Shrimp and Corn Chowder with Popped Wild Rice Cornbread

Last Updated on December 5, 2024 by Lisa Keys

This shrimp and corn chowder with popped wild rice cornbread is a low-country inspired feast. It's so slap your mama good that it scored a top 100 at the World Food Championships (WFC). The scores are based on execution, appearance and taste. Hearing my name called is a thrill of a lifetime.

Here I am, trying to keep my head on straight, following the announcement of my perfect score. In all of my cooking contest experience, I don't think I have ever been so elated. I have a few to thank for giving me such a gift.

First and foremost, my husband. Bill is an awesome sous chef. He takes instructions well. Under my direction, he perfectly cooks shrimp and wild rice two ways. He is calm and confident. Not for nothing, he also did all the driving to Indiana and shlept my cooking equipment everywhere. We have always been quite a team. I like to say he supports "my passion" and I love that about him.

Get Wild with Wild Rice

Second, the Minnesota Wild Rice Council. I can't compete without their generousity. After becoming a finalist in the annual Get Wild with Wild Rice recipe contest, the council awards me the coveted Golden Ticket. I can now participate in the WFC soup category. The golden ticket pays for the $1000.00 entry fee. It is an honor they have faith in me to show off their delicious wild rice to the world in my Low Country Shrimp Boil Chowder with Popped Wild Rice Cornbread. It is generous sponsors like this that make food sport possible for a home cook like me. All I want to do is make my sponsor proud. Mission accomplished.

Third, I need to thank Caplinger's Fresh Catch Seafood Market for supplying me with the freshest products for my shrimp and corn chowder. This store is a local family run business in Indianapolis that I am so very grateful for. Andy Caplinger's customer service is exceptional bar none. He reminds me of my son, William. An angel on earth. You, who know William, know what I am talking about. Enough said.

It's a delight to be in the soup category. Not only do I make soup, but I get to bake as well. Soup definitely needs a little something on the side! The challenge is to incorporate wild rice into my recipe. Further, all contestants are challenged to take a main dish meal idea and turn it into a soup.

Inspired by places I have been and People I love

I am inspired by Bill and I meeting down south and those big communal tables where folks gather to enjoy a shrimp boil dinner. Typical ingredients include shrimp, corn on the cob, andouille sausage and potatoes steamed in a flavorful broth, strained and then tossed on paper covered tables. Fill your plate and enjoy. This is what I did.

How to make shrimp and corn chowder

• Brine shrimp in salt and baking soda for 15 minutes. Rinse and pat dry.
• Sauté andouille, onion, sweet red bell and seasoning in butter.
• In blender, puree corn, half n' half, lobster base, water and cooked wild rice.
• Strain blended mixture into pot. Add potatoes. Simmer 15 minutes.
• Add diced shrimp and fresh corn, turn off heat. Let stand 5 minutes.
• Sauté large shrimp in butter and lemon olive oil just until cooked thru.
• Ladle chowder into bowls. Place large shrimp, tail-up, in center.
• Garnish with fresh herbs and serve with popped wild rice cornbread.

What is popped wild rice

Honestly, it isn't a southern meal without cornbread. So, based on the tried and true Cole's cornbread recipe I created this Popped Wild Rice Cornbread. The wild rice is flash fried in hot oil and turns into these magical crispy bites. It adds the perfect contrast in texture to the dish. I think the wild rice took the dish over the top and WOWED the judges.

Low Country Shrimp Boil Chowder with Popped Wild Rice Cornbread

Lisa Keys

A Low-Country Shrimp Boil is a fun and flavorful main dish often spread out on a covered table for a casual, communal dining experience. This seafood chowder features all the elements of the classic including shrimp, corn, potatoes and andouille. The soup is served with a homemade toasted slice of popped wild rice cornbread. Hope y’all love it.

