Creamy Shrimp and Corn Chowder

Creamy Shrimp and Corn Chowder
Cooking Method
Courses ,
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
  • 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
  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.

  • 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.