Recipe Corner: Slap Ya Mama Shrimp Chowder

Real talk: I haven’t always been the best cook. I essentially learned to cook from ordering HelloFresh in my B.K. (before kids) time, telling myself, “I may not know how to cook, but I can certainly read.” Ordering those meal kits helped give me the confidence to mix and match certain main entrees and sides, trade out ingredients for what fit my tastes better, and make things my own so I began playing with some older family recipes as well. This recipe is adapted from my mother Nancy Skarupa’s cajun shrimp chowder. I’ve taken a few liberties with one of my all-time favorite seasonings: Slap Ya Mama! Warning: it slaps! 🙂

Time: ~45 minutes

Serving Size: Serves 6

Ingredients:

• 6-8 slices of bacon (chopped)-- I ascribe to the life philosophy of “bacon makes everything better,” so I tend to add more.

• 1 tbsp. butter

• 2 cloves of garlic (again, I lean towards “more is better” when it comes to garlic and minced makes life easier)

• 1 lb. yellow potatoes (chopped– I try to get 1 cm cubes)

• 3 thyme sprigs (dried seasoning works too, to taste)

• 3 cups sweet corn (or 2 cans)

• ½ tsp - 2 tsp. Slap Ya Mama Cajun seasoning (I tend to add more to individual bowls, as I have three young kids who like spicy one day and hate it the next)

• 1 lb. shrimp (peeled already; I prefer jumbo, but it’s whatever is on sale, let’s be honest)

• 1 medium onion (chopped; take your pick of yellow or Vidalia)

• 2 tbsp. flour

• 4 cups chicken broth (low sodium if needed)

• 2 green onions (chopped)

• ¾ cup heavy cream

• salt & pepper to taste (and more Slap Ya Mama for an extra kick)

Directions:

1. Defrost shrimp (if frozen) and pat shrimp dry; season shrimp all over with Slap Ya Mama!, salt, and pepper

2. In a large pot over medium heat, cook bacon until crispy (6-7 minutes, depending on your interpretation of crispy)

3. Remove cooked bacon onto a paper towel-lined plate. Do not drain bacon fat!

4. Add shrimp to bacon fat and cook until pink– about 2 minutes per side. Once cooked, move shrimp to the plate with the bacon. 

5. Now, drain the bacon fat and melt the butter in the pot, scraping up any browned bits at the bottom with a wooden spoon. 

6. Add the onion and cook until soft ~5 min. 

7. Stir in the garlic and flour and cook about a min more. 

8. Add the potatoes, chicken broth, thyme, and green onions, and bring to a boil. 

9. Reduce heat and cover. Simmer until potatoes are tender ~10 min. 

10. Stir in the corn and cream and simmer another 5 minutes. 

11. Turn off the heat and stir in the cooked shrimp. Add Slap Ya Mama! on top. 

12. Serve with bacon as garnish on top or mixed in– whatever your preference. Add any additional green onions as garnish as well and ENJOY!

This is a family and friends favorite. Perfect as an appetizer or soup course for special occasions and multiple-course dinners or just on a cold, winter day. 

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