Shrimp and Corn Chowder
User Reviews
5
Shrimp and Corn Chowder
Description
Shrimp and Corn Chowder is prepared by slowly cooking diced onions and minced garlic in butter until translucent, then thickening with flour to create a roux. Chicken stock is gradually added along with corn kernels, dried herbs, and seasonings. This mixture cooks slowly in a slow cooker to blend flavors thoroughly. Then shrimp, cream cheese, and heavy cream are stirred in and cooked until shrimp are pink and cooked through. The resulting chowder is creamy and mildly spiced, with the sweetness of corn complementing the shrimp’s delicate flavor. Garnishing with chives and optional red pepper flakes adds freshness and a hint of heat.
This chowder is ideal served warm as a comforting main dish, especially in cooler weather. It pairs nicely with crusty bread or simple side salads to round out the meal. The slow cooker method allows unattended cooking, helping flavors meld and the broth develop a rich texture.
Ingredients
- 1 tbsp butter unsalted
- 1 onion medium, diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 3 ½ cups chicken stock
- 2 cups corn kernel frozen or fresh
- 1 tbsp mixed dried herbs
- 1 tsp red pepper flakes optional
- 1 tsp black pepper freshly ground
- ½ tsp salt plus more to taste
- 1 pound Shrimp medium; fresh or frozen thawed; peeled and deveined; tails left intact optional
- 3 oz cream cheese cubed
- ½ cup heavy cream
- chive optional garnish; chopped chives
- red pepper flakes optional garnish; chopped chives
Instructions
- In a skillet, over medium heat, melt the butter. Add the onions and cook until translucent
- Add the garlic and cook until garlic is fragrant about 30 seconds
- Add the flour and mix well to coat the onions and garlic.
- Add ½ cup of chicken stock, mixing well to remove any lumps.
- Transfer onion mixture to the slow cooker insert.
- Add the rest of the chicken stock, corn, herbs, red pepper flakes if using, black pepper, and salt. Mix well
- Cook on “high” for 3 hours
- Add the shrimp, cream cheese, and heavy cream
- Cook on “high” for a further 30mins-1 hour until shrimp is pink through
- Adjust seasoning as needed
- Serve warm garnished with chopped chives, more red pepper flakes, etc.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 207mg | 9% |
| Potassium | 209mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 356IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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