Description
A delicious and creamy shrimp and corn chowder perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound medium shrimp (peeled and deveined)
- to taste salt and pepper
- 2 tablespoons butter
- ½ medium onion (chopped)
- 2 stalks celery (sliced)
- 2 medium carrots (sliced)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh rosemary (minced)
- 4 cups chicken broth
- 3 cups corn (frozen, canned (drained) or fresh off the cob)
- ½ cup heavy cream
Instructions
- Add the olive oil to a Dutch oven or large soup pot and heat over medium-high heat.
- Add the shrimp in a single layer and sprinkle with salt and pepper.
- Cook the shrimp for 2 minutes per side until just barely pink.
- Remove the shrimp and set aside in a bowl.
- Add the butter to the same pot after removing the shrimp.
- Add the diced onion, carrots, and celery and sauté for 6-7 minutes until vegetables are tender.
- Then add the flour, garlic, and rosemary.
- Stir until the vegetables are coated in the flour and cook for about a minute.
- Add one cup of broth and scrape the bottom of the pot with a wooden spoon to remove anything on the bottom (to prevent it from burning).
- Add the remaining broth along with the corn and bay leaf and bring to a boil over medium-high heat.
- Reduce the heat to low and add in the heavy cream, stirring to combine well.
- Add the shrimp back into the pot and cook for an additional 2 or 3 minutes until the shrimp are warm.
Notes
- This chowder can be adjusted by adding other vegetables like potatoes or bell peppers.
- For extra flavor, consider using homemade chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 160mg