Shrimp Corn Chowder Recipe

Course: Appetizer, Soup

Cuisine: American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: people

Calories: 468kcal

Author: Becky Hardin

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!

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Equipment

Dutch Oven

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

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 tablespoons olive oil, 1 pound shrimp, 1 teaspoon kosher salt, ½ teaspoon ground 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.
2 tablespoons unsalted butter, ½ onion, 2 carrots, 2 ribs celery
Add the flour, garlic, and rosemary. Stir so that the flour coats the vegetables and cook for an additional minute.
2 tablespoons all-purpose flour, 2 cloves garlic, ½ teaspoon minced fresh rosemary
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.
4 cups low sodium chicken broth, 3 cups fresh corn kernels, 1 bay leaf
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.
½ cup heavy cream
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.

Notes

Feel free to use frozen or canned corn in place of the fresh. Add frozen corn directly from the freezer. Rinse canned corn before adding.
Swap in thyme for the rosemary
Use seafood or vegetable broth in place of the chicken broth
Add chopped mushrooms or broccoli in with the vegetables
Swap the shrimp for scallops, crab meat, or lobster
Add sliced smoked sausage, chopped ham, or chopped bacon
Add crushed red pepper flakes or serve with hot sauce to make it spicy
A squeeze of fresh lemon juice over the top of the chowder adds brightness and acidity that pairs deliciously with shrimp.

Storage: Store shrimp corn chowder in an airtight container in the refrigerator for up to 3 days.

Nutrition