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
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!