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Shrimp and Corn, Chowder or Bisque – One Great Recipe, Two Delicious Soups

Shrimp and Corn, Chowder or Bisque – One Great Recipe, Two Delicious Soups

Smooth and creamy or chock full of chunks of shrimp and bites of sweet corn. One recipe, yielding two great soups – both full of luscious flavor.

This recipe is basically three parts, two if you stick with a chowder. The first is making a shrimp stock, the second is the chowder and the third is transforming everything into a bisque. The stars in this dish are fresh shrimp plus a favorite summer vegetable, corn. And the chowder is made without the heft of potatoes leaving a lighter chowder base.

This soup base starts with that fabulous shrimp stock made using classic aromatics – carrots, sweet onion and celery – steeped in a store-bought seafood stock along with the shells of the shrimp. Nothing goes to waste! And here’s a tip – you can buy shrimp that have been deveined with the shells still on, or ask the fishmonger at your local market to do this for you.

Then more celery and sweet onions are sautéed in bacon drippings. Pour in a nice white wine and let everything simmer until those glorious flavors have intensified.

Finish by pouring in that rich shrimp stock, savory clam juice and purée with a portion of the kernels of sweet corn, tender shrimp and cream. Then toss in more shrimp and corn!

Finished? Well, maybe not. Take it to the next level and transform this chowder into a rich, silky bisque. Simply purée the whole bounty of gorgeous ingredients and oh my stars, you have a deliciously elegant soup!

It takes several steps to create the layers and depth in this soup but none are difficult. Prep everything before you start then the process goes smoothly.

Chowder, bisque or both. No need to choose. Serve chowder one night….

and bisque the next. Both from the same recipe!

Shrimp and Corn Soup Base

2 tablespoons olive oil

1 carrot chopped, about ½ cup

7 stalks chopped celery, about 5 cups, divided

1 large sweet onion chopped, about 2 cups, divided

3 cups seafood or vegetable stock

1-1/2 pounds shrimp, peeled and deveined – reserve the shells

3 strips of bacon

3 cups white wine

6 tablespoons flour

2 cups clam juice

1-1/2 teaspoon kosher salt

4 cups frozen corn, thawed

1-1/2 cups cream

¼ teaspoon freshly cracked black pepper

Heat the olive oil in a stockpot over medium heat. Add the chopped carrot along with 1 cup of the chopped celery and 1 cup of the chopped onion. Sauté until the vegetables are tender, about 10 minutes.

Toss in the reserved shrimp shells, stirring into the vegetables. Cook for about 5 minutes then add the seafood stock.

Bring to a boil and continue cooking over medium heat for about 12 to 15 minutes or until the stock has reduced down by about 1/3, leaving you with about 2 to 2-1/4 cups liquid. Place a sieve over a large measuring cup and strain the stock from the shrimp shells and vegetables. Use the back of a spoon to press the stock through the sieve if needed.

Rinse the stockpot and return the pan to medium heat. Add the bacon and cook until it’s crispy and has rendered its fat, about 10 minutes. Remove the bacon and set aside on a paper towel to drain. Add the remaining 4 cups of celery along with the rest of the onion, stirring into the bacon fat. Cook over medium heat until tender, about 10 minutes.

When the vegetables are tender pour in the wine and simmer over medium heat until the wine has cooked down to about 1/2 cup, about 15 to 20 minutes.

Whisk the flour into 1 cup of the clam juice and add to the wine reduction. Stir and cook until the mixture thickens, about 3 to 4 minutes.

Pour in the shrimp stock, the remaining clam juice and the kosher salt.

To finish the soup as a chowder:

Add 2 cups of the corn and half of the shrimp then simmer for about 3 minutes allowing the shrimp to cook. Transfer the soup base to a blender in batches and process the soup until fairly smooth. You can use an immersion blender but the texture will not be as creamy – I recommend using a blender.

Stir in the remaining corn and continue cooking for about 10 minutes. Cut the shrimp into small pieces and toss into the soup.

Reduce the heat to medium-low and cook until the shrimp are pink and tender, about 3 to 5 minutes.

Pour in the cream and add the pepper, stirring to blend in and warm through.

To finish the soup as a bisque:

Once the base has thickened slightly add all the corn and the shrimp. Cook over medium-low for about 3 to 5 minutes until the shrimp is pink and cooked. Stir in the cream. Transfer the soup in batches to a blender and process until it’s very smooth and creamy.

Return the bisque to the stockpot and finish warming over low heat, about 5 to 10 minutes. Note: If you started with a chowder you can purée it into a bisque. And if you’re using your Vitamix you can process the soup on the “hot soup” program.

