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!

4.78 from 9 votes

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Prep Time: 30

Cook Time: 45

Inactive time: 1

Total Time: 2 15

Servings:

Calories: 297kcal

Equipment

Ingredients

Tomatillo purée:

1 pound tomatillos (husked, rinsed, and halved)
2 jalapeños (stems removed; or use 2 serrano peppers)
1 head of garlic (top cut off)
1 yellow onion (peeled and quartered)
1 cup cilantro (tightly packed)
1 lime (juiced)
1 cup water
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil

Shrimp chowder:

4 ears of corn (corn cut from the cobs; cobs reserved)
2 pounds shrimp (thawed)
3 tablespoons extra virgin olive oil (divided)
6 cups water or chicken stock
1 yellow onion (peeled and diced)
1½ pounds russet potatoes (peeled and cut into 1-inch cubes)
Salt and pepper

For serving:

Minced cilantro

Instructions

Prepare the tomatillo purée:

Preheat oven to 400ºF.
Arrange the tomatillos, jalapeño peppers, garlic (cut-side up), and onion quarters on one side of a large baking sheet. Arrange the fresh corn on the other side of the baking sheet. Drizzle the vegetables with 1 tablespoon of extra virgin olive oil and sprinkle lightly with salt.
Transfer the baking sheet to the oven for 20 to 25 minutes, or until the tomatillos soften, and the vegetables char lightly in places. Remove the baking sheet from the oven and set it aside.
Once the garlic is cool enough to handle, pop the cloves from the paper and discard the paper.
Transfer the garlic cloves, tomatillos, jalapeño peppers, and onion quarters to a food processor. Add 1 cup of cilantro, lime juice, and 1 cup of water. Add 1 teaspoon of kosher salt and pulse until completely smooth.
Set aside the roasted corn to be added to the chowder later.

Prepare the shrimp:

As the vegetables roast, peel and devein the shrimp. Reserve the shrimp shells. Roughly chop half the shrimp and leave the remaining half whole. Transfer the shrimp to a bowl and refrigerate until needed.

Make the shrimp stock:

Heat 2 tablespoons extra virgin olive oil in a large soup pot over medium heat. Once hot, add the shrimp shells and mash lightly into the olive oil. Sauté for 3 to 5 minutes.
Add the bare corn cobs to the pot and cover with 6 cups of water or chicken stock. See Note 1. Bring to a boil. Reduce the heat to low. Simmer, uncovered, for 30 to 45 minutes. Taste and add salt if needed.
Carefully drain the stock into a bowl through a sieve. You should have about 4 cups of liquid. Discard the shrimp shells and corn cobs. Wipe out the pot and return it to the stove.

Prepare the chowder:

Add 1 tablespoon of extra virgin olive oil to the soup pot and turn the heat to medium. Once hot, add the diced onion and sauté for 3 to 5 minutes. Add the potatoes and season with 1 teaspoon of kosher salt. Cook for 3 minutes.
Pour the shrimp stock over the potatoes and bring to a boil. Add the roasted corn and reduce the heat to low. Cover and simmer for 30 minutes or until the potatoes are fork-tender. If desired, mash a few potatoes against the edge of the pot to create a thicker chowder. Taste and season to your preference.

Finish the chowder:

Add the shrimp to the pot and simmer for 5 minutes until almost cooked through. Pour the tomatillo purée into the pot and continue simmering until the shrimp are cooked through and opaque, about 3 to 5 minutes longer. The time will vary depending on the size of your shrimp. Taste and season.

To serve:

Spoon the chowder into bowls. Garnish with minced cilantro. Enjoy!

Notes

Note 1: If using water or no-sodium chicken stock, you’ll need to salt the stock as you prepare it. Start with 1 teaspoon kosher salt and add more as needed. If using a chicken base, such as Better than Bouillon, you won’t need to salt the stock as you cook it.

Nutrition

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