Shrimp and Corn Chowder

By on October 26, 2017
Cast Iron Dutch Oven Cooking

Corn & Shrimp Chowder
1. 12 large Shrimp
2. 1 cup of Milk
3. 2 Tbsp of Flour
4. 2 Whole Corn on the cobb
5. Bacon Bits (crispy)
6. Onion (half)
7. Scallions (garnish)
8. Butter (half stick)

Seasonings: (1/2 teaspoon each) thyme, garlic salt, parsley, paprika, white pepper, celery salt, adobo

Cooking instructions:

In a preheated Dutch oven melt butter then add onions and cook until translucent, sift in flour with butter and onions. The butter and flour should stick to the onions thickening the content. Now slowly pour milk into Dutch oven a little at a time and stir until creamy add all of your seasonings in with the milk as it warms. Once you have a creamy (not to thick) consistency pour in the corn that you cut from the cob into your pot and allow to cook slowly stir constantly and continue to pour milk sparingly and slowly. Now add shrimp and cook at low heat until done. Garnish with scallions and bacon bits.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Please wait...

Subscribe to our newsletter

Want to be notified when we publish an article? Enter your email address and name below to be the first to know. Thank You!