To serve, ladle into bowls and top with a small sprinkling of the reserved bacon, crumbled.

Note: If you find yourself a bit short on time or don’t have shrimp with the shells on, you can use a seafood or vegetable stock in place of making the shrimp stock. Use the same measurement of stock – 3 cups – plus a tablespoon of concentrated vegetable base and cook over medium heat, reducing down by a third to intensify the flavor.

Shrimp and Corn, Chowder or Bisque - One Great Recipe, Two Delicious Soups, courtesy of Preserving Good Stock

June 14, 2019
: Makes 8 servings.

Smooth and creamy or chock full of chunks of shrimp and bites of corn. One recipe, yielding two great soups - both full of luscious flavor.

By:

Ingredients
  • 2 tablespoons olive oil
  • 1 carrot chopped, about ½ cup
  • 7 stalks chopped celery, about 5 cups, divided
  • 1 large sweet onion chopped, about 2 cups, divided
  • 3 cups seafood or vegetable stock
  • 1-1/2 pounds shrimp, peeled and deveined – reserve the shells
  • 3 strips of bacon
  • 3 cups white wine
  • 6 tablespoons flour
  • 2 cups clam juice
  • 1-1/2 teaspoon kosher salt
  • 4 cups frozen corn, thawed
  • 1-1/2 cups cream
  • ¼ teaspoon freshly cracked black pepper
Directions
  • Step 1 Heat the olive oil in a stockpot over medium heat. Add the chopped carrot along with 1 cup of the chopped celery and 1 cup of the chopped onion. Sauté until the vegetables are tender, about 10 minutes.
  • Step 2 Toss in the reserved shrimp shells, stirring into the vegetables. Cook for about 5 minutes then add the seafood stock.
  • Step 3 Bring to a boil and continue cooking over medium heat for about 12 to 15 minutes or until the stock has reduced down by about 1/3, leaving you with about 2 to 2-1/4 cups liquid.
  • Step 4 Place a sieve over a large measuring cup and strain the stock from the shrimp shells and vegetables. Use the back of a spoon to press the stock through the sieve if needed.
  • Step 5 Rinse the stockpot and return the pan to medium heat. Add the bacon and cook until it’s crispy and has rendered its fat, about 10 minutes. Remove the bacon and set aside on a paper towel to drain.
  • Step 6 Add the remaining 4 cups of celery along with the onion, stirring into the bacon fat. Cook over medium heat until tender, about 10 minutes.
  • Step 7 When the vegetables are tender pour in the wine and simmer over medium heat until the wine has cooked down to about 1/2 cup, about 15 to 20 minutes.
  • Step 8 Whisk the flour into 1 cup of the clam juice and add to the wine reduction. Stir and cook until the mixture thickens, about 3 to 4 minutes.
  • Step 9 Pour in the shrimp stock, the remaining clam juice and the kosher salt.
  • Step 10 To finish the soup as a chowder:
  • Step 11 Add 2 cups of the corn and half of the shrimp then simmer for about 3 minutes allowing the shrimp to cook. Transfer the soup to a blender in batches and process the soup until fairly smooth. You can use an immersion blender but the texture will not be as creamy – I recommend using a blender.
  • Step 12 Stir in the remaining corn and continue cooking for about 10 minutes. Cut the shrimp into small pieces and toss into the soup.
  • Step 13 Reduce the heat to medium-low and cook until the shrimp are pink and tender, about 3 to 5 minutes.
  • Step 14 Pour in the cream and add the pepper, stirring to blend in and warm through.
  • Step 15 To finish the soup as a bisque:
  • Step 16 Once the base has thickened slightly add all the corn and the shrimp. Cook over medium-low for about 3 to 5 minutes until the shrimp are pink and cooked.
  • Step 17 Stir in the cream. Transfer the soup in batches to a blender and process until it’s very smooth and creamy. Return the bisque to the stockpot and finish warming over low heat, about 5 to 10 minutes. Note: If you started with a chowder you can purée it into a bisque. Also, if you’re using your Vitamix you can process the soup on the “hot soup” program.
  • Step 18 To serve, ladle into bowls and top with a small sprinkling of the reserved bacon, crumbled.
  • Step 19 Note: If you find yourself a bit short on time or don’t have shrimp with the shells on, you can use a seafood or vegetable stock in place of making the shrimp stock. Use the same measurement of stock – 3 cups – plus a tablespoon of concentrated vegetable base and cook over medium heat, reducing down by a third to intensify the flavor.


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