Shrimp Corn Chowder Recipe
Wonderfully textured, colorful and flavouful, Shrimp Corn Chowder is a delicious rustic meal in a bowl. Add sausage or bacon or make it a vegetarian version. Yum!
Servings (change as needed): 3 meal size servings
Ingredients
- 3 tablespoon butter or olive oil
- 3/4 cup diced onion (1/2 medium onion)
- 2 small stalks celery and 2 small carrots, diced
- 1/2 red pepper, diced
- 2 ears of corn, kernels sliced off (or 1 1/2 cups frozen corn)
- 2 teaspoon minced garlic
- 1 potato, peeled and diced
- 1/2 teaspoon EACH, oregano and salt
- 1 teaspoon thyme
- 2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes
- 2 cups chicken or vegetable broth mixed with 1 1/2 tablespoon cornstarch if you like soup thicker)
- 1/2 pound large shrimp, peeled, deveined, cut in half
Optional
- 1 cooked sausage or hotdog, cut into pieces
- 1/2 cup stringed snap peas, chopped
- 1/2 cup half and half cream
Instructions
- SAUTE VEGETABLES: Heat butter or oil in a med-large saucepan to medium. Add onions, peppers, carrots and celery. Stir for 3-4 minutes until onions are translucent. Add garlic and stir another 30 seconds.
- ADD CORN, OTHER VEGETABLES, SEASONINGS AND BROTH: Stir in corn and diced potatoes, seasonings and broth (with cornstarch mixed in if using). Then lower heat, cover and simmer for about 15-20 minutes until potatoes and other vegetables are soft, stirring occasionally.
- FINISH THE CHOWDER: Increase heat again to medium high. When bubbling, add sausage (if using), snap peas (if using) and shrimp. Cook for about 3 minutes until shrimp are cooked (no longer translucent). Stir in cream if you like or 1/2 cup more broth. Taste and adjust seasonings/salt. Ladle into bowls and top with homemade or bought garlicky croutons and/or chopped parsley if desired.
Notes
Make Ahead: Follow the recipe up until the point of adding the shrimp and snap peas. Chowder may be refrigerated. When ready to use, finish the last step in the recipe. This way, the shrimp will remain plump, tender and not overcooked.