Pumpkin and Shrimp Corn Chowder

This chowder  recipe takes advantage of the last of the fall corn harvest and the arrival of pumpkins in the pumpkin patch. Diced potatoes  with a taste of smoked paprika and Creole seasoning gives this new seasonal favorite delivers a new twist to a not so traditional chowder. So warm and satisfying, this dish is perfect with a chunk of rustic French  bread.

Enjoy!

Serves 6 to 8

Ingredients:
4 Fresh ears of corn
1 pound medium shrimp, peeled and deveined
4 Tablespoons butter, divided
1 medium yellow onion, diced
1 medium red bell pepper, cut into ¼ inch dice
½ cup celery, diced
4 cloves garlic, minced
2 Tablespoons all purpose flour
½ cup celery, diced
4 cloves garlic, minced
1/4 teaspoon smoked paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
1 bay leaf
4 cups chicken stock
1/2 pound Yukon gold potatoes, peeled, cut into 1-inch cubes
1/2 cup pumpkin puree
1 teaspoon Creole seasoning
1 cup heavy cream
Sprigs of flat leaf Italian parsley, for garnish

Directions:
In a shallow dish, with a serrated knife, strip the kernels off the corn. Set aside.

In a large Dutch oven, heat 1 tablespoon of butter over medium high heat and cook the shrimp for 4 to 7 minutes or until they become completely opaque and pink. Remove the shrimp to a plate, and set aside.

Heat the remaining 3 tablespoons of butter and cook the garlic, onions, celery and red bell pepper for 3 to 5 minutes. Add the corn to the Dutch oven and cook for about 5 minutes, stirring occasionally. Add the flour and continue to cook for an additional 2 minutes. When the flour begins to brown, add the smoked paprika, salt, black pepper, bay leaf, chicken stock, pumpkin puree and potatoes. Bring the chowder to a boil, stirring occasionally. Reduce the heat to low and simmer uncovered for 15 minutes.

While the chowder is simmering, reserve 8 shrimp and chop up the remaining shrimp into bite sized pieces. Add the heavy cream, Creole seasoning, and chopped shrimp to the Dutch oven. Stir until the cream is incorporated and allow the chowder to heat through. Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaf.

Ladle into soup bowls and serve warm, garnished with parsley sprigs and top with the remaining whole shrimp.

Style Notes:
Staub Burnt Orange Mini Pumpkin Cocotte (3/4 quart) 
The Home Cook’s personal, French White Plate, Venetian Glass Charger, and Silver Spoon

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Creamy Boston Style Clam Chowder

Creamy Boston Style Clam Chowder

I love BACON…and I think I would add it to every dish, if I could…..

And this dish is is flavored with bacon, leeks and onions. Diced white potatoes add starch to round out the thickness and flavor of the soup. The perfect dish for an Autumn Day….. or any other time of the year!

clam chowder

PREP TIME: 20 MIN
COOK TIME: 45  MIN
TOTAL TIME : 1 HR, 5 MIN
SERVINGS: 6 to 8

Ingredients:
1/2 pound bacon, medium diced
1 cup chopped leeks (about 1 pound)
1 cup chopped yellow onions
1/2 cup chopped celery
2 carrots, peeled and julienned (or diced)
3 bay leaves
1 Tablespoon chopped fresh thyme
1/2 cup flour
1 pound white potatoes, peeled and medium-diced 4 cups clam juice
2 cups heavy cream
2 pounds little neck clams, shucked, chopped
2 Tablespoons finely chopped parsley
Salt and pepper

Preparation:
In a heavy stock pot, over medium-high heat, render the bacon, until crispy, about 8 minutes. Remove approximately 1/4 cup of acon and reserve for garnish if desired. Stir in the leeks, onions, celery, and carrots. Saute for about 2 minutes or until the vegetables start to wilt.

Season the vegetables with salt and pepper. Add the bay leaves and thyme. Stir in the flour and cook for 2 minutes.

Add the potatoes. Stir in the clam juice. Bring the liquid up to a boil and reduce to a simmer.

Simmer the mixture until the potatoes are fork tender, about 12 minutes. Add the heavy cream and bring up to simmer. Add the clams and simmer for 2 minutes. Stir in the parsley. Season with salt and pepper if needed.

Ladle soup into shallow bowls and serve.

Yields 6 to 8 servings