The Best Brothy Corn and Shrimp Chowder
This recipe is inspired by a trip my husband and I took last year to Point Reyes, California, where we had the most incredible chowder of our lives. We were headed to Healdsburg for a winery’s annual Halloween party, but since I was pregnant and would not be able to enjoy the party quite like I normally do, I planned a slight detour for us to Dillon Beach. The tranquil and picturesque scenery combined with the quaint cabin and world class meals, our stay in this tiny beach town was nothing but perfect.
I first discovered this magical peninsula during a food photography retreat, and it has since held a special place in my heart. After extensive research on places to stay and where to eat, we settled on Dillon Beach Resort. Its stunning cottages and boundless views offered nothing but peace. Plus, being pregnant at the time, I was really only interested in eating and the view. Lucky for me, I got both!
Our first night, we ate at the resort’s restaurant “Coastal Kitchen”. It was pretty chilly outside so the clam chowder piqued our interest. I’ve never been one for very thick chowders, so when the waiter described this one as a thin broth from heaven, I was in. When dinner arrived we were instantly in love – the chowder had a very light broth, but didn’t lack any of the flavors you want or expect. It was hands down the best clam chowder either of us had ever had, and probably ever will. Bold claim. I stand by it!
I reached out to the kitchen well over a year later to ask (beg) for the recipe, but I learned some incredibly sad news. The chef unexpectedly passed a couple of months ago in an accident. He was a young man with a beautiful family. My heart goes out to them. It’s truly incredible that just a meal can have an every lasting effect and really touch someone. This recipe is dedicated to the chef. It is my best, and I have to say very fine attempt, at re-creating his beautiful dish. Thank you Chef Todd Shoberg! Here is the chef’s Go Fund Me page if you are interested!
The Best Brothy Shrimp and Corn Chowder
Ingredients
- 6 Cups chicken stock, low sodium
- 1 lb. shrimp, shells reserved
- 3 ears corn shucked, cobbs reserved
- 1/2 tsp. celery salt
- 1 tsp. fennel seeds
- 2 Tbsp. unsalted butter
- 1 yellow bellpepper, diced
- 1 yellow onion, diced
- 4 celery ribs, diced
- 1 serrano, minced
- 2 baking potatoes, cut into 1/2 inch cubes
- 10-14 oz. heavy cream
- 4 oz. white wine optional
- salt and pepper, to taste
- 1 Tbsp. consome
- Buttered toast (I like to use fennel butter)
- saffron, dill, and olive oil to garnish
Instructions
- In a large pot, bring the chicken stock to a boil with the shrimp shells and corn cobs. Cover and simmer for 30 minutes. Strain the stock through a fine sieve into a large bowl, pressing on the shells to remove as much stock as possible. Wipe out the pot.
- In a small skillet, toast the fennel seeds over moderately high heat until fragrant and starting to pop, about 45 seconds. Let cool completely. In a spice grinder or mortar, grind or crush the seeds to a powder.
- In the same large pot you used for the stock, melt the butter over moderately high heat. Add the yellow pepper, onion, celery and chile and cook until they begin to soften, about 8 minutes. Add the ground fennel and celery salt and consome and cook for 1 minute. De-glaze your pan with white wine. Add the potatoes and shrimp stock and bring to a boil. Cover and simmer until the potatoes are tender, about 8 minutes. Remove from the heat.
- Stir the shrimp into the chowder. Cover and let stand until the shrimp turn pink on the outside, about 3 minutes. Stir in the heavy cream and corn kernels. Bring to a simmer for 3 minutes. Ladle the chowder into bowls and garnish with saffron, dill, and a swirl of olive oil.
- Buttered toast: Melt the butter in a small sauce pan, and lay the bread sticks on top of the butter. Brown on both sides and remove. Then, place the sticks at the edge of the bowl to serve!
*Recipe adapted from Andrew Zimmern.
Looks delicious! Can’t wait to make this.
Thank you for the lovely write up. Come back and stay another time.
All the best,
Dillon Beach Resort