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.
Prep Time30 minutesmins
Cook Time25 minutesmins
Total Time55 minutesmins
Course: Soups and Stews
Cuisine: American
Keyword: corn and shrimp bisque, corn and shrimp chowder, corn and shrimp soup
Servings: 6servings
Author: Pat Nyswonger
Ingredients
2tablespoonsolive oil
1medium onion finely chopped
2stalkscelerychopped
1red bell pepperchopped
¼cupall-purpose flour
½cupdry white wine or ¼ cup cognac
1large potatopeeled and diced
2cupschicken broth
1½cupswhole milk
1cupheavy cream
2cupsfresh or frozen corn kernels
½cupgrated Parmesan cheese
1teaspoonchopped fresh dill
1teaspoonchopped fresh thyme
½teaspoonsalt
¼teaspoonground black pepper
8ounceslarge shrimppeeled, deveined and chopped
1 to 2 tablespoonsfresh lemon juice
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.