Shrimp Corn Chowder
This creamy shrimp corn chowder is a comforting dish that combines tender shrimp with sweet corn and a medley of vegetables, all simmered in a rich chicken stock and finished with heavy cream. Perfect for a hearty meal any time of the year.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 4 cups chicken stock
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ large onion, chopped
- 2 large carrots, sliced
- 2 stalks celery, diced
- 3 cups corn kernels
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon fresh rosemary, minced
- 1 bay leaf (optional)
Instructions
- Heat olive oil in a Dutch oven or large soup pot over medium-high heat. Add shrimp in a single layer, sprinkle with salt and pepper, and cook for 2 minutes per side until just pink. Remove shrimp and set aside.
- In the same pot, add butter. Once melted, add chopped onion, carrots, and celery. Sauté for 6-7 minutes until vegetables are tender.
- Stir in flour, minced garlic, and rosemary. Cook for about 1 minute, ensuring vegetables are coated with flour.
- Pour in 1 cup of chicken stock, scraping the bottom of the pot to loosen any bits. Add the remaining chicken stock, corn kernels, and bay leaf (if using). Bring to a boil over medium-high heat.
- Reduce heat to low and stir in heavy cream. Return the cooked shrimp to the pot, simmer for an additional 2-3 minutes until the shrimp are heated through.
- Discard the bay leaf if used, and serve the chowder hot.
Nutrition
- Calories: 290
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 200mg