This shrimp and tomatillo corn chowder is spicy, tangy, and sweet all wrapped up in a light and creamy shrimp stock. It takes time, but it’s worth it!
Shrimp and Tomatillo Corn Chowder
This shrimp and tomatillo corn chowder is spicy, tangy, and sweet all wrapped up in a light and creamy shrimp stock. It takes time, but it’s worth it!Print Pin
- Large pot
- Baking sheet
- 9 to matillos husked and rinsed
- 2 serrano peppers stems removed
- 1 head of garlic cut in half cross-wise
- 1 small yellow onion peeled and quartered
- 1 bunch of fresh cilantro rinsed and stems trimmed
- 1 lime juiced
- 1 cup chicken stock
- 1 teaspoon salt
- 6 ears of corn shucked
- 1 pound shrimp peeled and deveined (shells reserved)
- ½ stick of butter
- 1 teaspoon crushed red pepper
- 6 cups chicken stock homemade preferably
- A few splashes of heavy cream optional
- Salt and pepper to taste
- Extra virgin olive oil as needed
- Extra virgin olive oil optional
- Diced avocado
- Lime wedges
Prepare the Tomatillo Purée:
- Turn the broiler on to high. Place the tomatillos, serrano peppers, and onion quarters on the baking sheet and drizzle with oil and a sprinkle of salt. Place the garlic on the baking sheet, cut-side up and drizzle the exposed cloves with a bit of oil.
- Transfer to the broiler for 5-10 minutes, checking every 2-3 minutes. As soon as the garlic turns golden brown on top, remove from the broiler. Continue broiling until the remaining vegetables are charred. Remove from the broiler.
- Carefully pop the garlic from the skin and discard the skins.
- Transfer the garlic along with the remaining charred vegetables to a food processor. Add the chicken stock, lime juice, cilantro, and salt and pulse until a smooth purée forms. Set aside.
Prepare the Corn:
- Preheat the oven to 400ºF. Place the corn on the baking sheet used for the other vegetables and drizzle with oil. Transfer to the oven and roast for 30 minutes or until the corn turns golden brown in spots. Remove from the oven. Once the corn is cool enough to handle, cut the kernels from the cob and discard the cobs.
Prepare the Shrimp Broth:
- As the corn is roasting, prepare the shrimp broth. In a soup pot, melt the butter over medium heat. Once melted and frothy, add the shrimp shells and crushed red pepper. Cook, lightly mashing the shells against the side of the pot occasionally, for 10 minutes until fragrant. Add the chicken stock and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes to allow the shrimp flavor to infuse the chicken stock.
- Carefully drain the stock into a bowl through a sieve and discard the shrimp shells. Wipe out the pot and return the strained stock to the pot.
Finish the Chowder:
- To the pot of shrimp broth, add the tomatillo purée and roasted corn. Bring to a boil and then reduce heat to a very low boil.
- Add the shrimp and cook for 5-7 minutes or until they are opaque and cooked through. Stir in the heavy cream, if using. Taste the broth and season with salt and pepper, if desired.
- Ladle the chowder into bowls and garnish with a drizzle of extra virgin olive oil, fresh avocado, and lime wedges. Enjoy!
Calories: 327kcal | Carbohydrates: 37g | Protein: 37g | Fat: 7g | Sodium: 1616mg | Fiber: 5g | Sugar: 12g | Vitamin C: 29mg
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