Shrimp and tobiko chowder with Tobiko jar and seaweed breadstick

Shrimp, corn, and Tobiko chowder

Written by on in Recipes

As we enjoy the dog days of summer, it’s nice to feature the season’s bounty with a relaxed and easy soup — preferably with minimal standing-over-the-stove time. This chowder features a quick broth made from shrimp shells and corn cobs – things most people would normally just compost. Slightly thickened with flour and cream, this simple soup comes together with minimal ingredients. Garnish with tobiko at the very end as the fish roe sinks into the bottom of the soup otherwise. Perfect with seaweed breadsticks.

What is Tobiko?

These are the tiny orange/red fish eggs normally served in sushi. They’re briny and packed with the flavour of the sea. You can typically purchase Tobiko in packets and jars in the frozen aisle at Asian food markets.

Shrimp, corn and tobiko chowder
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Shrimp, corn and tobiko chowder

Recipe by Tiny Kitchen CravingsCourse: SoupsDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 bag of frozen shrimp with shells (with or without heads), approx. 500 g 1.1 lb

  • 2 corn ears

  • 2 tbsp. butter, divided

  • 1 onion, diced

  • 3 celery stalks, diced

  • 1 garlic clove, minced

  • 2 potatoes, peeled and cubed

  • 4 cups water (or seafood stock)

  • 2 tsp. smoked paprika

  • 1/2 cup heavy cream

  • 2 tbsp. tobiko paste

  • Seaweed breadsticks, to serve

Directions

  • Remove heads from, peel, and de-vine the shrimp, saving the shells and heads. Set shrimp meat aside. Remove corn from the cob, saving the cob. Set corn kernels aside.
  • Heat a large stockpot on the stovetop on medium and melt butter. Fry the shrimp shells and corncobs in the stock pot for two minutes, until the shrimp shells turn orange and the cobs brown. Pour water (or stock) into the stockpot and bring to boil. Reduce heat and simmer for 15 minutes. Pour out stock, straining to remove the corn cobs and shrimp shells to discard. Set stock aside.
  • Heat the same stock pot on medium heat. Sauté onions and celery for 2 minutes and add garlic. Continue to sauté for 1 more minute. Add potatoes, stock, and smoked paprika. Bring to boil and reduce heat to sinner for 10 minutes (or until potatoes are cooked).
  • Add shrimp and corn, and continue to simmer for another 3-4 minutes. Add cream and heat through.
  • Ladle soup into bowls, arranging the shrimp on top. Sprinkle Tobiko on top of the shrimp (they will sink to the bottom of the soup otherwise). Serve with breadsticks (like this seaweed breadstick recipe) or crackers.

1 Comment

  1. […] These are basic, and this isn’t an insult. They’re easy to make, look dressy and taste amazing on their own, or swirled in some soup or even to break the yolk of a fried egg for breakfast. Pictured here with a bowl of shrimp, corn, and Tobiko chowder. […]

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