Shrimp Corn Chowder

Shrimp Corn Chowder

from tosimplyinspire.com
30 min

This Shrimp Corn Chowder is a flavorful and comforting soup that’s ready in less than 30 minutes. Juicy shrimp and tender veggies in creamy seasoned broth is the perfect way to enjoy a healthy, satisfying

Ingredients

  • 2 tablespoons olive oil
  • 1 pound shrimp (peeled and deveined)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons butter
  • ½ 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
  • ½ cup heavy cream
  • 1 bay leaf (optional)

Directions

  1. 1

    Add the olive oil to a Dutch oven or large soup pot and heat over medium-high heat.

  2. 2

    Add the shrimp in a single layer and sprinkle with salt and pepper.

  3. 3

    Cook the shrimp for 2 minutes per side until just barely pink.

  4. 4

    Remove the shrimp and set aside in a bowl.

  5. 5

    Add the butter to the same pot after removing the shrimp.

  6. 6

    Add the diced onion, carrost, and celery and saute for 6-7 minutes until vegetables are tender.

  7. 7

    Then add the flour, garlic, and rosemary.

  8. 8

    Stir until the vegetables are coated in the flour and cook for about a minute.

  9. 9

    Add one cup of broth and scrape the bottom of the pot with a wooden spoon to remove anything one the bottom (to prevent it from burning)

  10. 10

    Add the remaining broth along with the corn, and bay leaf and bring to a boil over medium-high heat.

  11. 11

    Reduce the heat to low and add in the heavy cream, stirring to combine well.

  12. 12

    Add the shrimp back into the pot and cook for an additional 2 or 3 minutes until the shrimp are warm.