Shrimp Corn Chowder
User Reviews
5
Shrimp Corn Chowder
Description
Shrimp Corn Chowder combines peeled, deveined shrimp with a sauteed base of onions, carrots, and celery. After a light flour coating and garlic-rosemary infusion, chicken stock and corn are added to create a savory broth finished with heavy cream for smoothness. The shrimp are cooked separately to prevent overcooking, then reintroduced briefly to warm through. The chowder offers a tender texture contrast between shrimp and vegetables, garnished optionally with bay leaf and delicate rosemary notes.
The dish serves well as a warming soup suitable for dinner or lunch, pairing naturally with crusty bread for dipping and balancing the creamy consistency. The corn adds subtle sweetness which complements the savory seafood and herbs, making it a well-rounded meal.
Notes advise using any cooking oil interchangeably, adjusting cream quantity to preference, and substituting stocks and herbs to tailor flavor. The chowder keeps well refrigerated for several days and can employ fresh, frozen, or canned corn, providing flexible preparation options.
Ingredients
- 2 tablespoons olive oil
- 1 pound Shrimp peeled and deveined
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- ½ large onion chopped
- 2 large carrot sliced
- 2 talks celery diced
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- 1 teaspoon rosemary minced, fresh
- 4 cups chicken stock
- 3 cups corn kernels
- ½ cup heavy cream
- 1 bay leaf optional
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
- Leftovers keep in the refrigerator for 3 to 4 days when stored in an airtight container.
- Replace olive oil with another cooking oil if preferred, or use additional oil instead of butter for the vegetable sauté.
- Fresh rosemary is suggested, but dried rosemary at half the amount works as a substitute.
- Choose any preferred shrimp size; smaller shrimp cook faster and can be chopped post-cooking for bite-sized pieces.
- Mirepoix pre-mixed vegetables can simplify prep.
- Gluten-free flour alternatives can replace all-purpose flour in a 1:1 ratio.
- Thyme may substitute rosemary for a different herbal note.
- Chicken broth can be swapped for seafood or vegetable stock for varied flavors.
- Fresh, frozen, or canned corn may be used, draining and rinsing canned corn first.
- Adjust heavy cream amounts to modify chowder creaminess.
- Bay leaf is optional and can be omitted.
- A squeeze of fresh lemon juice before serving brightens flavors.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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