Corn and Shrimp Chowder. Another game day favorite. Actually an any day favorite. As a young girl nothing was more pleasing than coming home from a hard swim team practice to a pot of hot home made soup. My Mom made everything from scratch and her wonderful soups were no exception. She still serves this favorite , corn chowder, in her restaurant today. We (my kids and I) have combined it with another favorite, seafood chowder, to make one of our own family favorites. After college I lived in Newport Rhode Island. I miss my seaside home more than anything today. I have so many fond memories of this place. It is after all where I met my wonderful husband. Newport is famous for many things but I’m pretty sure chowder is on the top of the list. They have perfected the art of New England chowder. The Black Pearl and the Clarke Cooke House serve the best chowder in the world. Totally my opinion but I can easily find many who will agree.
We have combined our favorite aspects of each soup to come up with a flavor that will cause you to hide the last bowl in the back of the refrigerator to have all for yourself when everyone else thinks it’s long gone. I’m just saying! It’s that good.
Recently my trip to the Basque Country in northern Spain reminded me of my former home in Newport. The narrow cobble stone streets, the fresh seafood and vibrant seaside colors all trigger wonderful memories. It’s hard to believe that one pot of soup can bring back so much comfort and happiness but this speaks to the power of food. Food is truly a connector in our lives. There are dishes that take me back to my grandmothers embrace and the smell her fresh cotton apron. It’s powerful and my hope is that my kids will pass it on to theirs.
Corn and Shrimp Chowder
5 cups of fresh cooked corn cut from the cob. (you can substitute 2 bags of frozen corn)
1/2 pound thick cut applewood smoked bacon, diced.
1 diced sweet onion
1 quart fresh cream or half and half
1 bunch fresh dill
kosher salt and fresh pepper
1Tbs olive oil
1/4 C. Gluten Free flour (I use Cup 4 Cup)
1 pound raw, cleaned and peeled medium size shrimp. (more as desired)
In a cast iron or heavy bottom soup pot ( I use LeCrueset ) sauté diced bacon. Remove and drain bacon. In the same pot add onion and sauté until translucent. Add corn and cream. In a small skillet make a rue with the butter and flour. Season with salt and pepper. Add the rue to the soup pot. Stir, then simmer for about an hour.
While the soup is simmering, use a grill pan to grill your shrimp. The shrimp should be cleaned and deveined with tails off. Reserve about 12 shrimp for garnish then chop the rest and add to the soup. Add the cooked bacon. Add a large hand full of chopped fresh dill. I like more some like less so do this to taste. Let simmer on low for 10 minutes more then serve with crusty sour dough bread.
Why use gluten free flour then serve the soup with sourdough bread? Well, in our house I am gluten free but the other 5 mouths I feed are big bread lovers. This way they can have their bread and I can enjoy this delicious soup.
I hope you and your family enjoy it too. If it becomes a family favorite drop me a note in the comment section to let me know. I love to hear from you.