Blackened Shrimp and Corn Chowder (Recipe)
A hearty chowder courtesy of The American Craft Beer Cookbook
This hearty chowder is able to restore even the most waterlogged sailor. Fresh shrimp from the sea gives this an extra salty kick. Pair with an amber ale, like Gritty’s Red Claw to fortify you against the elements and for what’s next. Serve with oyster crackers, tortilla chips, cornbread, or a bread of your choice.
Blackened Shrimp and Corn Chowder
- 2 tsp olive oil
- 2 celery stalks, chopped small
- 1 medium Spanish onion, chopped small
- 2 medium banana peppers, finely chopped
- 4 oz red or amber ale
- Salt and freshly ground black pepper, to taste
- 1 lb fresh shrimp, deveined and shelled (Maine harvested preferable)
- 2 tsp smoked paprika
- 2 tsp chili powder
- 1½ c fresh corn (OK to substitute frozen)
- 4 c seasoned fish stock (OK to substitute vegetable stock)
- 1 large sweet potato, baked and mashed
- Fresh dill, chopped fine, to taste
- Heat 1 ounce of oil in a stockpot over medium heat and add celery, onion, and banana peppers and cook until onions are clear (5 to 7 minutes). Add ale, salt, and pepper and reduce heat to medium low, stirring until beer’s foam subsides and liquid reduces (about 5 minutes).
- Meanwhile, rinse shrimp under cold water; pat dry with a paper towel and toss in a bowl with paprika and chili powder, coating thoroughly.
- Heat the remaining 1 ounce of oil in a cast iron pan. Cook shrimp for 2 minutes, stirring once, but ensuring a good sear.
- Immediately transfer shrimp to stockpot with corn and fish stock. Bring to a light boil over medium high heat and add mashed sweet potatoes. Reduce heat to low, and cook for 20 minutes, stirring occasionally. Top with fresh dill before serving.
Suggested beer pairings: Amber Ale, Irish Red, Rye Ale or Lager
Excerpted from The American Craft Beer Cookbook © John Holl. Photography © Lara Ferroni. Used with permission of Storey Publishing