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Shrimp and Roasted Corn Chowder

Shrimp and Roasted Corn Chowder Recipe

  • 4 ears corn, kernels cut from the cobs with the cobs reserved
  • 1/2 pound shrimp peeled and deviend with the shells reserved
  • 4 cups shrimp or fish stock, or chicken broth
  • 4 slices smoked bacon, cut into one inch pieces
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1/2 red pepper, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 2 teaspoons smoked paprika
  • 1/4 cup flour (or rice flour for gluten-free)
  • 1 large stewing potato, cut into bite sized pieces
  • 1/2 cup cream
  • salt (or fish sauce), pepper and cayenne (or sriracha) to taste
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