Shrimp and Corn Chowder

4.72 from 7 votes

Shrimp and Corn Chowder

This creamy Shrimp and Corn Chowder is full of delicious comforting flavors, while still being easy to make. With my simple instructions, you will feel like a master chef without breaking a sweat.

Prep Time15

Cook Time1

Total Time1 15

Servings: servings

Calories: 546kcal

Author: Lisa Longley

Ingredients

3 tablespoons unsalted butter
1 small onion diced
2 cloves of garlic minced
5 cups chicken stock
8 cobs of corn husks and silk removed and kernals cut off (see our note in the post about using frozen corn and read below in the note section how use it)
1/3 cup all purpose flour see note about making this gluten free
1 1/2 pounds Yukon Gold potatoes diced into 1/2 inch pieces
1/4 teaspoon dried thyme
2 bay leaves
1 pound shrimp peeled and deveined
1 cup heavy cream
salt and pepper

Instructions

In a large stew pot, melt the butter.
Add the onions, cooking until they are translucent and very soft, about 5 minutes.
Add the minced garlic and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesn't burn.
Stir in the flour, coating all the onions. Continue cooking about a minute until the flour begins to brown, it will be very thick and gummy.
Very gradually, pour in the chicken stock. Pour about two tablespoons at a time (no need to measure, this is just an estimate), whisking it into the flour mixture. There should be no visible liquid between each pour. Continue this way until you use all the liquid, pouring more quickly at the end. This should take no more than about a minute or two.
Add the potatoes, corn, thyme, and bay leaves and increase the heat to high and bring to a boil (you are looking for big bubbles at the surface). Then reduce to a simmer (the lowest you can go heat wise and still see bubbles) and continue cooking for 20 minutes or until the potatoes are soft.
Stir in the shrimp and allow to cook for 3 minutes.
Stir in the cream, and let heat through for a minute. Season with salt and pepper to taste. The amount of salt you add will vary depending on your chicken stock. We added 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper at the end.

Video

Notes

Using frozen corn: If you would like to use frozen corn, you will need 32 ounces. Stir it in after the potatoes are just about cooked through and bring the whole pot back to a simmer. Then add in the shrimp and heavy cream and season with salt and pepper.

Making this gluten free: If you have someone who is avoiding gluten, you can definitely use cornstarch to thicken the soup. Skip adding the flour. At the end of the simmering time, whisk 2 tablespoons of cornstarch with 2 tablespoons of warm water until smooth. Then add the slurry to the soup and proceed with the recipe.

Nutrition