I try hard to eat seasonally, meaning I eat foods that are available in season.
Most of the time, it’s easy enough, especially during the summer months in Kentucky.
But during the cool autumn nights when winter is tapping on my window sill, there are fewer and fewer fresh vegetables available.
But alas, summer sweet corn is plentiful in summer. And this year, my first in Kentucky, I froze dozens of fresh scrapped kernels from the cob.
When I want that fresh-cut grass, hot summer afternoon feeling, I head to my freezer.
And then I make this chowder.
Sweet Corn and Shrimp Chowder
Serves 6-8
Ingredients list
- 2 carrots, washed, peeled and diced
- 3 celery stalks, washed, diced
- 1 medium onion, diced
- 1 small red pepper, chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- Kosher salt and black pepper, to season
- 6 cups chicken stock
- 2 cups sweet corn, from the cob
- 1 pound baby red bliss potatoes
- 1 pound peeled and deveined Gulf white or Key West pink shrimp, chopped
- Saffron
- ¼ cup masa, optional
- Hot sauce, optional
Directions
- In a large stock pot, heat olive oil and butter over medium high heat. When the butter stops bubbling, add the mire poix, (carrots, celery, onions) and cook five minutes. Stir often.
- Season the mire poix with salt and pepper, add the red pepper cook another five minutes.
- Add the chicken stock, corn and potatoes. Reduce heat to medium-low, cover with a vented lid and simmer twenty minutes. Stir occasionally.
- Add the shrimp and cook another three to four minutes until the shrimp turn pinkish-orange.
- Add several crushed saffron threads to the pot and stir to release the flavors.
- If a thicker consistency is desired, add masa to 1/3 cup of cold water, stir until creamy, and then add the liquid paste to the chowder. Stir to thicken.
- Serve immediately with hot sauce on the side.
