According to the calendar, there are still a couple more weeks of winter. Just enough time for me to share this Shrimp and Corn Chowder recipe before everyone starts craving the lighter dishes that are common during spring. So as the last of the cold winter wind and rain patter at your window, cook up a pot of this soup full of all kinds of yumminess like shrimp, bacon, potato and corn.
For the longest time I did not like corn. I did not like corn on the cob, I did not like corn as a side dish and I certainly did not like corn in my chowder. But the older I got the more I opened up to it. I eased my way into corn on the cob and I started cooking corn more often as our vegetable side dish. However, it was not until this dish that I actually tried it in chowder and you know what, it’s pretty good. The sweetness of the corn compliments the sweetness of the shrimp and the kick from the cajun seasoning very nicely. Now if I could just work my way up to corn chowder.
In a large dutch oven cook bacon until browned. Reserve 1 1/2 tablespoons of pan drippings. Set bacon aside.
Add onion to the dutch oven with the reserved bacon drippings. Cook until softened, about 5 minutes. Sprinkle with 2 tablespoons of flour. Cook 2 minutes.
Pour clam juice and water over the top. Add potatoes, celery, bay leaf, kosher salt and cajun seasoning. Bring to a boil. Reduce heat and cook until potatoes are fork tender.
Stir 3 tablespoons of hot broth into the milk to temper it. Pour tempered milk into the soup.
Make a slurry with remaining 1 tablespoon of flour and 2 tablespoons of water. Stir slurry into soup and let simmer for 30 more minutes.
After soup has simmered add prawns and frozen corn. Cook 5 more minutes or until shrimp is pink and cooked through. Remove bay leaf. Stir in reserved bacon.
Ladle into hot soup bowls and serve.