Shrimp & Corn Chowder
February 15, 2021
1 stick salted butter
1 medium onion, chopped
1 stalk celery, chopped
1 medium red bell pepper, chopped or 3-4 sweet mini peppers
1 TB minced garlic
2 cans whole kernel corn (We use fire roasted)
2 cans creamed corn
1 container chicken broth
1 cup whipping cream
1 cup half & half
1 bar cream cheese, softened and cubed
1-2 TB Zatarains liquid crab boil (add to taste)
1-2 TB Lagniappe Cajunga Seafood boil seasoning (add to taste)
3-4 medium potatoes, peeled and cubed
1-2 lbs fresh shrimp, peeled, deveined, tails off
Bacon bits
Green onions, diced
Melt butter in heavy pot on stove top on medium heat. Add onion, celery, peppers, and garlic. Cook for about 10 minutes until tender. Add corn. Continue to cook on medium heat, stirring frequently to prevent sticking, for about 7-8 minutes.
Add chicken broth, whipping cream, half & half, and cream cheese and stir until mixed well. Add 1 TB of liquid crab boil and Cajunga.
Add potatoes and return to a boil for about 5 minutes. Check potatoes for tenderness. Taste test to see if spice level is good. Add more spice if needed.
Lower heat to medium, add shrimp and stir until shrimp are pink and done. Once shrimp are done, turn heat to simmer.
Spoon into bowls and garnish with bacon bits and green onions.
