Midday Fix: Blackened shrimp and corn chowder from The American Craft Beer Cookbook

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

John Holl


To purchase a copy of the book:

The American Craft Beer Cookbook: 155 Recipes from Your Favorite Brewpubs and Breweries

Saturday, December 14
10 a.m. to Noon
Kendall College
School of Culinary Arts
900 N. Branch Street
Cost of the lecture program is $5, $3 for students

Blackened Shrimp and Corn Chowder

2 tbs olive oil
1 medium Spanish onion – finely chopped
2 celery stalks – finely chopped
2 medium banana peppers – finely chopped
1/2 cup amber ale
salt & pepper
1 pound fresh shrimp peeled and deveined
2 Tablespoons chili powder
2 Tablespoons smoked paprika
1 1/2 cups fresh or frozen corn
4 cups fish broth
1 large sweet potato – baked and mashed
fresh dill

Heat 1 ounce of oil in a stockpot over medium heat and add celery, onion & 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 to and 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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s