Creamy Shrimp and Corn Chowder
- 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
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.
Add the flour to the pot and stir for 2-3 minutes until the mixture is well combined and slightly golden in color.
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.
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.
Add the shrimp to the pot and cook for an additional 3-5 minutes until the shrimp are pink and opaque.
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.