Shrimp and Corn Chowder
User Reviews
4.3
18 reviews
Good
Shrimp and Corn Chowder
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This Shrimp and Corn Chowder is filled with sautéed vegetables, tender, juicy shrimp, and fresh sweet corn. Enjoy with a slice of crusty bread to sop up all of that rich and creamy (but still light!) broth.
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Ingredients
- 2 tablespoons olive oil
- 1 pound jumbo raw shrimp 15-20 count, peeled and deveined
- 2 tablespoons unsalted butter
- ¾ cup chopped onion
- ¾ cup chopped carrot
- ¾ cup chopped celery
- 2 tablespoons all-purpose flour
- 2 large cloves garlic minced
- 1 teaspoon minced fresh rosemary thyme is also very nice!
- 4 cups low sodium chicken stock
- 3 cups fresh sweet corn see notes
- 1 bay leaf
- ½ cup heavy cream
Instructions
- Heat a large Dutch oven over medium-high heat and add the olive oil. When the olive oil is fragrant, add the shrimp in a single layer. Season with salt and pepper to taste (about 1 teaspoon kosher salt and ½ teaspoon black pepper).
- Cook the shrimp for 2-3 minutes per side, or until just barely pink. Remove shrimp and set aside.
- In the same pot (do not clean it), add the butter and allow it to melt. When the butter has melted, add the onion, carrot, and celery. Cook for 5-7 minutes, or until vegetables are tender.
- Add the flour, garlic, and rosemary. Stir so that the flour coats the vegetables and cook for an additional minute.
- Deglaze the pan by adding 1 cup of chicken stock and scraping the bottom with a wooden spoon. Add the remaining chicken stock, corn, and bay leaf. Bring to a boil.
- Reduce heat to low and add the heavy cream. Stir to combine and season with salt and pepper to taste.
- Add shrimp back to the soup (chop shrimp into bite-size pieces if you like) and cook for an additional 2-3 minutes. When shrimp are warmed through, remove the bay leaf and enjoy immediately. If desired, serve with fresh lemon wedges to squeeze over the top of individual bowls – it adds brightness and acidity that pairs deliciously with the shrimp.
- Store any leftovers in an airtight container for up to three days.
Notes
- To store. Leftover shrimp and corn chowder can be stored in an airtight container in the fridge for up to 3 days. Due to the cream in the broth, this is not a dish that I recommend freezing, although it can be done.
- To reheat. The best way to reheat shrimp chowder is on the stovetop. Heat until just hot (do not boil). You can also heat it up in the microwave but the shrimp can become a bit rubbery and/or tough.
Nutrition Information
Show Details
Serving
1
Calories
467kcal
(23%)
Carbohydrates
38g
(13%)
Protein
25g
(50%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
12g
Cholesterol
192mg
(64%)
Sodium
1251mg
(52%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 467kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 192mg | 64% |
| Sodium | 1251mg | 52% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
18 reviews
Good
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