Shrimp and Corn Chowder
Medium French Soup

Shrimp and Corn Chowder

Total Time
1h 29m
26m prep · 63m cook
Servings
4 people
Rating
Difficulty
Medium
32 views

Shrimp and corn chowder will warm you up!

Ingredients

  • 6 bacon
  • 1 cup finely chopped sweet onion
  • 0.5 cups finely chopped green bell pepper
  • 2 stalks celery , finely chopped
  • 3 cloves garlic
  • 1 lb potatoes
  • 4 cups seafood or chicken stock
  • 1 corn kernels , thawed, divided
  • 2 cups heavy whipping cream , divided
  • 1 teaspoon fresh thyme
  • 2 teaspoons kosher salt
  • 0.25 teaspoons cayenne pepper
  • 0.25 teaspoons ground black pepper
  • 6 tablespoons all purpose flour
  • 6 tablespoons unsalted butter , at room temperature
  • 1 lb. small fresh or thawed frozen shrimp
  • 0.5 cups scallions
  • hot sauce , optional

Instructions

  1. 1

    Melt butter in a Dutch oven over medium heat. Stir leeks into the butter and season with salt and black pepper; cook and stir until the leeks are tender, 4 to 5 minutes.

  2. 2

    Stir flour into the leek mixture until dissolved completely and the mixture begins to thicken; add half-and-half, potatoes, and clam juice. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 10 minutes.

  3. 3

    Stir shrimp and corn into the potato mixture; continue cooking until the potatoes are completely tender, about 10 minutes more. Remove pot from heat, add lemon juice and chives, and stir.

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Nutrition Facts

Per serving

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