Shrimp and Corn Chowder

cooking.nytimes.com

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

6 strips bacon, cut into ¼-inch pieces

1 pound medium to large shelled and deveined shrimp, tails removed

Salt

4 tablespoons unsalted butter

¼ cup all-purpose flour

4 scallions, whites separated from greens, thinly sliced

4 medium, unpeeled red potatoes (about 1¼ pounds), cut into ½-inch cubes

3 celery stalks, cut into ¼-inch cubes

2 teaspoons fresh thyme leaves (from 2 to 4 sprigs)

1 (15.25-ounce) can whole kernel corn, drained

1 tablespoon Worcestershire sauce

1 quart fish or chicken stock

2 cups whole milk

Hot sauce (optional)

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer