Do you ever fall instantly in love with a recipe?
I do.
This crazy little shrimp chowder – Peruvian Shrimp, Corn and Vegetable Chowder, to be more exact – pretty much had me at Hello.
I loved how rustic and sunny and chunky and gorgeous it was, and I just knew I had to make it right away.
And then I made it again – with a few twists.
It’s not that it wasn’t good as written, it’s just that I had a certain “vision” of what I wanted this to be when it was done. I wanted the flavors in this chowder to be just as warm and inviting as its colors and textures. With a few minor changes, the flavors soared.
I almost always follow a recipe to the letter the first time I make it, but because I didn’t want to feel guilty about overly rich ingredients {I’m looking at you, heavy cream!}, I used coconut milk in this recipe from the start and it works wonderfully.
If you really want to lighten it up, you don’t even need the coconut milk. There are so many flavors and textures in this outrageously hearty chowder, it hardly seems necessary to add the fat. But, there is something to be said for the wonderful richness that the coconut milk imparts, so it’s definitely worth the calories in my opinion.
The other great thing about this shrimp chowder recipe is that there are a few shortcuts you can take without sacrificing flavor too much, and that’s always a good thing. Instead of making the recipe seem far more difficult than it really is by adding too many notes {Who am I kidding… There are still too many notes, but if that’s what it takes to make it work, so be it!}, I’ve adapted the recipe two different ways. “Version I” is simpler. “Version II” includes a few additional – but very worthwhile – steps.
For those who prefer less fuss and cleaner flavor profiles, you’ll appreciate Version I of this shrimp chowder recipe. If you really want to simplify things for a busy weeknight meal, buy pre-cut vegetables and squash. Using pre-cooked, tail-off shrimp, smaller vegetable chunks, and corn kernels rather than corn on the cob is definitely a little easier to manage at the table as well.
If you tend to be a bit more adventurous with your cooking, I invite you to embrace Version II of this shrimp chowder. The main difference is the fresh shrimp preparation. Here, I marinate fresh shrimp and then grill them using a charcoal grill or a stove top grill pan. I also make shrimp stock from the fresh shrimp shells – they add so much flavor! It really only takes minutes to do, and makes a big difference. I also use larger pieces of vegetables – including cobs of corn rather than kernels, and I bump up the seasonings a bit to add more warmth to the base.
Either way, however you make it, I know you’re going to love this shrimp chowder! Oh, and by the way… It re-heats wonderfully so you can look forward to enjoying any leftovers over the next day or two.
You’ll probably come up with even more ideas that make it even more delicious. When you do, I hope you’ll share your recipe tweaks here with us!
Enjoy!
Peruvian Shrimp, Corn and Vegetable Chowder (I)
Ingredients
- 3 tablespoons olive oil I used extra light
- 2 - 3 teaspoons kosher salt divided
- 1 large yellow onion rough chopped (about 2 – 2½ cups)
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- 1 – 32 oz. container seafood stock about 4½ cups; I used Swanson brand
- 1 cup dry white wine such as Sauvignon Blanc or Pinot Gris
- 1 cup water just use 2 cups of water if you prefer not to include wine
- 1 small butternut squash 1 - 1½ pounds, peeled, seeded, and cut into bite-sized chunks (about 3½ cups)
- 2 large Russet potatoes about 1 pound, peeled or not, cut into bite-sized chunks (about 3 cups)
- ½ small head green cabbage about 1¼ pounds, rough chopped (about 5 cups)
- 2 cups fresh or frozen corn kernels
- 1 cup frozen peas optional, but totally recommended
- 1 cup coconut milk regular or lite
- 1 – 1½ pound cooked small or medium shrimp thawed if frozen, tails optional
- A pinch of red cracked pepper flakes optional
Instructions
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In a large, lidded pot or Dutch oven, add the olive oil and warm over medium heat.
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Add 2 teaspoons salt and the chopped onion. Stir well and cook about 1 minute.
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Add cayenne pepper, paprika, and cumin, and stir to combine.
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Add the seafood stock, white wine and 1 cup water (or 2 cups water if not using wine), squash, and potatoes to the pot. Stir well, cover the pot and allow to come to a boil for just a minute. Then, reduce the heat to medium/low. Stir and partially cover the pot, allowing it to simmer for about 10 minutes until potatoes are fork tender.
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Add the chopped cabbage and corn kernels, stir, and simmer for 5 – 10 minutes.
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Add the coconut milk and frozen peas, and stir until coconut milk is completely incorporated. Taste and add the last teaspoon salt if needed, and simmer on low for 10 more minutes.
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Finally, add the shrimp. Stir, and simmer for another minute or two – just until shrimp are just heated through.
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Serve warm in large bowls with big soup spoons.
Recipe Notes
*Adapted from Food & Wine.
Peruvian Shrimp, Corn and Vegetable Chowder (II)
Ingredients
Marinade for the shrimp:
- 1 – 1 ½ pounds fresh 26-30 count shrimp – peeled shells reserved, deveined, tails left on
- 1 tablespoon olive oil I used extra light
- 1 tablespoon white wine such as Sauvignon Blanc or Pinot Gris
- ½ teaspoon granulated garlic
- ½ teaspoon kosher salt
Homemade shrimp stock:
- Shells from 1 – 1½ pounds of shrimp
- 2 cups water
- 1 cup white wine such as Sauvignon Blanc or Pinot Gris
For the chowder:
- 3 tablespoons olive oil I used extra light
- 2 - 3 teaspoons kosher salt divided
- 1 large yellow onion rough chopped (about 2 – 2½ cups)
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground chipotle pepper
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 – 32 oz. container seafood stock about 4½ cups; I used Swanson brand
- 2 cups homemade shrimp stock recipe above
- 4 ears of corn cut into 2” long pieces (about 4 pieces per ear)
- 1 small butternut squash about 1½ pounds, peeled, seeded, and cut into 1-inch chunks (about 3½ cups)
- 2 large Russet potatoes about 1 pound, peeled or not, and cut into 1 1/2-inch chunks
- 1/2 small head green cabbage about 1¼ pounds, rough chopped (about 5 cups)
- 1 cup coconut milk
- 1 cup frozen peas optional
- ¼ teaspoon red cracked pepper flakes optional
Instructions
For the shrimp:
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Peel, devein, and rinse shrimp and place in a small bowl. Add olive oil, white wine, granulated garlic, and kosher salt, and toss to coat. Cover and refrigerate for 20 - 30 minutes while you prep other ingredients.
For the shrimp stock:
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In a small, lidded sauce pan, simmer the shrimp shells, water and white wine over medium heat for 20 – 30 minutes, or until water and wine have reduced to about 2 cups. Discard shells, strain the shrimp stock, and set aside.
For the chowder:
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In a large, lidded pot or Dutch oven, add the olive oil and warm over medium heat.
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Add 2 teaspoons salt and the chopped onion. Stir well and cook about 1 minute.
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Add cayenne pepper, chipotle, smoked paprika, and cumin, and stir to combine.
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Add the seafood stock, homemade shrimp stock, corn cobs, squash, and potatoes to the pot. Stir well, cover the pot and allow to come to a boil for just a minute. Then, reduce the heat to medium/low. Stir and partially cover the pot, allowing it to simmer for about 10 minutes until potatoes are fork tender.
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Add the chopped cabbage, stir, and simmer for 5 – 10 minutes.
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Add the coconut milk and frozen peas, and stir until coconut milk is completely incorporated. Taste and add the last teaspoon salt if needed, and simmer on low for 10 more minutes.
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Finally, add the grilled shrimp. Stir well and simmer for a minute or two – just until shrimp are heated through.
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Serve warm in large bowls with big soup spoons and copious amounts of fresh, crusty bread. If there’s any wine left from cooking, serve that, too. If not, quickly open another bottle and enjoy.
Recipe Notes
*Recipe adapted from Food & Wine.
I’d love to hear how you liked this recipe! Let me know by commenting here on the blog, and sharing it on Facebook, Pinterest, Instagram, Twitter, and/or Google+… Make sure to hashtag #baconfatte or tag @baconfatte!
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I saw this on Instagram and had to come running. Sometimes Instagram is a wonderful dinner bell. So pull me up a chair. GREG
PS There are never too many notes for me. I’m a cooking nerd.
That’s great, Greg! So glad this little dish brought you to the table. I’m actually craving it again… It’s so good! (And I’m also glad to know I’m not the only one who appreciates “too many” notes. I love details in recipes… Sometimes they make all the difference.) Thanks so much for stopping by!
I love seafood chowders, especially when you can lighten them up a bit without losing that flavour! This looks fantastic!
Me too, Stacey, and this one has lots of big delicious flavours! Thanks for stopping by!
Now THAT is my kind of dish! Pass that over and no one gets hurt! 😉
Ha! I love it, Lynn! It’s definitely “that kind” of dish, so I always make enough for seconds. 😉 Thanks for visiting!
What a gorgeous chowder! Nettie
Thanks, Nettie! I love pretty recipes, and this one has become one of my favorites! Hope you have a chance to try it. 🙂
Michelle that is a plate of sunshine that I would never be able to resist. So nice to come across your tasty page xoxo
It’s definitely a treat, Beverley! I’m so glad you found us here… Thanks for visiting!
What a wonderful dish, right up my street. Thanks so much for sharing it with us Michele, I’m off for a tour around your lovely blog ♥
Thank you, Doreen! I’m so glad you like the dish and appreciate your stopping by!
This looks like the perfect meal…everything you need in one bowl, and I bet those juices are so full of flavor!
Thanks, Ann! It really does have everything in one bowl, and it’s all so good!!
Love this! I do a Brazilian shrimp with coconut and it is so good! Can’ wait to try this version of goodness, too!
Ooooh… I’d love your recipe, Abbe! Brazilian shrimp with coconut sounds incredible! 🙂