 garlic cloves, 1 halved and 1 minced

  • 1 teaspoon unsalted butter

  • 2 slices bacon, finely diced

  • 1 cup corn kernels

  • 2 large scallions, thinly sliced crosswise

  • Scant 1/2 teaspoon crushed red pepper

  • 3 tablespoons all-purpose flour

  • 1 1/2 cups bottled clam juice (12 ounces)

  • 1 1/2 cups water

  • 1/4 cup heavy cream

  • Kosher salt and freshly ground black pepper

  • 1 1/4 pounds shelled and deveined large shrimp, cut crosswise into 1/2-inch pieces

  • 1 tablespoon dry vermouth (optional)


  1. Preheat the broiler. Brush both sides of the bread with the olive oil and arrange on a baking sheet. Broil the bread slices about 10 inches from the heat for about 3 minutes, until golden on both sides. Rub the croutons with the halved garlic clove.

  2. Melt the butter in a large, heavy saucepan. Add the bacon and cook over moderately high heat until browned, about 4 minutes. Add the minced garlic, corn, scallions and crushed red pepper and cook over moderately high heat, stirring frequently, until the corn is crisp-tender, about 5 minutes.

  3. Stir in the flour and cook for 1 minute, until everything is coated. Add the clam juice, water and heavy cream and cook, stirring, until slightly thickened, about 4 minutes. Season with salt and pepper. Add the shrimp and simmer until just pink and cooked through, 3 to 4 minutes. Stir in the vermouth.

  4. Put the croutons in deep bowls, spoon the shrimp and corn chowder on top and serve.

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