Menu Enter a recipe name, ingredient, keyword...

shrimp and corn chowder


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 2 teaspoons unsalted butter
  • 3 stalks celery, thinly sliced
  • 2 bunches scallions, chopped
  • 3 cups frozen diced potatoes
  • 3 cups frozen corn
  • 3 sprigs thyme
  • 2 bay leaves
  • Salt and pepper
  • 2 tablespoons all-purpose flour
  • 1 quart low fat milk
  • 1 pound medium shrimp, peeled and deveined
  • Paprika, for sprinkling


Cooking time 30mins


Step 1

1. Melt the butter in a dutch oven or large pot over medium high heat. Stir in the celery, scallions, potatoes, and corn. Add the thyme, bay leaves, ½ teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme springs and the bay leaves.
2. Transfer one third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

You'll also love

Review this recipe

Jalapeno Corn Bread Sour Cream Cornbread Muffins