Shrimp and Corn Chowder
Dive into a comforting bowl of Shrimp and Corn Chowder, a hearty and flavor-packed seafood soup perfect for any season. This creamy, rich dish combines tender shrimp, sweet golden corn, and velvety diced potatoes in a savory broth infused with the aromatic blend of garlic, onion, celery, and Old Bay seasoning. Thickened with a buttery roux and enriched with a splash of heavy cream, this chowder achieves a luscious texture that’s sure to warm your soul. Ready in just 45 minutes, it’s an easy, one-pot recipe ideal for weeknight dinners or cozy gatherings. Garnish with fresh parsley and a dash of paprika for a vibrant finishing touch, and serve with crusty bread or a crisp side salad for a truly satisfying meal! Perfect for lovers of seafood soups, chowders, or quick comfort food recipes.
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 2 cups Corn kernels (fresh, frozen, or canned)
- 2 medium Potatoes (peeled and diced)
- 1 medium Onion (diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 3 tablespoons Butter
- 3 tablespoons Flour
- 4 cups Chicken or seafood stock
- 1 cup Heavy cream
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and celery to the pot. Sauté for 4-5 minutes, or until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or seafood stock, whisking continuously to prevent lumps. Bring to a simmer.
Add the diced potatoes to the pot and cook for 10-12 minutes, or until tender.
Stir in the corn kernels, heavy cream, Old Bay seasoning, salt, and black pepper. Simmer for 5 minutes.
Add the shrimp to the chowder and cook for 3-4 minutes, or until they turn pink and opaque.
Remove the pot from the heat and stir in the chopped parsley.
Taste the chowder and adjust seasonings if needed.
Serve hot, garnished with a sprinkle of paprika if desired. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.0 g | 163% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1224 mg | 408% | |
| Sodium | 7309 mg | 318% | |
| Total Carbohydrate | 193.0 g | 70% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 36.9 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 20.4 mcg | 102% | |
| Calcium | 366 mg | 28% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4326 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