5 from 5 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course main dish, Soup, soups and stews

Cuisine American, low-country, southern

Servings 4 people

Calories 789 kcal

Ingredients

  

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Low Country Shrimp Boil Chowder with Wild Rice

• 1 bag (16 oz.) frozen sweet corn, thawed
• 2 cups half ‘n half or milk
• 2 tablespoons lobster base
• 1 cup water
• ½ cup cooked wild rice see notes
• 2 tablespoons unsalted butter divided
• 2 (3 oz. each) andouille sausage links, sliced in bite-size half moon pieces
• 1 cup chopped onion
• 1 cup diced red bell pepper
• 1 ½ teaspoons kosher salt
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 ½ teaspoons BBQ seasoning*, store-bought or homemade see notes
• 2 medium-size red potatoes, diced
• ½ pound (31-40 count) fresh shrimp, peeled, deveined, brined, cut into bite-size pieces see notes
• 1 fresh ear of corn kernels sliced off cob

Garnish

• 4 extra large tail-on medium shrimp, brined and cooked see notes
• 1 teaspoon kosher salt
• ¼ teaspoon baking soda
• 1 tablespoon butter
• 1 tablespoon lemon infused olive oil
• Fresh herbs for garnish optional

Popped Wild Rice Cornbread

• 1 ½ cups all-purpose flour
• ½ cup sugar
• ½ cup corn meal
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ¼ cups milk
• 2 eggs lightly beaten
• ⅓ cup vegetable oil
• 3 tablespoons butter melted plus additional for toasting
• ¼ cup Popped wild rice see notes
• Baker’s Joy

Instructions

 

Low Country Shrimp Boil Chowder with Wild Rice

• In a high-speed blender, puree corn, half ‘n half, lobster base, water and wild rice until smooth; strain and set aside.
• In a Dutch Oven, melt 2 tablespoons butter over medium-low heat. Add andouille, onion and bell peppers; cook, stirring, for 4 to 6 minutes or until onion softens. Stir in salt, thyme, bay leaf and BBQ seasoning. Add the corn mixture and potatoes; bring to a simmer. Reduce heat and cook, stirring often, for 10 to 15 minutes or until potatoes are just tender.
• Add cut up shrimp and fresh corn. Cover and turn off heat. Shrimp will be cooked in 5 minutes.
• Ladle chowder into serving bowls.
• Place large shrimp, tail up in center. (see notes)
• Garnish with fresh herbs.
• Place cornbread on the side of plate.

Popped Wild Rice Cornbread

• Preheat oven to 350 degrees F. Grease a biscotti baking pan or 9-inch square pan.
• Combine flour, sugar, cornmeal, baking powder and salt in a medium bowl.
• Combine milk, eggs, vegetable oil and butter in a small bowl; mix well.
• Add to flour mixture; stir until just blended. Pour into prepared pan.
• Sprinkle top with popped wild rice. Bake for 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan. Turn out on cooling rack. Cool.
• Slice into ½-inch slices. Toast, if desired, by brushing each side with melted butter. Place on baking sheet. Toast both sides in oven at 350F.

Notes

For homemade BBQ seasoning mix all together. Store unused in a glass container. 
• 3 tablespoons smoked paprika
• 2 ½ tablespoons kosher salt
• 2 ½ tablespoons ground coriander
• 2 tablespoon ground celery seed
• 2 tablespoon brown sugar
• 1 ½ tablespoon ancho chili powder
• 1 ½ tablespoon ground cumin
• 1 tablespoon chipotle powder

Shrimp brine: mix ¼ teaspoon baking soda plus 1 teaspoon salt and sprinkle evenly over shrimp. Brine for 15 minutes, rinse, paper towel dry. For extra large tail on shrimp, slightly butterfly and skewer to straighten tails. Cook 2 to 3 minutes in melted butter and lemon olive oil or until just cooked through. Remove skewers before plating.

To make popped wild rice: in a small deep pot, heat grapeseed or canola oil to 425F. Add wild rice. As it pops (within seconds) it rises to the top. Skim off popped rice and transfer to paper towel. Immediately sprinkle with pinch of salt.

Nutrition

Serving: 1 servingCalories: 789kcalCarbohydrates: 83gProtein: 28gFat: 69gSaturated Fat: 33gPolyunsaturated Fat: 11gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 296mgSodium: 2271mgPotassium: 961mgFiber: 5gSugar: 24gVitamin A: 2437IUVitamin C: 42mgCalcium: 323mgIron: 5mg

Keyword andouille, chowder, corn bread, fresh corn, shrimp, wild rice

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