Saturday, September 21

Shrimp Corn Chowder

Shrimp corn chowder is a fun fall favorite of mine. Although, it can be eaten year round, I really crave it in the fall. I love the perfect balance of sweet corn, shrimp, and tangy cream broth. 

Full time: 1 hour
Serves 6-8

You will need:

1 lb. cleaned tail-off shrimp
3 medium potatoes, diced into 1/4" pieces
1 medium onion, diced fine
14 oz can creamed corn
14 oz can whole kernel sweet corn, no salt added
2 cups chicken or vegetable stock
1/2 cup heavy cream*
1/2 cup milk*
2 tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper

* you can use 1 cup half and half

Let us begin:

In a dutch oven or heavy bottom pot, heat oil over medium heat.

Add in potatoes and onions, stirring to coat in oil.

Cook 5-8 minutes or until onions have softened.

Add in salt and pepper, stirring well. Cook an additional 1-2 minutes.

Add in creamed corn, stir well. Cook 1-2 minutes.

Add in stock, milk, and cream. Bring to a boil.

Once boiling, lower to medium-low and cook 20 minutes or until potatoes are tender.

Add in shrimp and corn. 

Return heat to medium and cook 10-12 minutes or until shrimp are fully pink.

Remove from heat and check for seasoning, adjust if needed.

Serve and enjoy!