Corn and Shrimp Chowder
This shrimp and corn chowder is a delicious and comforting family favorite. It is full of tender shrimp, sweet corn, and chunks of potato in a creamy base. Flour thickens the broth, but you can make it a thinner soup consistency if you eliminate the flour.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 stalks of celery chopped
- 1 red bell pepper chopped
- ¼ cup flour
- ½ cup dry white wine or ¼ cup cognac
- 1 large potato peeled and diced
- 2 cups chicken broth
- 1-½ cups whole milk
- 1 cup cream
- 2 cups of fresh or frozen corn kernels
- ½ cup grated Parmesan cheese
- 1 teaspoon chopped fresh dill
- 1 teaspoon chopped fresh thyme
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 8 ounces peeled deveined shrimp and cut into small pieces
- Fresh squeezed lemon juice from 1/2 of a lemon
- Fresh dill for garnish
Instructions
- Heat the oil over medium-high heat in a large stock pot or Dutch oven. Add the onion, celery, and bell pepper. Cook for about 5 minutes, until slightly softened.
- Add the wine or cognac and cook for 2 minutes to cook off the alcohol. Stir in the flour and cook for 1 minute (if you want a thin soup, skip the flour).
- Stir in the potatoes, chicken broth, milk, and cream. Bring to a gentle boil, then reduce the heat to low, and simmer for 5-8 minutes.
- Add the corn kernels, Parmesan, dill, thyme, salt, and black pepper. Bring the chowder back to a brisk boil. then reduce to simmer and cook for 8 to 10 minutes or until the potatoes are tender.
- Add the shrimp and turn off the heat, allowing the shrimp to cook in the hot chowder for 4 to 5 minutes.
- Just before serving, squeeze the juice from the lemon over the top and stir to combine.
Notes
- You can substitute frozen diced potatoes for the fresh potato.
- Using brandy or cognac in place of the wine will enhance the sweetness of the shrimp.
- If you want to omit the alcohol, use ½ cup additional chicken broth.
- To reduce calories and fat, you can replace the cream with additional milk. However, the cream will give the bisque a silkier, richer flavor.
Nutrition
Serving: 1 | Calories: 336kcal | Carbohydrates: 36g | Protein: 12g | Fat: 16g | Sodium: 509mg | Sugar: 7g
