Introduction
If you’re looking for a warm, comforting dish that’s packed with flavor and is sure to impress, this shrimp corn chowder might be just what you need. This rich and creamy soup combines succulent shrimp with the sweetness of fresh corn, complemented by a medley of vegetables. It’s an easy recipe that’s perfect for a cozy dinner or to share with family and friends.
Ingredients
– 2 tablespoons olive oil
– 1 pound shrimp, peeled and deveined (about 15-20)
– 1 teaspoon kosher salt
– ½ teaspoon ground black pepper
– 2 tablespoons unsalted butter (¼ stick)
– ½ onion, chopped
– 2 carrots, chopped
– 2 ribs celery, chopped
– 2 tablespoons all-purpose flour
– 2 cloves garlic, minced
– ½ teaspoon minced fresh rosemary
– 4 cups low sodium chicken broth
– 3 cups fresh corn kernels
– 1 bay leaf
– ½ cup heavy cream
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4-6
This shrimp corn chowder is not only simple to prepare, but it also brings a delightful balance of flavors. Perfect for any occasion, it’s sure to become a favorite in your recipe collection. Enjoy your cooking!
Detailed Directions and Instructions
Step 1: Prepare the Shrimp
Heat olive oil in a large Dutch oven over medium-high heat. Add shrimp in a single layer, seasoning it with kosher salt and ground black pepper.
Step 2: Cook the Shrimp
Cook the shrimp for 2-3 minutes on each side until they are just barely pink. Remove the shrimp from the pot and place them in a large bowl.
Step 3: Sauté the Vegetables
In the same pot, add unsalted butter and melt it over medium heat. Once melted, add chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are tender.
Step 4: Add Garlic and Flour
Stir in all-purpose flour, minced garlic, and minced fresh rosemary. Cook for an additional minute, stirring continuously.
Step 5: Deglaze the Pot
Deglaze the pan by adding 1 cup of low-sodium chicken broth, scraping the bottom with a wooden spoon to lift any browned bits. Then, add the remaining chicken broth, fresh corn kernels, and bay leaf. Bring the mixture to a boil.
Step 6: Add Cream and Seasoning
Once boiling, reduce the heat to low. Stir in the heavy cream and combine well. Season the mixture with additional salt and pepper to taste.
Step 7: Prepare the Shrimp
Chop the cooked shrimp into bite-sized pieces, or leave them whole according to your preference.
Step 8: Combine and Heat
Return the shrimp to the soup. Cook for an additional 2-3 minutes until the shrimp are warmed through. Be sure to remove the bay leaf before serving.
Notes
Storage Tips
The soup can be stored in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
This shrimp soup pairs well with crusty bread or a fresh salad for a complete meal.
Customization
Feel free to add additional vegetables or spices to enhance the flavor according to your preference.
Dietary Considerations
To make the dish dairy-free, substitute the heavy cream with coconut milk or a dairy-free alternative.
Cook techniques
Heating the Oil
Heat olive oil in a large Dutch oven over medium-high heat to ensure even cooking and prevent sticking.
Cooking Shrimp
Sear shrimp in a single layer to achieve a nice color and flavor, cooking until just barely pink, then remove from the pot to prevent overcooking.
Sautéeing Vegetables
Melt butter and sauté onion, carrots, and celery until tender, allowing their flavors to develop.
Incorporating Flour
Stir in flour, garlic, and rosemary to create a roux, which will help thicken the soup and enhance flavor.
Deglazing the Pan
Use chicken broth to deglaze the pan, scraping up any browned bits to add depth of flavor to the soup.
Simmering the Soup
Bring the mixture to a boil before reducing heat, allowing flavors to meld and the soup to develop richness.
Adding Cream
Incorporate heavy cream for a creamy texture, adjusting seasoning for balance.
Finishing with Shrimp
Return cooked shrimp to the soup to warm through without overcooking, preserving their texture.
Removing Bay Leaf
Always remember to remove the bay leaf before serving to avoid an unpleasant texture in the soup.
FAQ
Can I use frozen shrimp for this recipe?
Yes, just make sure to thaw them completely and pat dry before cooking.
What alternative vegetables can I use?
You can substitute or add other vegetables such as bell peppers, zucchini, or potatoes based on your preference.
What if I don’t have fresh corn kernels?
You can use canned or frozen corn, but reduce the cooking time accordingly to avoid overcooking.
Is there a non-dairy option for the heavy cream?
Yes, you can use coconut cream or a plant-based cream alternative for a non-dairy version.
How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove before serving.
Can I make this soup in advance?
Yes, you can prepare the soup ahead of time; just add shrimp just before serving to keep them tender.
Conclusion
This delightful shrimp and corn chowder is a perfect blend of flavors and textures, creating a comforting dish that’s both satisfying and nourishing. The combination of tender shrimp, sweet corn, and aromatic vegetables ensures each spoonful brings warmth and joy. Enjoy this recipe as a stand-alone meal or pair it with a crusty bread for a complete dining experience.
More recipes suggestions and combination
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Add a kick to your meal by marinating shrimp in chili powder and lime before grilling. Serve in warm tortillas with fresh slaw and avocado.
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Incorporate shrimp into your favorite pasta dish by tossing it with garlic, cream, and Parmesan for a rich and indulgent meal.
Vegetable Shrimp Stir-Fry
Combine shrimp with a mix of colorful vegetables like bell peppers, snap peas, and broccoli, sautéed in soy sauce and ginger for a quick stir-fry.
Corn and Shrimp Fritters
Mix cooked shrimp with corn, flour, and spices to create fritters that are crispy on the outside and soft on the inside. Serve with a tangy dipping sauce.
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Add crispy bacon to your chowder for an additional layer of flavor. Garnish with fresh herbs for a delightful finish.
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Shrimp and Quinoa Bowl
Combine shrimp with quinoa, black beans, and avocado for a healthy and hearty grain bowl packed with nutrients.
