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Creamy Shrimp and Corn Chowder

This creamy shrimp and corn chowder wraps you in comfort with its rich flavors and fresh ingredients, perfect for chilly nights and family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 pieces green onions, chopped
  • 4 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 2 stalks celery, diced
  • 1 medium onion, finely chopped
  • 4 ears corn, kernels removed
  • 1 piece bell pepper, chopped
Chowder Base
  • 8 tablespoons butter
  • 4 cups seafood, chicken, or vegetable stock Your choice!
  • 1/2 cup all-purpose flour
  • 1 tablespoon Cajun seasoning Plus more to taste.
  • 1 1/2 cups water
  • 2 cups heavy cream, warmed
Main Protein
  • 1 1/2 pounds medium shrimp, peeled and deveined Feel free to use frozen shrimp if thawed.
Seasoning
  • Salt, to taste
  • Black pepper, to taste

Method
 

Preparation
  1. Chop the vegetables and prep the shrimp.
  2. In a large pot, melt the butter over medium heat.
Cooking
  1. Add the onion, celery, and bell pepper. Cook until softened, around 5-7 minutes.
  2. Add minced garlic and sauté for about a minute.
  3. Sprinkle in the remaining butter and flour. Stir continuously to form a roux, cooking for another minute until slightly golden.
  4. Gradually whisk in the stock until smooth.
  5. Pour in the water, and add the parsley and green onions. Let it simmer for about 10 minutes.
  6. Stir in the corn and warmed heavy cream.
  7. Add the shrimp and cook until they are pink and cooked through, taking just a few minutes.
  8. Season with salt, pepper, and extra Cajun seasoning as desired. Serve hot.

Notes

Top with a sprinkle of fresh parsley and serve with crusty bread for dipping. Store leftovers in an airtight container for 3-4 days, or freeze for 1-2 months.