Description
This shrimp corn chowder soup is creamy, hearty, and full of sweet corn, tender shrimp, and savory herbs. A comforting, cozy dish perfect for chilly evenings or an elegant seafood dinner.
Ingredients
- 2 tablespoons olive oil
- 1 pound shrimp, peeled and deveined
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 1/2 large onion, chopped
- 2 large carrots, sliced
- 2 stalks celery, diced
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, minced
- 4 cups chicken stock
- 3 cups corn kernels
- 1/2 cup heavy cream
- 1 bay leaf (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Season shrimp with salt and pepper, then cook for 2–3 minutes until pink. Remove and set aside.
- Melt butter in the same pot. Add onion, carrots, and celery, and sauté for about 5 minutes until softened.
- Stir in garlic and rosemary, cooking for 1 minute until fragrant.
- Sprinkle flour over vegetables and stir well, cooking for 1 minute to remove raw flour taste.
- Gradually pour in chicken stock while stirring to avoid lumps. Add corn and bay leaf, and bring to a gentle simmer.
- Simmer for 15 minutes until vegetables are tender and broth has slightly thickened.
- Stir in heavy cream and return shrimp to the pot. Warm through for 2 minutes.
- Remove bay leaf, taste, and adjust seasoning before serving hot.
Notes
- Add diced potatoes for a heartier chowder.
- Use seafood stock instead of chicken stock for deeper flavor.
- Swap heavy cream for half-and-half for a lighter version.
- Add cayenne or red pepper flakes for heat.
- Reheat gently to avoid curdling the cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 170mg
