5 from 3 votes
Shrimp Corn Chowder
This hearty shrimp corn chowder is full of veggies, herbs, succulent shrimp, sweet corn, and velvety cream.
Course:
Soup
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 1 pound Shrimp 15-20 count, peeled and deveined
- 2 tablespoons butter
- ¾ cup onion about ½ large, chopped
- ¾ cup carrot about 2 large, chopped
- ¾ cup celery about 2 stalks, chopped
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- ½ teaspoon rosemary minced
- 4 cups chicken stock
- 3 cups corn
- 1 bay leaf
- ½ cup heavy cream
Instructions
- 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).
- Cook the shrimp for 2-3 minutes per side, or until just barely pink. Remove the shrimp to a large bowl.
- 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.
- Add the flour, garlic, and rosemary. Stir so that the flour coats the vegetables and cook for an additional minute.
- 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 the soup to a boil.
- When the soup is boiling, reduce the heat to low and add the heavy cream. Stir to combine and season with salt and pepper to taste.
- (Optional) Chop shrimp into bite-sized pieces- or leave them whole if you prefer.
- Add the shrimp back to soup and cook for an additional 2-3 minutes. When shrimp are warmed through, remove the bay leaf and enjoy. (Optional) A squeeze of fresh lemon juice over the top of the chowder adds brightness and acidity that pairs deliciously with shrimp.
- Enjoy immediately and store any leftovers in an airtight container for up to three days.
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