By Billy Doukas
This colorful and nutritious Maine sweet corn and shrimp chowder dish is perfect for festive gatherings and for pleasing a crowd. Not only does it feed many (double it; heck, triple it!), this dairy free chowder does great on low heat for the length of the party. Sweet local corn and succulent shrimp meet in a flavorful broth topped with fresh herbs. Serve with a side of ripe avocado and crunchy cucumber!
Maine Sweet Corn & Shrimp Chowder
Ingredients – Serves 8
6 ears of fresh Maine corn (gold, silver, or silver & gold)
1 lb. raw shrimp, 20-25 count, peeled & deveined
3 tablespoons extra virgin garlic flavored olive oil
1 tablespoon unsalted butter
2 large yellow onions, coarsely diced
16 oz. vegetable broth
16 oz. seafood broth
12 oz. coconut milk, unsweetened
2 tablespoons lemon juice
1 avocado, peeled and cut into 1” chunks
2 tablespoons minced jalapeno pepper
2 tablespoons fresh cilantro, chopped coarsely
1 tablespoon Kosher salt
1 teaspoon black pepper
Directions
1. Shuck corn. Then, hold ears upright over the cutting board and cut kernels off with a sharp knife in a downward motion. Collect corn kernels in a bowl and set aside. Sprinkle with a couple pinches of salt.
2. Coarsely dice onions, mince jalapeno peppers, peel and devein shrimp. Set all these aside.
3. Heat vegetable broth in an 8 to12 quart stockpot over a medium heat and poach shrimp; about 5 minutes. (Leave shrimp in broth.)
4. Heat butter and olive oil in a large saucepan over a low heat. Add onions, salt, black pepper, and cook until onions are translucent; about 10 to 15 minutes. Next add minced jalapeno, cook on medium heat for 3 minutes. Add corn kernels, stir, and heat for another 3 minutes.
5. Place saucepan ingredients into the stockpot, add seafood broth, stir, and bring to a boil. Reduce heat and simmer till kernels are tender. Remove 4 ladles of chowder, including shrimp and corn, and place in a blender, puree and return to the stockpot. Add unsweetened coconut milk, lemon juice, and simmer for another 15 minutes. Taste and adjust salt and pepper.
6. Place servings in soup bowls. Top with fresh cilantro and serve with ripe avocado or fresh sliced cucumber.
Shop Local Ingredients
The season’s best herbs and produce can be found locally, including Portland Farmers’ Market in Deering Oaks Park. Delicious flavored oils and broths can be found at local grocers Rosemont and Micucci, while Harbor Fish always has a great selection of shrimp products.
A full-bodied rich Chardonnay or a sharp-edged Chenin Blanc will pair very well; a great selection can be found at RSVP. My personal preference is a Curieux, a balanced golden beer from Allagash Brewing Company with notes of bourbon, vanilla, and a hint of coconut.
William “Billy” Doukas is based in Portland where Longfellow Square meets Parkside. With his mother, Rita Panagakos-Doukas, he co-owned and operated Longfellow Café and The Trojan Horse Restaurant between 1980-1990. A former engineer with the Maine DOT, Billy competes as a chef and hosts two annual food events.
