Go Back

Shrimp and Corn Chowder

A creamy, comforting bowl of shrimp and corn chowder perfect for chilly evenings or gatherings, rich in flavor and easy to make.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 4 pieces green onions, chopped
  • 4 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 2 stalks celery, diced
  • 1 medium onion, finely chopped
  • 1 piece bell pepper, chopped
  • 4 ears corn, kernels removed Feel free to use frozen corn if fresh isn't available.
Base and Seasonings
  • 8 tablespoons butter
  • 4 cups seafood, chicken, or vegetable stock
  • 1/2 cup all-purpose flour
  • 1 tablespoon Cajun seasoning Plus more to taste.
  • 1 1/2 cups water
Main Ingredients
  • 2 cups heavy cream, warmed
  • 1 1/2 pounds medium shrimp, peeled and deveined Fresh is preferred, but frozen can be used.
  • Salt and black pepper, to taste

Method
 

Preparation
  1. Begin by chopping your vegetables and prepping the shrimp; having everything ready makes cooking a breeze.
Cooking
  1. In a large pot over medium heat, melt the butter. Add the chopped onion, celery, and bell pepper, cooking until softened – about 5-7 minutes.
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Sprinkle in the remaining butter and flour, stirring to create a roux. Allow it to cook for just a minute.
  4. Gradually whisk in your stock, ensuring the mixture becomes smooth and velvety.
  5. Add the water, parsley, and chopped green onions to the pot. Let this simmer for 10 minutes.
  6. Stir in the corn, warmed heavy cream, and shrimp. Cook until the shrimp turn pink and are cooked through, roughly 5-6 minutes.
  7. Season with salt, black pepper, and, if desired, additional Cajun seasoning. Serve hot.

Notes

Ladle generous portions into bowls and garnish with a sprig of parsley for a touch of color. Pairs beautifully with crusty bread or a simple green salad. For a kick, consider serving it with extra Cajun seasoning or hot sauce on the side.