This easy Shrimp and Corn Chowder is loaded with flavor! Plump and juicy shrimp in a rich and creamy broth, brimming with all kinds of delicious ingredients!

what you need:

olive oil

shrimp

black pepper

kosher salt

onion

unsalted butter

carrots

celery

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.

In the same pot add the butter and allow it to melt. When the butter has melted, add the onion, carrot, and celery.

2

Add the flour, garlic, and rosemary. Stir so that the flour coats the vegetables and cook for an additional minute.

3

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.

4

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.

5

Ready to make this?