Shrimp & Corn Chowder
A deliciously rich and creamy Shrimp and Corn Chowder with potatoes, onions, and celery is the perfect meal to serve on a busy weeknight or when you need to feed a crowd of hungry buddies. This recipe can be paired with a lightly dressed side salad, your favorite sandwich recipe, or just some crusty bread for dipping.
- 3/4 pound shrimp, peeled and deveined
- 4 tablespoons butter, divided
- 1/2 yellow onion, diced
- 1/2 cup celery
- 2 cloves garlic, minced
- 2 1/2 tablespoons flour
- 1 tablespoon paprika
- 1 bay leaf
- 3 cups chicken stock
- 3/4 pound Yukon gold potatoes, mini diced (not peeled)
- 2 cups frozen corn
- 1 teaspoon Old Bay Seasoning
- 1 cup heavy cream or half and half
Preparation time 15mins
Cooking time 90mins
In a large heavy kettle, heat 1 tablespoon of butter over a medium heat and cook the shrimp for 4 to 7 minutes or until they become opaque on the outside. Remove the shrimp to a plate, set aside.
Heat the remaining butter and cook the onion and celery for 3 to 4 minutes. Add the garlic and flour and continue to cook for additional 2 minutes. Then add the paprika, bay leaf, chicken stock, and diced potatoes. Bring to a boil, stirring occasionally. Reduce the heat to low and simmer uncovered for 15 minutes. Add the corn and continue to cook for additional 15 minutes.
While the soup is simmering, reserve 8 shrimp and chop the remaining into bite-size pieces. Add the heavy cream, old bay seasoning, and all the shrimp. Adjust seasoning to your preference.
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