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Shrimp and Sweet Corn Chowder lowish Style

Prep Time15 minsCook Time20 minsCategory
Spirits
 Iowish Whiskey
Ingredients
 1 lb medium shrimp, peeled and deveined
 3 cloves garlic, diced
 1 onion, diced
 2 tsp smoked paprika, or more, to taste
 ½ tsp dried oregano
 ½ tsp dried basil
 ¼ tsp crushed red pepper flakes, optional
 Kosher salt and freshly ground black pepper, to taste
 4 cups seafood stock
 2 cups corn kernels, frozen, canned or roasted
 1 bay leaf
  cup lowish Corn Whiskey (or Cody Road Bourbon)
 ¼ cup heavy cream
 2 tbsp chopped fresh parsley leaves
Directions
1

Heat a large stockpot or Dutch oven over medium heat.

2

Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about2-3 minutes; set aside.

3

Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

4

Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.

5

Whisk in seafood stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf.

6

Add heavy cream and lowish. Puree with an immersion blender.

7

Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.

Ingredients

Spirits
 Iowish Whiskey
Ingredients
 1 lb medium shrimp, peeled and deveined
 3 cloves garlic, diced
 1 onion, diced
 2 tsp smoked paprika, or more, to taste
 ½ tsp dried oregano
 ½ tsp dried basil
 ¼ tsp crushed red pepper flakes, optional
 Kosher salt and freshly ground black pepper, to taste
 4 cups seafood stock
 2 cups corn kernels, frozen, canned or roasted
 1 bay leaf
  cup lowish Corn Whiskey (or Cody Road Bourbon)
 ¼ cup heavy cream
 2 tbsp chopped fresh parsley leaves

Directions

Directions
1

Heat a large stockpot or Dutch oven over medium heat.

2

Add shrimp to the stockpot, and cook, stirring occasionally, until pink, about2-3 minutes; set aside.

3

Add garlic and onion to the stockpot, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

4

Stir in paprika, oregano, basil and red pepper flakes until fragrant, about 1-2 minutes; season with salt and pepper, to taste.

5

Whisk in seafood stock, corn and bay leaf. Bring to a boil; reduce heat and simmer until slightly thickened, about 12-15 minutes; discard bay leaf.

6

Add heavy cream and lowish. Puree with an immersion blender.

7

Serve immediately with shrimp, garnished with bacon and parsley leaves, if desired.

Shrimp and Sweet Corn Chowder lowish Style
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Mississippi River Distilling Company

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