Creamy Shrimp and Corn Chowder

Creamy Shrimp and Corn Chowder
Recipe type: Soups
 
Ingredients
For the Shrimp and Corn Stock:
  • Shrimp shells from 1kg/2 lb shrimp
  • Cobs from 5 large ears of corn (kernels removed)
  • 1 medium onion, peeled and roughly chopped
  • 3 stalks celery, roughly chopped
For the Creamy Shrimp and Corn Chowder:
  • 2 slices bacon, roughly cut into 2cm/1" strips
  • 1 large onion, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • ½ cup butter
  • ¾ cup spelt flour (or all purpose flour)
  • 300g/12 oz potatoes, chopped into 2cm/1" chunks
  • 2 cups fresh corn kernels
  • Reserved Shrimp and Corn Stock
  • 1 cup cream
  • 1-1/2 tsp salt
  • 1 kg/2 lb shrimp meat, cut into 2cm/1" pieces (or buy a very small shrimp like 90-130 count)
Instructions
For the Shrimp and Corn Stock:
  1. Add the shrimp shells, corn cobs, onion and celery to a large stock pot. Cover with cold water. Bring to a simmer over medium high heat. Reduce heat to medium and simmer for an hour. Strain, reserve the liquid and discard the solids. It should make about 6 cups of stock.
For the Shrimp and Corn Chowder:
  1. In a large pot over medium high heat, add the bacon. Fry until brown and crispy. Add the onions and celery. Sauté for 4-5 minutes until the vegetables have softened but not browned. Add the butter. When the butter has melted, reduce the heat to medium. Stir in the spelt flour until smoothly combined with the butter and bacon fat. Gradually stir in the Shrimp and Corn Stock a cup or so at a time, ensuring it is smoothly incorporated and thickened after each addition. When all of the stock has been stirred in add the potatoes and corn. Bring to a simmer, cover, reduce the heat to medium low and simmer for 40-45 minutes, stirring occasionally. Stir in the cream and season with salt.
To Serve:
  1. If you aren't serving all of the chowder at one meal, only heat up enough chowder base that you prepared and add 100g/4oz per portion of chowder. I like to freeze the chowder base in portions for future meals and cook the shrimp in the chowder to order. This prevents and gummy and overcooked shrimp.