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5.0 from 516 votes

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

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 520 kcal
Course: Lunch , Dinner
Cuisine: American

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 talks 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

Instructions

    Cup of Yum
  1. Add the olive oil to a Dutch oven or large soup pot and heat over medium-high heat.
  2. Add the shrimp in a single layer and sprinkle with salt and pepper.
  3. Cook the shrimp for 2 minutes per side until just barely pink.
  4. Remove the shrimp and set aside in a bowl.
  5. Add the butter to the same pot after removing the shrimp.
  6. Add the diced onion, carrost, and celery and saute for 6-7 minutes until vegetables are tender.
  7. Then add the flour, garlic, and rosemary.
  8. Stir until the vegetables are coated in the flour and cook for about a minute.
  9. 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)
  10. Add the remaining broth along with the corn, and bay leaf and bring to a boil over medium-high heat.
  11. Reduce the heat to low and add in the heavy cream, stirring to combine well.
  12. 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

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

% 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.