shrimp corn chowder

This Shrimp Corn Chowder is a flavorful and comforting soup that’s ready in less than 30 minutes. Juicy shrimp and tender veggies in creamy seasoned broth is the perfect way to enjoy a healthy, satisfying

Shrimp Corn Chowder

olive oil

shrimp

salt

pepper

butter

onion

carrots (sliced)

celery (diced)

all-purpose flour

garlic (minced)

rosemary (minced)

chicken stock

corn kernels

heavy cream

bay leaf (optional)

Add the olive oil to a Dutch oven or large soup pot and heat over medium-high heat.

Add the shrimp in a single layer and sprinkle with salt and pepper.

Cook the shrimp for 2 minutes per side until just barely pink.

Remove the shrimp and set aside in a bowl.

Add the butter to the same pot after removing the shrimp.

Add the diced onion, carrost, and celery and saute for 6-7 minutes until vegetables are tender.

Then add the flour, garlic, and rosemary.

Stir until the vegetables are coated in the flour and cook for about a minute.

Add one cup of broth and scrape the bottom of the pot with a wooden spoon to remove anything one the bottom (to prevent it from burning)

Add the remaining broth along with the corn, and bay leaf and bring to a boil over medium-high heat.

Reduce the heat to low and add in the heavy cream, stirring to combine well.

Add the shrimp back into the pot and cook for an additional 2 or 3  minutes until the shrimp are warm.

Shrimp Corn Chowder is an easy seafood soup recipe with potatoes, carrots, corn, and shrimp with a creamy savory base. 

Tablespoons salted butter

corn

potatoes

carrots

Tablespoon minced garlic

chicken bouillon

thyme

paprika

¼ teaspoon ground pepper

chicken broth

lb small shrimp, cooked, tail-off, de-veined

milk

all purpose flour

bacon onions

In a large pot over medium heat melt butter, then add the onion, corn, potatoes, and carrots together with butter in a large pot, stirring occasionally, about 5-7 minutes until mostly tender.

Add minced garlic, salt, chicken bouillon, thyme, paprika, and ground pepper and stir together.

Add chicken broth and shrimp (rinse first) to the chowder, cover, and simmer over low/medium heat for 20-25 minutes, stirrin  occasionally.

In a small bowl whisk together milk and flour. Slowly pour into simmering chowder and stir. Simmer 2-3 minutes until thickened.

Serve with chopped bacon and green onions.

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Shrimp Corn Chowder

Shrimp Corn Chowder

Top 2 shrimp corn chowder recipes from across the web

The most viewed shrimp corn chowder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Shrimp Corn Chowder

Shrimp Corn Chowder

The most viewed shrimp corn chowder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine