Creamy Shrimp and Corn Chowder

When it comes to comfort food, nothing beats a steaming bowl of chowder on a chilly day. One of the most beloved chowders is creamy shrimp and corn chowder. The combination of tender shrimp, sweet corn, and rich cream makes for a satisfying and hearty meal that is easy to prepare. In this article, we will provide you with a step-by-step guide on how to make creamy shrimp and corn chowder that is sure to become a favorite in your household.

Ingredients

Before we get started on the recipe, let’s go over the ingredients you will need:

• 1 pound of medium shrimp, peeled and deveined
• 4 tablespoons of butter
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 3 tablespoons of all-purpose flour
• 4 cups of chicken or vegetable broth
• 4 cups of frozen corn kernels
• 2 cups of heavy cream
• 2 teaspoons of dried thyme
• Salt and pepper to taste

Step-by-Step Recipe

1. Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until the onion is translucent.
2. Add the flour to the pot and stir for 2-3 minutes until the mixture is well combined and slightly golden in color.
3. Slowly pour in the broth, stirring constantly to prevent any lumps from forming. Increase the heat to medium-high and bring the mixture to a boil.
4. Add the frozen corn, dried thyme, salt, and pepper to the pot. Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes until the corn is tender.
5. Add the shrimp to the pot and cook for an additional 3-5 minutes until the shrimp are pink and opaque.
6. Finally, pour in the heavy cream and stir until the chowder is heated through.

Tips and Tricks

• Use fresh or frozen shrimp for this recipe. If using frozen shrimp, make sure to thaw them completely before adding them to the chowder.
• To make the chowder extra creamy, you can add a cup of shredded cheddar cheese to the pot along with the heavy cream.
• For a spicy kick, add a dash of cayenne pepper or hot sauce to the chowder.
• Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chowder in a pot over medium heat, stirring occasionally.

Conclusion

Creamy shrimp and corn chowder is a delicious and satisfying meal that is perfect for those chilly winter nights. With a few simple ingredients and some easy-to-follow steps, you can create a hearty and comforting dish that will please even the pickiest eaters. So next time you’re in the mood for some cozy comfort food, give this recipe a try.

FAQs

1. Can I use fresh corn instead of frozen corn? Yes, fresh corn can be used in this recipe. Simply cut the kernels off the cob and use them in place of frozen corn.
2. Can I substitute the heavy cream with a lighter alternative? Yes, you can use half-and-half or whole milk instead of heavy cream for a lighter version of this recipe. Keep in

See also

• shrimp veggie pasta
• How to Make Lobster Rolls
• Creamy veggie pasta
• Garlic Shrimp Stir Fry

Print Recipe

Creamy Shrimp and Corn Chowder

Author: Oussama chef Cooking Method: Baking Cuisine: American Courses: Dessert, Lunch Recipe Keys: fish Soup

Difficulty: Intermediate Prep Time 30 min Cook Time 30 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4

Best Season: Summer

Ingredients

Servings

• 1 pound medium shrimp, peeled and deveined
• 4 tablespoons butter
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 4 cups frozen corn kernels
• 2 cups heavy cream
• 2 teaspoons dried thyme
• Salt and pepper to taste

Instructions

1. Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until the onion is translucent.

2. Add the flour to the pot and stir for 2-3 minutes until the mixture is well combined and slightly golden in color.

3. Slowly pour in the broth, stirring constantly to prevent any lumps from forming. Increase the heat to medium-high and bring the mixture to a boil.

4. Add the frozen corn, dried thyme, salt, and pepper to the pot. Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes until the corn is tender.

5. Add the shrimp to the pot and cook for an additional 3-5 minutes until the shrimp are pink and opaque.

6. Finally, pour in the heavy cream and stir until the chowder is heated through.

Note

• Use fresh or frozen shrimp for this recipe. If using frozen shrimp, make sure to thaw them completely before adding them to the chowder.
• To make the chowder extra creamy, you can add a cup of shredded cheddar cheese to the pot along with the heavy cream.
• For a spicy kick, add a dash of cayenne pepper or hot sauce to the chowder.
• Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chowder in a pot over medium heat, stirring occasionally.