When something is being sold 6 for $1.00, I buy now and figure it out later. These days, fresh summer corn is practically free. We're so lucky to have fresh food in abundance at every farm stand- one of the best things about summer! I love to use up the seasonal surplus while we have it. (Basil, up next!)
In this chowder, corn becomes the main dish. The coconut milk adds a little something sweet & special in contrast to the spicy, sriracha shrimp & salty bacon topping. When I make this corn chowder, I make a big batch and hope for left-overs. Never happens. At the end of the night- Dutch oven empty- every time.
For the Chowder:
- Bacon, 4 slices, diced and browned
- I small sweet onion
- 3 cloves garlic, minced
- 5 potatoes, diced into 1/2 inch cubes
- 1/2 green pepper, minced
- 1/2 red pepper, minced
- 1 13.5 oz. can coconut milk
- Corn, 6-8 ears (approximately 3 cups of kernels)
- husk and toss ears of corn with salt, pepper and olive oil. Bake in 350 oven uncovered for 25-30 minutes. Let cool before cutting kernels.
- 2 cups chicken broth
- 1 tsp red pepper flakes
- 1 tsp Old Bay seasoning
- 1 tsp cumin
- salt & pepper
- cilantro or scallions, fresh for garnish
1. Brown the bacon in a Dutch Oven over med-high heat. Remove the bacon pieces with a slotted spoon and reserve on a paper towel lined plate.
2. Leaving the bacon grease in the Dutch Oven, add onion, garlic, peppers, potatoes and corn. Heat through for 5-8 minutes, stirring once or twice.
3. Add red pepper flakes, Old Bay and cumin. Season with salt & pepper. Stir in chicken broth and coconut milk and bring to a soft boil. Reduce heat and simmer for 15-20 minutes until heated through and potatoes are tender. Taste for preferred seasoning.
While the chowder is simmering, cook the shrimp.
For the Shrimp:
- 1/2 lb peeled, tail-on Shrimp
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tsp Sriracha
- salt & pepper
In a large skillet, heat olive oil, butter and garlic on medium heat. Add Sriracha sauce and sauté until shrimp is pink and opaque, 5-8 minutes for medium-sized shrimp.
Ladle chowder into bowls and top with 2-3 shrimps, crumbled bacon, scallion or cilantro.
- I find that holding the cob on its side and cutting away (rather than down) makes for easier, quicker and more stable kernel removal.
- For a creamier consistency, use an immersion blender or potato masher to blend some of the chowder during the process.
- In the winter months, when corn is found only in the freezer section, this recipe is still delicious!
How do you use summer's surplus of corn?
xo & a pinch,