“I lift up my eyes to the mountains-where does my help come from? My help comes from the Lord, the maker of heaven and earth. . .” Psalm 121:1-2
Shrimp & Corn Chowder is a hearty one-pot meal that is easy to make and takes no time at all to prepare.
What is a chowder?
It’s a thick soup made with milk and/or cream and a roux to thicken the soup. Add veggies and/or seafood and you have a thick and creamy chowder.
What I like about Shrimp & Corn Chowder (besides it tasting amazing), is that you literally fix the soup in one pot. You don’t have lots of different pans going on the stove, which just means more dishes to wash. I am all for not having a lot of dirty dishes to clean up.
Fix Shrimp & Corn Chowder for a quick dinner with a salad and loaf of bread, or make a pot of it on the weekend and divide it up for a quick but fulfilling lunch during the week. It’s a known fact that soups (and chowder) taste better as leftovers. Whatever meal you want to eat Shrimp & Corn Chowder, you won’t be disappointed.
Mama Fawn’ Tips. . .
- Shrimp only takes minutes to cook so keep a watch on it. You don’t want overcooked and chewy shrimp.
- Make sure all your vegetables are chopped and measured out before starting the chowder. This will make things go smoothly while preparing it.
- Watch the onion and celery while it is sauteing to keep it from browning. You want the veggies to be translucent but not brown.
- Substitute 2 cups of fresh corn, if it is in season.
Shrimp & Corn Chowder
Course: SoupCuisine: AmericanDifficulty: Easy4
servings15
minutes40
minutesA thick and hearty soup. . .
Ingredients
1 lb shrimp, peeled and deveined
4 tbsp butter
½ cup onion, diced
½ cup celery, diced
2 garlic cloves, minced
4 tbsp all-purpose flour
2 cups frozen diced potatoes, thawed
4 cups chicken broth
1 tsp salt
2 cups frozen corn kernels
1 cup half & half
Directions
- In a dutch oven, heat 1 tbsp of butter over medium heat. Cook shrimp for 5 minutes or until they are opaque. Remove shrimp, cool and chop into bite size pieces. Set aside.
- Heat remaining 3 tbsp of butter in the same pan. Add the onion and celery and saute for about 5 minutes. Add the garlic and cook for 1 minute, stirring frequently. Sprinkle in the flour and stir until vegetables are coated and cook for 1-2 minutes.
- Add the potatoes, salt and broth and mix well.
- Bring the soup to a boil, stirring occasionally. Reduce heat to low and simmer uncovered for 10 minutes.
- Add the corn and simmer for an additional 10 minutes.
- Add the chopped shrimp and the half & half and stir well until blended.
- Simmer for about 5 minutes. Serve in bowls. Enjoy!
This chowder is like a bowl of comfort…so good!
Thank you! I appreciate your comment and I’m glad you liked it!!!1