Description
This Shrimp Corn Chowder is a creamy, comforting soup perfect for a cozy meal. It features tender shrimp cooked to perfection, fresh corn kernels, and a medley of aromatic vegetables simmered in a flavorful broth with heavy cream to create a rich, satisfying chowder that serves four.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 pound shrimp, peeled and deveined (about 15-20 shrimp)
- 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
- Cook the shrimp: Heat olive oil in a large Dutch oven over medium-high heat. Once fragrant, add shrimp in a single layer. Season with kosher salt and black pepper. Cook the shrimp for 2-3 minutes on each side until they are just barely pink. Remove shrimp to a large bowl and set aside.
- Sauté the vegetables: In the same pot, without cleaning, add the unsalted butter and let it melt. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are tender and fragrant.
- Add flour and aromatics: Stir in the all-purpose flour, minced garlic, and fresh rosemary. Coat the vegetables evenly with the flour mixture and cook for an additional minute to eliminate raw flour taste.
- Deglaze and add liquids: Pour in 1 cup of chicken broth to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon. Then add the remaining 3 cups of chicken broth, fresh corn kernels, and bay leaf. Bring the mixture to a boil.
- Add cream and season: Reduce heat to low once boiling. Stir in the heavy cream thoroughly. Taste and adjust seasoning with additional salt and pepper as needed.
- Prepare the shrimp: Chop the cooked shrimp into bite-sized pieces, or leave them whole if preferred.
- Combine shrimp and finish cooking: Return the shrimp to the soup and cook for another 2-3 minutes to warm through. Once done, remove the bay leaf from the chowder.
- Serve: Ladle the shrimp corn chowder into bowls and enjoy immediately for a warm, hearty meal.
Notes
- For a thicker chowder, use a bit more flour or cook the soup a little longer to reduce.
- Fresh corn can be substituted with frozen corn if out of season.
- To make it spicier, add a pinch of cayenne or red pepper flakes along with the black pepper.
- Keep an eye on the shrimp to avoid overcooking, as they can become tough.
- This chowder reheats well and flavors develop even more after resting.
