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4.3 from 18 votes

Shrimp and Corn Chowder

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 467 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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).
  2. Cook the shrimp for 2-3 minutes per side, or until just barely pink. Remove shrimp and set aside.
  3. 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.
  4. Add the flour, garlic, and rosemary. Stir so that the flour coats the vegetables and cook for an additional minute.
  5. 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.
  6. Reduce heat to low and add the heavy cream. Stir to combine and season with salt and pepper to taste.
  7. 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.
  8. 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

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

% 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.