Shrimp and Sweet Corn Chowder lowish Style

Name: Shrimp and Sweet Corn Chowder lowish Style
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Iowish Whiskey; 1 lb medium shrimp, peeled and deveined; 3 cloves garlic, diced; 1 onion, diced; 2 tsp smoked paprika, or more, to taste; ½ tsp dried oregano; ½ tsp dried basil; ¼ tsp crushed red pepper flakes, optional; Kosher salt and freshly ground black pepper, to taste; 4 cups seafood stock; 2 cups corn kernels, frozen, canned or roasted; 1 bay leaf; ⅓ cup lowish Corn Whiskey (or Cody Road Bourbon); ¼ cup heavy cream; 2 tbsp chopped fresh parsley leaves

Prep Time15 minsCook Time20 minsCategorySoups

Spirits

Iowish Whiskey

Ingredients

1 lb medium shrimp, peeled and deveined

3 cloves garlic, diced

1 onion, diced

2 tsp smoked paprika, or more, to taste

½ tsp dried oregano

½ tsp dried basil

¼ tsp crushed red pepper flakes, optional

Kosher salt and freshly ground black pepper, to taste

4 cups seafood stock

2 cups corn kernels, frozen, canned or roasted

1 bay leaf

⅓ cup lowish Corn Whiskey (or Cody Road Bourbon)

¼ cup heavy cream

2 tbsp chopped fresh parsley leaves

Directions

1

Heat a large stockpot or Dutch oven over medium heat.

2

Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about2-3 minutes; set aside.

3

Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

4

Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.

5

Whisk in seafood stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf.

6

Add heavy cream and lowish. Puree with an immersion blender.

7

Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.

Ingredients

Spirits

Iowish Whiskey

Ingredients

1 lb medium shrimp, peeled and deveined

3 cloves garlic, diced

1 onion, diced

2 tsp smoked paprika, or more, to taste

½ tsp dried oregano

½ tsp dried basil

¼ tsp crushed red pepper flakes, optional

Kosher salt and freshly ground black pepper, to taste

4 cups seafood stock

2 cups corn kernels, frozen, canned or roasted

1 bay leaf

⅓ cup lowish Corn Whiskey (or Cody Road Bourbon)

¼ cup heavy cream

2 tbsp chopped fresh parsley leaves

Directions

1

Heat a large stockpot or Dutch oven over medium heat.

2

Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about2-3 minutes; set aside.

3

Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

4

Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.

5

Whisk in seafood stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf.

6

Add heavy cream and lowish. Puree with an immersion blender.

7

Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.

Notes

Shrimp and Sweet Corn Chowder lowish Style

Ingredients Directions

Shrimp and Sweet Corn Chowder lowish Style

Ingredients

Directions

Notes

Categories

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