Shrimp Corn Chowder Recipe
Ingredients
- 2 tablespoons olive oil
- 1 pound shrimp (peeled and deveined (about 15-20))
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter (¼ stick)
- ½ onion (chopped)
- 2 carrots (chopped)
- 2 ribs celery (chopped)
- 2 tablespoons all-purpose flour
- 2 cloves garlic (minced)
- ½ teaspoon minced fresh rosemary
- 4 cups low sodium chicken broth
- 3 cups fresh corn kernels
- 1 bay leaf
- ½ cup heavy cream
Instructions
- 1
Add olive oil to a large Dutch oven set over medium-high heat. When the olive oil is fragrant, add the shrimp in a single layer. Season with salt and pepper.
- 2
Cook the shrimp for 2-3 minutes per side, or until just barely pink. Remove the shrimp to a large bowl.
3 min - 3
Melt
- 4
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.
7 min - 5
Stir
- 6
Add the flour, garlic, and rosemary. Stir so that the flour coats the vegetables and cook for an additional minute.
- 7
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.
- 8
Season
- 9
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.
- 10
Chop shrimp into bite-sized pieces or leave them whole if you prefer.
- 11
Serve
- 12
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.
3 min
Nutrition
Per serving (based on 4 servings)
