Shrimp Corn Chowder 🍤🌽

 

Shrimp Corn Chowder is a comforting and hearty dish that's perfect for any season. This chowder combines tender shrimp with sweet corn and fresh vegetables in a creamy, flavorful broth. It's quick to prepare and will surely become a family favorite with its rich and satisfying taste.

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
Add the olive oil to a Dutch oven or large soup pot and heat over medium-high heat.
Add the shrimp in a single layer and sprinkle with salt and pepper.
Cook the shrimp for 2 minutes per side until just barely pink.
Remove the shrimp and set aside in a bowl.
Add the butter to the same pot after removing the shrimp.

Add the diced onion, carrots, and celery and sauté for 6-7 minutes until the vegetables are tender.
Add the flour, garlic, and rosemary.
Stir until the vegetables are coated in the flour and cook for about a minute.
Add one cup of broth and scrape the bottom of the pot with a wooden spoon to remove any bits stuck to the bottom.
Add the remaining broth along with the corn and bay leaf, and bring to a boil over medium-high heat.
Reduce the heat to low and add in the heavy cream, stirring to combine well.
Add the shrimp back into the pot and cook for an additional 2-3 minutes until the shrimp are warm.
Prep Time: 5 minutes | Cooking Time: 25 minutes | Total Time: 30 minutes | Servings: 4