Shrimp and Corn Chowder
This Shrimp Corn Chowder is a flavorful and comforting soup that’s ready in less than 30 minutes. Juicy shrimp and tender veggies in creamy seasoned broth is the perfect way to enjoy a healthy, satisfying lunch or dinner anytime the seafood cravings hit!
INGREDIENTS
Ingredients
1 tablespoon Tone’s rosemary, garlic seasoning
2 teaspoons butter
3 stalks celery, thinly sliced
2 bunches scallions, chopped
3 cups diced potatoes
3 cups corn
3 sprigs thyme
2 bay leaves
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 quart low-fat milk
1 pound medium shrimp, peeled and deveined
Hot sauce, for drizzling
Directions
Melt the butter in a Dutch oven or large pot over medium-high heat.
Stir in the celery, scallions, potatoes and corn.
Add the thyme, Tone’s rosemary, garlic seasoning, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes.
Stir in the flour until incorporated, about 2 minutes.
Stir in the milk, then cover and bring to a boil.
Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes.
Remove from the heat.
Discard the thyme sprigs and bay leaves.
Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot.
Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes.
Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and drizzle with hot sauce. Enjoy
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good soups page.
Shrimp and Corn Chowder