Shrimp Corn Chowder
User Reviews
5.0
516 reviews
Excellent
Shrimp Corn Chowder
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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
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Ingredients
- 2 tablespoons olive oil
- 1 pound Shrimp peeled and deveined
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons butter
- ½ large onion chopped
- 2 large carrots sliced
- 2 stalks celery diced
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- 1 teaspoon fresh Rosemary minced
- 4 cups chicken stock
- 3 cups corn kernels
- ½ cup heavy cream
- 1 bay leaf optional
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Instructions
- 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.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Use any favorite cooking oil instead of olive oil.
- Use more oil instead of the butter to saute the vegetables, if you prefer.
- Use ½ teaspoon of dried rosemary in place of fresh rosemary
- Use any size shrimp you prefer. Smaller shrimp will cook faster. You can also chop the shrimp into bite-sized pieces if you’d like after cooking.
- Use a mirepoix mix for quick prep carrots, celery, and onion.
- Use gluten free one-to-one flour is desired.
- Use thyme instead of rosemary.
- Use seafood stock or vegetable stock instead of chicken broth.
- Use fresh, frozen or canned corn. (drain canned corn and rinse before adding.
- Add more or less heavy cream based on your personal preference of creaminess.
- Omit the bay leaf if preferred.
- Squeeze fresh lemon juice over the top of soup
Nutrition Information
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Serving
1serving
Calories
520kcal
(26%)
Carbohydrates
36g
(12%)
Protein
34g
(68%)
Fat
29g
(45%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
238mg
(79%)
Sodium
1407mg
(59%)
Potassium
952mg
(27%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
6783IU
(136%)
Vitamin C
7mg
(8%)
Calcium
134mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 520kcal | 26% |
| Carbohydrates | 36g | 12% |
| Protein | 34g | 68% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 238mg | 79% |
| Sodium | 1407mg | 59% |
| Potassium | 952mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 6783IU | 136% |
| Vitamin C | 7mg | 8% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
516 reviews
Excellent
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