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
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 anything one the bottom (to prevent it from burning)
4 cups chicken stock
Add the remaining broth along with the corn, and bay leaf and bring to a boil over medium-high heat.
3 cups corn kernels, 1 bay leaf
Reduce the heat to low and add in the heavy cream, stirring to combine well.
½ cup heavy cream
Add the shrimp back into the pot and cook for an additional 2 or 3 minutes until the shrimp are warm.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days.Use any favorite cooking oil instead of olive oil.Use more oil instead of the butter to saute the vegetables, if you prefer.Use ½ teaspoon of dried rosemary in place of fresh rosemaryUse any size shrimp you prefer. Smaller shrimp will cook faster. You can also chop the shrimp into bite-sized pieces if you’d like after cooking.Use a mirepoix mix for quick prep carrots, celery, and onion.Use gluten free one-to-one flour is desired.Use thyme instead of rosemary.Use seafood stock or vegetable stock instead of chicken broth.Use fresh, frozen or canned corn. (drain canned corn and rinse before adding.Add more or less heavy cream based on your personal preference of creaminess.Omit the bay leaf if preferred.Squeeze fresh lemon juice over the top of soup