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Shrimp and Corn Chowder

Shrimp and Corn Chowder Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 435
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups chicken or vegetable broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cups diced Yukon Gold potatoes
  • 2 cups corn kernels
  • 1 lb large shrimp, peeled and deveined
  • 1 tsp Old Bay seasoning
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 tbsp chopped fresh parsley

Method
 

  1. Melt 2 tbsp butter in a large pot over medium heat. Cook onion and celery until soft, about 5 minutes. Add garlic and cook 30 seconds.
  2. Stir in flour and cook, stirring, 1 to 2 minutes until pale golden.
  3. Slowly whisk in broth, then milk and cream. Add potatoes, corn, Old Bay, salt, and pepper. Bring to a boil, then simmer, covered, until potatoes are tender, about 10 minutes.
  4. Pat shrimp dry, add to the pot, and cook 2 to 3 minutes until pink and curled.
  5. Stir in remaining butter and parsley. Ladle into bowls and serve hot.

Notes

For the best texture, cook the shrimp just until they turn pink and pull the pot off the heat. If you’re using extra-large or jumbo shrimp, add a minute to the cooking time. Leftovers are great the next day, reheated gently on the stovetop.