L.A.-Style Chorizo
Pete Wells, Tom Mylan, Sara Bigelow
40 ratings with an average rating of 4 out of 5 stars
40
30 minutes, plus refrigeration recommended
Red Shrimp Chowder With Corn
- Total Time
- 1 hour 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4 to 6
- 4cups fish stock, clam broth or water
- 2pounds shrimp, shelled, chopped into pieces roughly ½-inch thick, shells reserved (see note)
- 4ears corn, shucked, kernels cut off, cobs and kernels reserved
- 2basil sprigs, leaves cut into fine ribbons, stems reserved
- 2tablespoons butter
- ¼pound bacon, cut into ½-inch pieces
- 1large onion, cut into ½-inch dice
- 2 to 4cloves garlic, peeled and roughly chopped
- 1celery stalk, cut into ¼-inch dice
- Half a fennel bulb, cut into ¼-inch dice
- 2carrots, peeled and cut into ¼-inch dice
- Salt
- 1pound potatoes, peeled and cut into ½-inch chunks
- 1bay leaf
- Red pepper flakes, to taste
- 128-ounce can whole tomatoes, chopped, juice reserved
- Freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
433 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 42 grams protein; 1586 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a medium pot, bring the fish stock, clam broth or water to a boil with the shrimp shells, corncobs and basil stems and simmer for about 20 minutes.
- Step 2
In a large pot set over medium heat, melt the butter and fry the bacon in it. When the bacon is crisp, fish it out with a slotted spoon and set it aside. Fry the onion, garlic, celery, fennel and carrots in the hot fat until softened, about 10 minutes. Season with salt.
- Step 3
Strain the shrimp-flavored broth into the pot. Add the corn kernels, potatoes, bay leaf and a pinch of red pepper flakes. Bring to a boil, cover the pot, reduce the heat to low and simmer for 10 minutes.
- Step 4
Using the back of a wooden spoon, crush a third to a half of the potato chunks against the side of the pot. Stir in the chopped tomatoes and juice, return to a boil and simmer for 10 minutes more.
- Step 5
Add the shrimp, stir well, taste and adjust the seasoning, adding salt, black pepper and more red pepper flakes to taste. (The shrimp will cook from the heat of the soup.) Ladle into bowls and sprinkle with the basil ribbons and some bacon.
Tip
- For a richer meal, lobster may be substituted for the shrimp. To prepare, bring 4 cups water to a boil in a large pot. Drop in 2 lobsters (2 pounds each), cover the pot tightly and cook for 5 minutes. Remove the lobsters and let them cool, keeping the water at a simmer. Pry the meat from the claws and tail, reserving the shells, and roughly chop into ½-inch pieces. Return the shells to the pot and proceed from Step 1 above, using the lobster water instead of fish stock or clam broth.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Brooklyn Cookie
This is fantastic!! I made the broth with a box of fish stock from the market and added 2 cups of water. I omitted the bacon as I have a pescatarian. I simmered the broth for at least an hour before straining the broth.This was incredibly delicious. 1.5lbs of shrimp was ample, and I used tiny new potatoes. Oh, and a splash of pernod in the broth and then upon serving. I served with pan con tomate which was the perfect side. Can't wait to make it again.
equitraveler
Used shrimp shell stock from the freezer. Simmered corn cobs, bay, basil stems, thyme and some fresh roma tomatoes in the stock. Meanwhile sauteed veg in rendered bacon fat. Scraped the tomato meat from the skins and mashed, discarding skins and corn cobs, then poured broth into veg pot. Added cayenne and corrected seasoning. Added shelled shrimp and corn kernels cut from the cobs earlier. Just before serving added leftover flaked grilled branzino, which added a smoky flavor. Delish!
Patricia
Made this as written, using shrimp shell stock. I boiled frozen corn cobs saved from the summer. It was extraordinary.
Gerry
A truly outstanding, remarkable recipe. The result is a unique chowder; in the direction of a Manhattan chowder, but with much more going on with flavors and texture, particularly, the just-right passively cooked shrimp, at the end. Absolutely not to be missed!
Kathryn
I made this tonight using shrimp stock I already had in the freezer. Left out the fennel and added extra celery, and used a combination of shrimp, Pacific cod, and Dungeness crab. Used a can of crushed tomatoes. Delicious! Don’t forget some crusty bread to sop up that delicious broth!
Phyllis
KBP: In step 3 you add the broth into the pot that in Step 2 has the vegetables cooked in the bacon fat. Uses 2 pots.
thesweetonion
Made this last night, followed Equitraveler for the broth Otherwise followed exactly was delish, homemade broth Gives the chowder another level! I will serve this through the fall as the corn is so good fresh also tomatoes from the garden!
Boscoe 3
LAMONICA CLAM BROTH
KBP
I’ve made this many times & it’s always worth the effort. But each time, I keep looking for the step that tells you when to add back the sautéed carrots, celery, etc. I’m pretty sure I read & copied the recipe accurately. Pete? Others?
equitraveler
Used shrimp shell stock from the freezer. Simmered corn cobs, bay, basil stems, thyme and some fresh roma tomatoes in the stock. Meanwhile sauteed veg in rendered bacon fat. Scraped the tomato meat from the skins and mashed, discarding skins and corn cobs, then poured broth into veg pot. Added cayenne and corrected seasoning. Added shelled shrimp and corn kernels cut from the cobs earlier. Just before serving added leftover flaked grilled branzino, which added a smoky flavor. Delish!
Sissy Ashby
Looking forward to making this, particularly love the step of frying bacon in butter!
Diane
A favorite recipe...just made last night. I use Lamonica sea clam broth as the base and I don’t use fennel just because the first time I made the soup, I didn’t like fennel. Love this recipe!!!
Brooklyn Cookie
This is fantastic!! I made the broth with a box of fish stock from the market and added 2 cups of water. I omitted the bacon as I have a pescatarian. I simmered the broth for at least an hour before straining the broth.This was incredibly delicious. 1.5lbs of shrimp was ample, and I used tiny new potatoes. Oh, and a splash of pernod in the broth and then upon serving. I served with pan con tomate which was the perfect side. Can't wait to make it again.
sues
This was good, especially since I started out cooking Sam Sifton's no recipe chowder and moved over here, because we didn't have cream and I used a can of tomatoes. Since I used frozen wild shrimp, the big difference was I used a bottle of clam sauce instead of making broth with shells I didn't have. It was still good! Oh, didn't have a fennel bulb, couldn't find the red pepper flakes so used smokey paprika and then hot sauce in the soup. V forgiving soup/stew/chowder, everyone liked it!
KT
Added small filets of salmon and halibut with a handful of crab meat (couldn't stop myself); potato step took more than a 10-minute simmer to cook potatoes; added home made hot pepper sauce (5 tbs) and 4-5 slices of andouille diced. Remarkably 'sweet' considering my attempts to add heat.
equitraveler
This sounds delicious!
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