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Corn and Shrimp Chowder

Name: Corn and Shrimp Chowder
Prep time: 39 min
Total time: 39 min
Cuisine: American
Ingredients: bacon — 112 g; yellow onion — 110 g; red bell pepper — 100 g; garlic — 9 g; all-purpose flour — 23 g; low-salt chicken broth — 946 g; yellow new potatoes — 454 g; corn kernels — 946 g; shrimp — 454 g; heavy cream — 237 g; salt — 5 g; freshly ground black pepper — 3 g; chives — 7 g

Corn and Shrimp Chowder reads umami 6.9, richness 6.3 and salinity 5.6 on Palate's 0–10 flavor X-ray — a American main, about 39 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.7 / 10
Sweet & Fruity — 4.0 / 10
Sour & Bright — 1.3 / 10
Bitter & Earthy — 3.9 / 10
Rich & Fat — 6.5 / 10
Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 6.9 · Richness 6.3 · Salinity 5.6 · Allium 4.2 · Smoke 3.6 · Sweetness 3.4 · Marine & Briny 3.2 · Herbaceous 1.8 · Fruity 1.8 · Earthy 1.6 · Warm Spice 1.3 · Sourness 1.0 · Citrus 0.9 · Bitterness 0.8 · Nutty 0.6 · Floral 0.6

What's in it (13)

bacon — 112 g
yellow onion — 110 g
red bell pepper — 100 g
garlic — 9 g
all-purpose flour — 23 g
low-salt chicken broth — 946 g
yellow new potatoes — 454 g
corn kernels — 946 g
shrimp — 454 g
heavy cream — 237 g
salt — 5 g
freshly ground black pepper — 3 g
chives — 7 g

Time & effort: about 39 min · effort: involved

Nutrition (per 100 g, engine-estimated): 83.7 kcal, 4.4 g protein, 3.9 g fat, 7.9 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

In a large Dutch oven or heavy pot, cook the bacon over medium heat, stirring occasionally, until crisp and the fat has rendered, 6-7 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the fat in the pot.
Add the onion and bell pepper to the bacon fat and cook over medium heat, stirring occasionally, until softened and the onion is translucent, 5-6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
Sprinkle the flour over the vegetables and cook, stirring constantly, until it smells lightly toasted and coats the vegetables evenly, 1-2 minutes - this builds the chowder's body without any raw-flour taste later.
Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the potatoes, bring to a boil, then reduce to a simmer and cook, partially covered, until the potatoes are just tender when pierced with a knife, 12-14 minutes.
Stir in the corn and simmer until the kernels are bright and just cooked through, 4-5 minutes.
Nestle the shrimp into the chowder in a single layer, cover, and cook over low heat until the shrimp are opaque and just cooked through, 3-4 minutes - watch closely, since shrimp turn rubbery within a minute of being done.
Remove the pot from the heat and stir in the heavy cream, salt, and black pepper. Let stand off the heat for 2 minutes so the cream warms through gently without curdling.
Taste and adjust the salt. Ladle into bowls, top with the reserved bacon and chives, and serve hot.

Dishes with a similar flavor shape

Manhattan-Style Tomato Clam Chowder — American
Cajun Shrimp and Sausage Gumbo — Cajun/Creole
New England Clam Chowder — American
Marmitako — Basque · Hegoalde (Spain)
One-Pot Jambalaya — Cajun/Creole · Cajun

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.