Servings: 4
Calories: 590kcal
Ingredients
For The Sofrito
- 1 medium Bell Pepper chopped roughly
- 2 Garlic Cloves chopped
- 1 medium Yellow Onion chopped roughly
- 14 oz canned San Marzona Whole Tomatoes
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
For The Chowder
- 1 tablespoon Olive Oil
- ½ medium Red Onion diced
- 3 cloves Garlic
- ¼ teaspoon Ground Cumin
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Smoked Paprika
- 4 cups Seafood or Shrimp stock
- 1 cup Heavy Cream
- 1 pound Russet Potatoes peeled and chopped
- 1 pound Fresh or Frozen Shrimp
- 3 cups Corn Kernels frozen, canned, or corn cobs
- Fresh Parsley
- Fresh Oregano
Instructions
Make the Sofrito
- Heat a small pan on medium heat. Add olive oil and saute bell pepper, garlic, and onions for about 1 minute. Add to blend or food processor and puree along with salt, pepper, and tomatoes. Set aside.
Make the Chowder
- Heat large saucepan or dutch oven pan on medium heat. Add olive oil then saute red onions for 1-2 minutes. Add garlic and cook for another 30 seconds. Season with spice mix (salt, pepper, paprika, cumin).
- Add the sofrito puree mix and allow to cook for another minute. stirring occasionally.
- Add shrimp stock and potatoes plus fresh oregano and more of the seasoning. Stir, mixing well. Bring to a boil, then reduce to a simmer. Cook covered until potatoes are fork tender (10-15 minutes). Remove the fresh oregano.
- Using an immersion blender or regular blender puree the soup until smooth texture.
- Add the heavy cream and mix well. Add in the corn and resume cooking covered 6-8 minutes.
- Turn the chowder off heat. Add the shrimp, cover, and then serve after 5 minutes of off-heat cooking. Garnish with fresh parsley and/or green onions
Notes
Make your own shrimp stock for more flavor. I use shrimp shells, water, celery, carrots, onions, bay leaf, fresh thyme, fresh oregano, salt, pepper, and garlic). You can also take a basic chicken broth or chicken stock and let simmer with the shrimp shells and tails.
Cut the potatoes as evenly as possible. This will ensure more even cooking which you'll want when pureeing the soup. The small you cut the potatoes the faster they will cook.
I like to use smaller corn on the cob in my corn chowder. Fresh corn is preferred, but frozen corn kernels or cobs work fine. You could also use drained canned corn as well.
Go with full-fat heavy cream for more flavor and a creamy broth.
Use fresh shrimp with shells and tails intact. You can use the shells/tails to make the stock. You can also buy jumbo juicy shrimp and chop it into smaller pieces or cook it as is. I do prefer to avoid using cooked shrimp as the texture and flavor aren't optimal.
Use deveined shrimp even if you have to do it yourself.
Don't cook at too high a level of temperature. You don't want the cream to curdle and you don't want to overcook the shrimp. Cook the
If going with fresh corn use a cake bundt pan to help cut/scrape the kernels from the cob. Just place the tip of one end of the cob on bundt pan hole, and holding it vertically just cut down with your shelf knife. The cut kernels should fall right into the bundt pan.
Nutrition
Calories: 590kcal | Carbohydrates: 52g | Protein: 36g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 250mg | Sodium: 1912mg | Potassium: 1540mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2117IU | Vitamin C: 60mg | Calcium: 257mg | Iron: 4mg
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!