@.the.recipe.rabbi: CREAMY ROASTED CORN CHOWDER WITH CAJUN SHRIMP Sweet roasted corn, smoky bacon, and buttery Cajun shrimp in a rich, creamy chowder with just a little kick. Coastal comfort food at its finest. SERVES 4 | APPROXIMATELY 60 MINUTES INGREDIENTS ROASTED CORN 6 cups fresh sweet corn kernels (approximately 10–14 ears, depending on size) OR 6 cups frozen sweet corn, thawed, drained, and thoroughly dried 1½ tablespoons olive oil ½ teaspoon kosher salt ¼ teaspoon black pepper CREAMY CHOWDER 5 slices thick-cut hickory-smoked bacon, chopped 2 tablespoons unsalted butter 2 medium shallots, finely diced 3 cloves garlic, minced 2½ cups low-sodium chicken or seafood stock 1½ cups heavy cream ½ teaspoon smoked paprika ½ teaspoon dried thyme ⅛ teaspoon cayenne pepper Kosher salt and black pepper, to taste 1–2 teaspoons fresh lemon juice CAJUN SHRIMP 1 pound large raw shrimp, peeled and deveined 1 tablespoon unsalted butter 1 teaspoon reserved bacon drippings 1–1½ teaspoons Tony Chachere’s or Slap Ya Mama seasoning ½ teaspoon smoked paprika Fresh chives, chopped, for serving LET’S GET INTO IT 1. ROAST THE CORN Preheat oven to 425°F. For fresh corn, remove husks and silk, then cut kernels from the cobs. Measure 6 cups. For frozen, thaw, drain, and pat thoroughly dry. Toss with olive oil, salt, and pepper. Spread across two large baking sheets in a single layer. Roast 15–25 minutes, stirring halfway, until lightly golden. Chef’s tip: Roasting deepens the corn’s sweetness. Keeping the kernels spread out helps them brown instead of steam. 2. BUILD THE BACON BASE Cook chopped bacon in a Dutch oven over medium heat until crispy, about 8–10 minutes. Remove and set aside. Reserve 1 teaspoon drippings for the shrimp and leave 1 tablespoon in the pot. Add butter and shallots. Sauté 3–4 minutes until softened. Add garlic and cook another 30 seconds. Chef’s tip: A little bacon fat gives the chowder a smoky foundation without overpowering the corn. 3. MAKE THE CREAMY CORN BASE Blend 2 cups roasted corn with 1 cup warm stock until smooth. Carefully vent the lid if using a countertop blender. Add to the Dutch oven with the remaining 1½ cups stock, 4 cups whole roasted corn, smoked paprika, thyme, and cayenne. Simmer gently for 8–10 minutes. Chef’s tip: Blending some corn naturally thickens the chowder without flour, while keeping plenty of whole kernels in every spoonful. 4. FINISH WITH CREAM Reduce heat to low. Stir in 1½ cups heavy cream and warm gently for about 5 minutes without boiling vigorously. Season with salt and pepper to taste. Add 1 teaspoon lemon juice, adding more if desired. Chef’s tip: Adding cream at the end keeps the broth smooth. A touch of lemon balances the richness. 5. SAUTÉ THE CAJUN SHRIMP Pat shrimp dry. Toss with 1 teaspoon Tony Chachere’s or Slap Ya Mama seasoning and smoked paprika. Add up to another ½ teaspoon seasoning if desired. Don’t add extra salt initially; these blends already contain salt. Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 teaspoon reserved bacon drippings. Sauté shrimp in a single layer, about 2–3 minutes on the first side and 1–2 minutes on the second, depending on size, until lightly golden and cooked through to 145°F. Cook in batches if needed. Chef’s tip: A hot skillet develops flavorful edges, while butter and bacon drippings add richness. Cooking the shrimp separately keeps them tender. 6. SERVE Ladle the creamy roasted corn chowder into four bowls. Arrange the Cajun shrimp over the top, then finish with crispy bacon and fresh chives. Serve with warm, buttery sourdough or crusty French bread. A LITTLE EXTRA Fresh Corn Tip: Save the stripped cobs! Simmer them in the stock for 15–20 minutes, then remove before making the chowder for even more sweet corn flavor. Make Ahead: Prepare the chowder base up to 2 days ahead. Refrigerate, reheat gently, and sauté the shrimp fresh before serving. Less Heat? Start with 1 teaspoon Cajun seasoning and omit the cayenne from the chowder. Southern roots. Coastal living. Good food. #TheRecipeRabbitHole #Corn

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Saturday 07 November 2026 02:35:15 GMT