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Maine Sweet Corn & Shrimp Chowder

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A flavorful chowder featuring fresh Maine sweet corn and poached shrimp in a rich broth, finished with coconut milk and a touch of lemon juice. Served topped with fresh cilantro and accompaniments like avocado or cucumber.

Ingredients

Scale
  • 6 ears of fresh Maine corn (gold, silver, or silver & gold)
  • 1 lb. raw shrimp, 20-25 count, peeled & deveined
  • 3 tablespoons extra virgin garlic flavored olive oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon Kosher salt
  • 1 teaspoon black pepper
  • Vegetable broth (quantity sufficient for poaching shrimp and chowder base)
  • 2 minced jalapeno peppers
  • 1 coarsely diced onion
  • Unsweetened coconut milk (quantity not specified, add to taste)
  • Lemon juice (to taste)
  • Fresh cilantro (for garnish)
  • Ripe avocado or fresh sliced cucumber (optional, for serving)

Instructions

  1. Shuck corn. Hold ears upright over a cutting board and cut kernels off with a sharp knife in a downward motion. Collect kernels in a bowl and sprinkle with a couple pinches of salt. Set aside.
  2. Coarsely dice onions, mince jalapeno peppers, peel and devein shrimp. Set aside.
  3. Heat vegetable broth in an 8 to 12 quart stockpot over medium heat and poach shrimp for about 5 minutes. Leave shrimp in broth.
  4. Heat butter and olive oil in a large saucepan over low heat. Add onions, salt, and black pepper. Cook until onions are translucent, about 10 to 15 minutes. Add minced jalapeno, cook on medium heat for 3 minutes. Add corn kernels, stir and heat for another 3 minutes.
  5. Transfer saucepan contents into the stockpot with shrimp and broth. Stir and bring to a boil. Reduce heat and simmer until corn kernels are tender.
  6. Remove 4 ladles of chowder, including shrimp and corn, and place in a blender. Puree and return to the stockpot.
  7. Add unsweetened coconut milk and lemon juice. Simmer for another 15 minutes. Taste and adjust salt and pepper as needed.
  8. Serve in bowls topped with fresh cilantro. Accompany with ripe avocado or fresh sliced cucumber if desired.

Notes

Use fresh Maine corn for best flavor. Poaching shrimp in broth infuses the chowder with seafood flavor. Pureeing part of the chowder creates a creamy texture without heavy cream. Serve with avocado or cucumber for refreshing contrast.

Nutrition

Find it online: https://www.receipster.com/sweet-corn-shrimp-chowder-3/

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