Shrimp and Corn Chowder

Add some smoked paprika to simulate the bacon’s flavor without adding meat.

There is really no need to pre-cook the shrimp. Just add it at the end and even with the heat off, it will cook through in just a few minutes.

Simmered it down for 20 minutes before adding the milk to make it a little thicker, and to cook the potatoes down a little more. I went back for thirds if that says anything.

This is, I'm sure, fine. But odd. I don't think you need the bacon in any kind of a seafood chowder. It doesn't need a roux because the potatoes, as they cook, will shed ample starch. The shrimp don't need cooking at all-- add them for the last two minutes, boom-done. And I'd say there's insufficient allium-- I would use a large onion (red, white, yellow, Vidalia) diced up and sauteed in butter to *start*.

How do you accomplish 30 seconds per side for a pound of shrimp?

OK, I humbly rescind my previous negative review. Went back and tried again. My recommendations: 1) remove half of the bacon fat; 2) use half as much broth; 3) no need to pre-cook the shrimp just add at the end; 4) the potatoes need a lot more than 5 minutes to get soft, I simmered the whole thing for at least a half hour.

Rather than buying fish stock, I used the shells from the shrimp to make a quick stock- took less than 10 min.

Add a bottle or two of clam juice to really get that chowder flavor.

-Substituted chopped up and sauteed pepperoni for bacon I didn't have on hand. -Added scallops, cayenne pepper and a pinch of crushed red pepper. -Substituted the usual suspects: chicken bouillon for broth, onion for scallions, dried herbs for fresh, frozen corn instead of canned. Amazing chowder. Just amazingly delicious. Served with sliced fresh tomato sprinkled with sea salt, pepper, and fresh parsley.

Sorry Times…not sure what I was expecting…this was kind of like thyme broth. Only thing that saved me from total embarrassment is that my dinner guests all agreed something (bad) has happened to your food section. Other than old standbys like Bitman bread, you’re no longer a reliable source for new recipes…sad, especially considering we pay for the privilege!

With family roots in New England, I love chowder. It's one of my comfort foods, right up there with mac 'n cheese. Although I frequently make salmon and corn chowder, this is the first I've made with shrimp. It was tasty. I never use flour for thickening (that's for bisques) as the potatoes do this and chowder is supposed to be brothy. Also I use half and half rather than plain milk. Luxury. The tip about adding the shrimp shells to the broth was good. Celery was also an interesting add.

A little cognac adds a nice kick; duck bacon also works well.

A delicious soup. I thought it would do without the bacon and my husband thought the shrimp should go. I added smoked paprika, as suggested by another reviewer. I used half 2% milk and half heavy cream. Frozen corn and diced tomatoes were fine substitutions. I will make this again.

To make it a little prettier, cook the shrimp separately, so they stay pink. Add them as you serve with the bit of green scallion. It makes for a fresher looking presentation.

Very delicious but lots of prep. I did add more corn (4 ears) and made my own shrimp stock. Next time I would add more corn, e.g. 6 ears. It did need some oomph at the end, dash or two of hot sauce. I also subbed 1/2 and 1/2 for added richness. Rave reviews ...