Garlic Lime Shrimp Corn Chowder

Main Ingredients
bacon corn maple syrup shrimp potatoes
Battle
bacornmaplimp
Course
main

garlic-lime-shrimp-corn-chowderWhen I read the ingredients I immediately started to think about wrapping the bacon around things but I just couldn’t get my mind to wrap around the corn so I stepped back to re-analyze things.  I’ll be honest, I did some internet searching to see how to incorporate the different ingredients and finally decided on a corn chowder and wing the shrimp and bacon.  At first I considered wrapping the bacon around the shrimp, baking them until crunchy and topping the corn chowder but it seemed like a cop-out.  I lay in bed thinking about it and started thinking lime and garlic would go good with the chowder, a slightly Mexican flair. If I added red peppers and then I wandered off to sleep.  I awoke remembering the lime and garlic shrimp and red peppers and slowly let things come together.  I finally saw the whole picture and it tasted very good in my mind.  Now if I could only translate that to the palate!  When I put it to the taste test today, I was lucky enough to have my sister-in-law over so there were four of us to play guinea pig.  It was very well received and when I asked what they would change, it was a mutual agreement — more bacon for garnish.  I originally did 4 slices but upped the recipe to 6. Since “they” can’t handle heat, I didn’t add any but I did add a dash of Tabasco to mine after the initial taste and it was quite good.  This is good, heat or no-heat, for the whole family.

Recipe

Garlic Lime Shrimp Corn Chowder

Serves: 4 hearty servings

Ingredients

Candy Bacon Garnish
  • 6 slices of hickory-smoked bacon
  • 2-3 Tbl brown sugar
  • 3-4 Tbl maple syrup
Garlic Lime Shrimp Corn Chowder
  • 1/2 lb shrimp (15-20 small shrimp) w/ shells on (I used big ones and cut them up)
  • 2 Tbl lime juice
  • 1 tsp garlic powder
  • 1-2 corn on the cob (depending on size)
  • 4 cups chicken stock
  • 2 Tbl olive oil
  • 1 onion, diced
  • 2 celery ribs, diced
  • 1/2 red pepper, diced
  • 2 cloves garlic, chopped
  • 1 tsp thyme, chopped OR 1/2 tsp thyme powder
  • 2 tsp paprika, smoked or sweet Hungarian (I used Hungarian)
  • 2 Tbl butter
  • 1/4 cup flour
  • 1/2 cup milk
  • 1 large potato, diced small
  • 1 can cream style corn
  • salt, pepper, cayenne to taste

Preparation

Candy Bacon Garnish

I originally mixed the sugar and syrup together to make a slurry and spread over the bacon but I think it would be easier to just sprinkle the sugar on the bacon and drizzle the syrup over that. Make sure you have this on aluminum foil. Note to men: This is sticky and burns and if you ruin the cookie sheet, your wife will kill you! Bake at 400 until crunchy, about 15 mins. I set my timer for 10 mins, then 5 mins, then added another 3 mins.  Remove from oven, pull away from sticky mess while still warm, place on clean aluminum foil to cool. Crumble or chop into small pieces to use as a garnish when serving the chowder.

Garlic Lime Shrimp Corn Chowder (4 hearty servings)
(plan on this taking about 3/4 to 1 hour to make--but so worth it!)
(read recipe FIRST and prep food before starting to make it easier!)

~ Shell the shrimp (reserve the shells), add lime juice and garlic powder and let marinate at least 2 hours; overnight is better.
~ Cut corn from cob(s) (reserve the cob)
~ Bring chicken stock, corn cob(s), and shrimp shells to a boil, reduce heat and simmer, covered about 20 mins. Strain, discard the solids and set broth aside in the pan. (This is what really adds the flavor to the chowder!)
~ In a skillet, medium-high heat - add corn from cob(s) and let it char a bit, about 5-8 mins, mix it up, repeat, then set aside.
~ Reduce heat on skillet, add olive oil, onion, celery and red pepper and saute until tender.
~ Add garlic, thyme and paprika, saute until fragrant, about 1 min.
~ Add butter and flour and cook for 2-3 mins
~ Put the above mixture into the pan with the broth. Add charred corn, potato and simmer until potato is tender, about 10 min.
~ Drain shrimp marinade and add shrimp to broth mixture, toss the marinade away.
~ If adding heat, add cayenne now OR use Tabasco at table.
~ Add milk and cream-style corn, simmer for 2-3 mins.
~ Season to taste with salt and pepper.
~ Serve in bowls, garnish with candied bacon.  Enjoy.
If you wanted, you could do a quick, little drizzle of syrup around the garnish.

 

 

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